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ATLAS Gastronomy and Tourism Research Group Meeting
 
February 12-15, 2020
Angers, France
 
 
Gastronomy and tourism: The dynamics of construction of gourmand tourist destinations in the world

 

New information on the Day trip to the Saumur region can be found below

You can download the latest conference program HERE

You can download the abstract book HERE

 

Introduction

There are places in the world which are recognised as tourist and gourmand destinations both nationally and internationally.  

Tourism mobility to these gourmand tourist destinations is motivated by certain practices and spaces outside everyday life. The gourmand dimension is a tool for touristic discovery, in the sense that involves experiencing a place or geographical area with all 5 senses: encounter an Other and an Elsewhere through agricultural products, meals, wine or taste preferences, or rituals of being at table… Feeling, touching or devouring with your eyes are an integral part of gourmand tourism. The incorporation and tasting practices in a motivated, desired and chosen environment constitute the specificity of the gourmand tourism experience.

Both professionally and scientifically, the concept of gourmand is competing with other labels (food, gastronomy, culinary, oenological, etc.) thus creating a semantic confusion. For Jean-Pierre Lemasson, "In such conditions, only the notion of gourmand tourism seemed relevant to reconcile at the same time the interest of a holistic vision and perspectives that ultimately only make sense through the pleasure of the person eating. This dimension is fundamental to remember, as the economic motivations and those associated with the supply of products and services" (Lemasson, 2006, p.3). The challenge is therefore to understand how these gourmand tourism practices are reflected in space and time.

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Conference themes

For this ATLAS Gastronomy and Tourism Research Group Meeting, we invite submissions of papers which may explore, but are not limited to, the following topics:

  • The places and geographical spaces where the construction of gourmand tourism destinations take place: a 3-star Michelin restaurant, a city, a region, etc.
  • Tourism practices in gourmand tourism destinations: restaurant attendance, visits to agricultural places, artisanal food factories, sightseeing in the countryside related to the food industry, gift shopping in food markets, etc.
  • The actors who make the gourmand tourist destinations through their offers and strategies;
  • Intangible dimension and gastronomic imaginary in the construction of gourmand tourism destinations.
  • The role of the chef to provide the necessary conditions for the emergence and development of gourmand tourism destinations.

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Abstract submission

All abstracts will be subject to double-blind review by members of the scientific committee. Acceptance of a submission will be based on: theoretical and empirical significance; methodological soundness; relevance to the theme of the conference and logical clarity. The official language of the conference is English.

The extended deadline for submitting abstracts is December 5th, 2019.

Abstracts should indicate background, theoretical/practical implications, methods and/or data sources and indicative findings of the paper. Abstracts should have between 350-500 words. The title should be no more than 12 words. Authors should also indicate which conference topic their proposed paper relates to.

Abstract submission form

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Important dates

Abstract submission : November 15th, 2019
December 5th, 2019
Notification of acceptance : November 30th, 2019
December 19th, 2019
Conference : February 12-15th, 2020
Full paper submission : May 30th, 2020

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Publication details

All abstracts (max 500 words) will be published in the abstract book. This abstract book (with ISBN) will be sent to all registered participants before the event, in PDF format.

Participants are welcome to submit their full papers AFTER the conference. The full paper submission date is the 30th May 2020.

Papers will be considered to be published in the Journal of Gastronomy and Tourism (ISSN 2169-2971, Print; ISSN 2169-298X, Online). Depending on the quality and themes of the papers the Scientific Committee will decide on which papers will be considered. Papers that are not considered for publication in the journal will be considered for publication in the ATLAS Review - The ATLAS Review gives ATLAS members and participants of the ATLAS conference and meeting participants a platform to publish the papers they have presented. The editing will be carried out by an editorial board / field editors.

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Scientific committee


Organizing committee

  • Carlos Fernandes, Polytechnic of Viana do Castelo, Portugal
  • Gerold Beyer, University of Angers, France
  • Olivier Etcheverria, University of Angers, France


International Scientific Committee

  • Agata de Britto, University of Vale do Rio dos Sinos, Brasil
  • Alev Arikan, Anadolu University, Turkey
  • Alexandra Correia, Polytechnic of Viana do Castelo, Portugal
  • Anne-Mette Hjalager, University of Southern Denmark
  • Bill J. Gregorash, Confederation College, Canada
  • Carlos Fernandes, Polytechnic of Viana do Castelo, Portugal
  • Cristina Mascanzoni Kaiser, CUOA Business School, Italy
  • Dénali Boutain, University of Angers, France
  • Elisabete Figueiredo, University of Aveiro, Portugal
  • Greg Richards, Breda University of Applied Studies, The Netherlands
  • Irfan Arikan, IMC Fachhochschule Krems University of Applied Sciences Krems, Austria
  • Jacinthe Bessière, University of Toulouse, France
  • Jaime Serra, University of Évora, Portugal
  • Jean-Michel Monnier, University of Angers, France
  • Julia Csergo, UQAM, Canada
  • Karolina Buczkowska-Golabek, Poznan University of Physical Education, Poland
  • María del Pilar Londoño, Ostelea School of Tourism and Hospitality, Spain
  • Maria José Pires, ESHTE, Portugal
  • Olga Matos, Polytechnic of Viana do Castelo, Portugal
  • Olivier Etcheverria, University of Angers, France
  • Raquel Moreira, ESTHE, Portugal
  • Roberta Garibaldi, University of Bergamo, Italy
  • Rossano Pazzagli, University of Molise, Italy
  • Silvia Aulet, University of Girona, Spain
  • Susana Rachão, University of Trás-os-Montes e Alto Douro, Portugal
  • Vincent Marcilhac, University of Cergy-Pontoise, France

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Provisional programme


Wednesday, 12th February
Arrival, dinner and overnight stay
19.15 Dinner
Delegates meet at the UFR ESTHUA Tourism and Culture Reception
Campus Saint Serge
7, allée François Mitterrand
49100 Angers

Thursday, 13st February
University of Angers - Campus of Saint Serge - Rue de Rennes
Recommended hotels are adjacent to the campus
8.45 – 9.30 Opening - Lecture Hall
Opening of the conference - Gerold Beyer
Academic Welcome
Background to ATLAS Gastronomy and Tourism Research Group - Carlos Fernandes
Introduction to participants - Carlos Fernandes
All presentations will take place in the Lecture Hall
9:30 – 10:30 Presentation of three papers
10.30 – 10.45 Coffee Break
10.50 – 12.10 Presentation of four papers
12.30 – 13.45 Lunch - University Dining Services
14.00 – 15.20 Presentation of four papers
15.25 – 16.45 Presentation of three papers
16.45 – 16.55 Coffee Break
17.00 – 18.00 Presentation of three papers
18.00 Discussion
20.30 Dinner - Restaurant Belle Rive, 32 Promenade de Reculée, 49100 Angers

Friday, 14th February
9.00 – 10.00 Presentation of three papers
10.00 – 10.15 Coffee Break
10.20 – 11.40 Presentation of four papers
12.00 – 15.00 Lunch and guided tour of Angers - University Dining Services
15.15 – 16.15 Presentation of three papers
16.30 Discussion - Publication plans - Future meetings

Saturday, 15th February
Day trip to the Saumur region (see below)
Departure is at 8.45 (and not at 8.00)

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Optional study visit

Day trip to the Saumur region
Saturday 15th February 2020


Photo credit: Pixabay - xavierjouan


8:45 (not 8.00) Meeting point near the recommended hotels, in front of the University Presidency, 40 rue de Rennes.

9:00 Departure by coach for the Royal Abbey of Fontevraud following the banks of the Loire river. Your guide will comment on the route.

10:30 Guided tour of the Royal Abbey of Fontevraud.
Founded in the early 12th century, and partially transformed during the Ancien-
Régime, Fontevraud is the largest preserved monastic site in Europe. Necropolis of
the Plantagenets kings, the abbey church houses the recumbent polychrome figures
of Henry II Plantagenet, Eleanor of Aquitaine, Richard the Lion Heart, Isabella of
Angoulême.

12:30 Departure for Saumur

13:00 Arrival at La Table des Fouées in Saumur-St Hilaire-St Florent
Lunch based on fouées (buns cooked over a wood fire, stuffed with goat cheese, beans, etc.), a specialty of the Loire Valley.

14:30 Visit of Ackerman cellars (tasting).
Founded in 1811, Ackerman, the oldest Loire Valley fine sparkling wine House,
elaborates the Saumur and Crémant de Loire appellations according to the méthode
traditionnelle. In the Ackerman cellars you will also experience the meeting between
wine and art and discover a unique scenography.

15:45 Departure for Angers

17:15 Arrival in Angers.

For those who wish, drop-off planned at the railway station.
From Angers Saint-Laud station, train to Paris at 5:47 p.m.
Arrival at Paris Montparnasse station at 7:17 p.m.
For others, return by coach to rue de Rennes.

The trip will only take place with a minimum of 15 participants.
The participation fee of the trip is EURO 85.
Saturday´s visit should be paid directly to ATLAS. You can tick the option on the registration form or send an e-mail to admin@atlas-euro.org and we will send the payment details.


Photo made by the organisers

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Conference packages

Packages: ATLAS members Non-Members
Participants
  • Conference materials
  • Coffee breaks - 3
  • Lunches - 2
  • Dinners - 2
  • Local guided tour
€ 150 € 175

Saturday´s visit to the region has an extra cost; more information shortly.

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Cancellation policy

If written cancellation is received before February 1st 2020, a refund of all meeting fees will be made, minus an administration fee of € 50. No refund will be possible after February 1st 2020, but substitute delegates can be nominated.

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Conference venues

The recommended hotels are situated less than 5 minutes on foot from the campus.

Link with the Saint Serge campus map:
https://www.google.com/maps/d/viewer?mid=1LKXDjDwa-o5C7bGqg4YW7QN00Kg&hl=fr&ll=47.47770174473835%2C-0.5490072160520185&z=17

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Accommodation

The recommended hotels are:

Appart’City
57, Rue de Rennes
49100 Angers France
+33 2 36813287
https://www.appartcity.com
 
Séjours & Affaires Angers Atrium
20, Rue de Rennes
49100 Angers
+33241051500
https://www.sejours-affaires.com

Hotels are quite busy this time of the year. It is recommended that you book your room as soon as possible.

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Arriving

Participants should fly to Paris, Charles de Gaulle. In Terminal 2F, you will find the train station. Take the train in direction of Nantes/Le Croisic or Les Sables d’Olonnes, which will take you to Angers in less than 2h30.

Some airlines also fly to Nantes airport, for example Transavia.

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Registration

  • Contact
    Please contact: e-mail admin@atlas-euro.org.
     
  • Registration
    Submit this form to register for the conference.
     
  • Abstract submission form
    Submit this form to submit an abstract for the conference.

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