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GastroLaw: Gastronomy and the Law

What does the course consist of?


Location: University of Deusto, Bilbao Campus
Date: June 29 - July 3, 2020
Language: English
Credits: 1 ECTS
Application deadline: June 12, 2020
Related to: SDG 9. Industry, innovation and infrastructure

Introduction


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 is not an exception, playing a vital role in its cultural life. 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

 Note: B2 English level is recommended.

 

Course aims

This course is intended that students can:

  • Reflect on gastronomy from a cultural, anthropological and historical point of view
  • Delve into the most relevant aspects of gastronomy from a legal point of view
  • 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
     

Methodology

The course will combine lectures by scholars and practitioners in the mornings with practical activities during the afternoons including a lunch in a Txoko (part of the Basque tradition), a ‘Pintxos’ route in Bilbao (Basque Tapas) and a visit to one of the oldest Wineries in Haro, La Rioja (Viña Tondonia).

 

What does the course consist of?


Location: University of Deusto, Bilbao Campus
Date: June 29 - July 3, 2020
Language: English
Credits: 1 ECTS
Application deadline: June 12, 2020
Related to: SDG 9. Industry, innovation and infrastructure

Introduction


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 is not an exception, playing a vital role in its cultural life. 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

 Note: B2 English level is recommended.

 

Course aims

This course is intended that students can:

  • Reflect on gastronomy from a cultural, anthropological and historical point of view
  • Delve into the most relevant aspects of gastronomy from a legal point of view
  • 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
     

Methodology

The course will combine lectures by scholars and practitioners in the mornings with practical activities during the afternoons including a lunch in a Txoko (part of the Basque tradition), a ‘Pintxos’ route in Bilbao (Basque Tapas) and a visit to one of the oldest Wineries in Haro, La Rioja (Viña Tondonia).