Basque Country, February 13 - 14, 2020
This is the second edition of Groups, Topology and Applications in Gran Bilbao, a 2-day conference devoted to recent developments in group theory and topology.
Registration
Registration is open until January 31. Registration fee is 50€ (to be paid on arrival, includes lunch).
Speakers
Universidade de Coimbra
Universidad de Málaga
Universität Bonn
Universidad de Zaragoza
Universidade de Coimbra
University of Manchester
Schedule
Thursday
09.30 - 10.30 Thomas Weigel
10.30 - 11.00 Coffee break
11.00 - 12.00 Conchita Martínez
12.00 - 13.00 Peter Symonds
13.00 - 14.30 Lunch
14.30 - 15.30 Antonio Díaz Ramos
15.30 - 16.00 Coffee break
16.00 - 17.00 Elia Fioravanti
Friday
10.00 - 11.00 María Manuel Clementino
11.00 - 12.00 Jorge Picado
12.00 - 19.30 Sagardotegi
Organization
Groups, Topology and Applications research group
Venue
The Conference will take place in classroom 0.26, at the Leioa Campus of the UPV/EHU.
The talks will be in the room 0.26. To get there, you need to enter through door number 3 (see picture above) and walk until you reach the fist perpendicular corridor (after the 6 stairs). The room is just on the right corner.
How to get to the campus:
- From the residencia Unamuno. When you leave the residence, on your right there is a bus station. You need to take the bus A2314 (the bus does stop there although the number is NOT written anywhere on the bus station). The bus runs at 25 and 55 past the hour (approximate time). You need to leave at the last stop.
- If you come by car, there is a parking in Campus three minutes away from the department, see here:
Lunch
The conference lunch will take place in a sagardotegi, called Gaztañaga, in Andoain (a town located in the south west of Donostia at about to 15km).
A sagardotegi (apple-wine-place) is a typical basque restaurant. These places are usually old farms, traditionally used for cider tasting, where interested buyers would bring their own food. Modern sagardotegi, however, turned into restaurants where the menu is set (Cod omelette, fried cod with green pepper, T-bone steak and cheese, quince paste and walnuts). The cider is served directly from big kupela (barrels) of up to 10000 litres.
One can find here a historical information and tours and here, we leave a personal experience published in The New York Times.
Support
We gratefully acknowledge the support of:
