Basque Country, February 28 - March 1 2019
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This is the first edition of Groups, Topology and Applications in Gran Bilbao, a 2-day conference devoted to recent developments in group theory.
Registration
Registration
Registration is open until February 21. Registration fee is 20€ (to be paid on arrival).
Speakers
Speakers
Universidad Autónoma de Madrid
Vrije Universiteit Brussel
Karlsruher Institut für Technologie
Schedule
Schedule
Thursday
Thursday
09.30 - 10.30 Dominik Gruber
10.30 - 11.00 Coffee break
11.00 - 12.00 Špela Špenko
12.00 - 13.00 Juan González Meneses
13.00 - 14.30 Lunch
14.30 - 15.30 Steffen Kionke
15.30 - 16.00 Coffee break
16.00 - 17.00 Geoffrey Janssens
Friday
Friday
09.30 - 10.30 Tatiana Smirnova-Nagnibeda
10.30 - 11.00 Coffee break
11.00 - 12.00 Mark Hagen
12.00 - 13.00 Andrei Jaikin
13.00 - 19.30 Sagardotegi
Organization
Organization
Groups, Topology and Applications research group
Venue
Venue
The Conference will take place in the Department of Mathematics, at the Leioa Campus of the UPV/EHU.
The talks will be in the Seminar Room. To get there, you need to enter through door number 3 (see picture above) and walk all the way until the end of the corridor. On the left, you will find the stairs. You need to go one floor up and the Seminar Room is the first room on your left.
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
Lunch
The conference lunch will take place in a sagardotegi, called Altzueta, in Hernani (a town located in the south of Donostia at about to 10km).
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, cod "al pil-pil", 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
Support
We gratefully acknowledge the support of:
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