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GastroLaw: Gastronomy and the Law

What does the course consist of?


When
: 8-12 July 2019
Venue: University of Deusto, Campus Bilbao
Language: English
Credits: 1 ECTS
Registration: The registration period will start on May 8th

Description


Gastronomy has always been a significant part of the cultural roots and historical traditions of every society. In that sense, the Basque Country is not an exception. On the contrary, gastronomy plays a vital role in its cultural life. Additionally, our culinary development has become a very significant element from an economic point of view, given its potential to attract tourism and investment, and to generate innovation. The Basque Country has an extremely rich culinary tradition that has culminated with the award of a high number of Michelin Stars to some of our restaurants. This course is aimed at filling a gap, since the analysis of the legal dimensions of the relevant aspects of gastronomy has been missing so far. This course will bring together scholars, practitioners and those who love the art of eating.

Target group

  • Students and practitioners who want to explore the legal and cultural dimensions of Gastronomy
  • Persons interested in the Gastronomy of the Basque Country as part of its culture and tradition
  • Persons interested in the legal dimensions of Gastronomy

Course Aims

Against the background of the consideration of gastronomy as a cultural activity that has much to say about the identity of the different nations of the world, the aims of the course are to delve into the most relevant aspects of gastronomy from a legal point of view. The course will deal particularly with the issue of the legal protection of culinary creations as artistic creations.

Course Contents

  • Gastronomy from an historical and cultural point of view: the Basque Case
  • Legal protection of culinary creations
  • Unfair competition in the field of gastronomy
  • Gastronomy and restoration from a Business Law perspective
  • Wine, gastronomy and the Law: legal and regulatory dimensions
  • New trends in the area of gastronomy: contributions by the Slow Food movement

Duration

  • 5 days: from 8 to 12 July
  • Total of hours: 25 hours

Methodology

The course will combine lectures by scholars and practitioners in the mornings with practical activities during the afternoons

Practical activities

  • Lunch in a Txoko (part of the Basque tradition)
  • Pintxos (Basque Tapas) route in Bilbao
  • Visit to one of the oldest Wineries in Haro, La Rioja (Viña Tondonia)
  • Visit to emblematic gastronomic places in the Basque Country

What does the course consist of?


When
: 8-12 July 2019
Venue: University of Deusto, Campus Bilbao
Language: English
Credits: 1 ECTS
Registration: The registration period will start on May 8th

Description


Gastronomy has always been a significant part of the cultural roots and historical traditions of every society. In that sense, the Basque Country is not an exception. On the contrary, gastronomy plays a vital role in its cultural life. Additionally, our culinary development has become a very significant element from an economic point of view, given its potential to attract tourism and investment, and to generate innovation. The Basque Country has an extremely rich culinary tradition that has culminated with the award of a high number of Michelin Stars to some of our restaurants. This course is aimed at filling a gap, since the analysis of the legal dimensions of the relevant aspects of gastronomy has been missing so far. This course will bring together scholars, practitioners and those who love the art of eating.

Target group

  • Students and practitioners who want to explore the legal and cultural dimensions of Gastronomy
  • Persons interested in the Gastronomy of the Basque Country as part of its culture and tradition
  • Persons interested in the legal dimensions of Gastronomy

Course Aims

Against the background of the consideration of gastronomy as a cultural activity that has much to say about the identity of the different nations of the world, the aims of the course are to delve into the most relevant aspects of gastronomy from a legal point of view. The course will deal particularly with the issue of the legal protection of culinary creations as artistic creations.

Course Contents

  • Gastronomy from an historical and cultural point of view: the Basque Case
  • Legal protection of culinary creations
  • Unfair competition in the field of gastronomy
  • Gastronomy and restoration from a Business Law perspective
  • Wine, gastronomy and the Law: legal and regulatory dimensions
  • New trends in the area of gastronomy: contributions by the Slow Food movement

Duration

  • 5 days: from 8 to 12 July
  • Total of hours: 25 hours

Methodology

The course will combine lectures by scholars and practitioners in the mornings with practical activities during the afternoons

Practical activities

  • Lunch in a Txoko (part of the Basque tradition)
  • Pintxos (Basque Tapas) route in Bilbao
  • Visit to one of the oldest Wineries in Haro, La Rioja (Viña Tondonia)
  • Visit to emblematic gastronomic places in the Basque Country