Loïc Bienassis (European Institute for the History and Cultures of Food, IEHCA/University of Tours). As a historian and project manager, his expertise lies in the gastronomy of the early modern era (16th–17th centuries), the emergence of regional cuisines, and the concept of culinary heritage. As part of his role at the IEHCA, he was involved in the inscription by UNESCO of the “Gastronomic Meal of the French” (2010) and “Artisanal Know-how and Culture of Baguette Bread” (2022) on the Representative List of the Intangible Cultural Heritage of Humanity. Among his recent publications are À la table du château de Chambord (Presses Universitaires François-Rabelais, 2024) and La grande histoire de la gastronomie (Larousse, 2024). Loïc Bienassis leads numerous initiatives aimed at the general public, including publications and appearances in French national media.