Wednesday, October 18: Pre-Conference (starts at 3 p.m.)

Walking City Tour in Krems. Dinner in Krems.
Possibility to register for the conference.

Information about our the „Culinary Tourism Research Network“. Possibility to join. Update on our COST proposal / action „Culinary Tourism Research Network“.

Thursday, October 19: Conference (starts at 8.30 a.m.)

8:30 – 9:00 Registration
9:00 – 12:00 Introduction and welcome + Keynote-Speech from C. Michael Hall

Afternoon (1 p.m. – 4 p.m.):

Session 1 dfgdfgdgdfgSession 2
13:00 – 13:25Text mining insights from Tripadvisor restaurant reviewsWeismayer Weismayer_Abstract13:00 – 13:25Communication Touchpoints along the Customer Journey of Wine TouristsDreyer Dreyer_Abstract
13:30 – 13:55Impact of Social Media in the Restaurant IndustryEdalat Edalat_Abstract13:30 – 13:55Spiritourism and Brand Identity Building – The case of the Printemps des LiqueursCaseau Caseau_Abstract
14:00 – 14:25Visiting in Mind First and in Body Later? The Workings and Consequences of Virtual ToursOrth Orth_Abstract14:00 – 14:25The rise of whiskey tourism in Ireland: Developing a terroir engagement templateMurphy Murphy_Abstract
15:00 – 15:25Chinese Wine Tourists: The Case of Yantai Wine Region, ChinaLeeLee_Abstract15:00 – 15:25Wine Cycling Tourism – Success Factors for Vineyards and Tourism associationsHeimel Heimel_Abstract
15:30 – 15:55Pairing different dry table wines with fatty foodsFernandes Fernandes_Abstract15:30 – 15:55What do we call Culinary Tourism?Forgas Forgas_Abstract
16:00 – 16:30Tasting wine based on emotional responses: an intuitive approach to differentiate wine stylesBrasil Brasil_Abstract16:00 – 16:30Culinary Offer in Austria skiing chalets – a Consumer perspectiveBauer-Krösbacher Bauer-Krösbacher_Abstract


Conference Dinner

Friday, October 20: Conference (starts at 9 a.m.)

Morning (9 a.m. – 12 noon):

 Session 1 dfgdfgdgdfgSession 2
DurationTopicAuthorAbstract DurationTopicAuthorAbstract
09:00 – 09:25Expectation of wine touristsRüdiger Ruediger_Abstract09:00 – 09:25Expedition FoodMossberg Mossberg_Abstract
09:30 – 09:55Memories And The Wine Tourism ExperienceConolly Connolly_Abstract09:30 – 09:55Value-creation through introduction of local food in tourism enterprisesJensen Jensen_Abstract
10:00 – 10:25Teetotal(itarian) Tourism: The Impacts of Alcohol Harm Reduction Strategies on Wine TourismBryce Bryce_Abstract10:00 – 10:25Sea food tourism and eventsPizzichini Pizzichini_Abstract
10:30 – 10:55Foodie Tourists’ Well-beingLohmann Lohmann_Abstract10:30 – 10:55Making it Experiential: Potentials and Barriers for Attraction RestaurantsSoerensen Soerensen_Abstract
11:00 – 11:25Experiences of Tourists suffering from food intollerancesSchiefert Schiefert_Abstract11:00 – 11:25The role of food and culinary heritage for post-disaster recovery: the case of Marche Region (Italy)Aleffi Aleffi_Abstract
11:30 – 12:00The truth behind the story: Developing and defining a spectrum of authenticity for the emerging Irish beverage industryBoyle11:30 – 12:00 The restaurant week contribution to destination based culinary tourism Jolliffe Jolliffe_Abstract

Afternoon (1 p.m. – 4 p.m.):

Session 1 dgfgdfgfgdfgSession 2
DurationTopicAuthorAbstract DurationTopicAuthorAbstract
13:00 – 13:25Wine for Souvenir! Tourists` preferences in southern Styria, AustriaPröbstl-Haider Proebstl Haider_Abstract13:00 – 13:25Gastronomy, City Branding and Sustainable Tourism: The case of Östersund, UNESCO creative city of gastronomyRinaldi Rinaldi_Abstract
13:30 – 13:55The attitudes of consumers in the Viennese gastronomy towards an environmentally compatible urban food production – the example of AquaponicsMayr, Fritz Mayr_Fritz_Abstract13:30 – 13:55Culinary Tourism in the Öko-Modellregion Oberallgäu KemptenPeters Peters_ Abstract
14:00 – 14:25The role of higher education lerning communities in enhancing the attractiveness of rural areas: The case of the International Student competition on Mediterranean Diet in Fermo Province (Marche Region)Tomasi Tomasi_Abstract14:00 – 14:25The Thrace region wine route in TurkeyArikan Arikan_Abstract
15:00 – 15:25Building long lasting collaboration to foster inovation between Universities and WineriesBaldoni Baldoni_Abstract15:00 – 15:25Applying importance-performance analysis for the perception of gastronomy in Puebla, MéxicoRocha Rocha_Abstract
15:30 – 15:55Culinary Tourism and Bureaucracy – An Empirical and Qualitative Study about the Dimension of Bureaucracy in the German Gastronomy Mayer-Bonde Abstract_Mayer_Bonde15:30 – 15:55 Differences between Domestic and International visitors to gastronomic events: Case Study of Istria, Coratia Trošt Lesić Abstract_Trost_Lesic
16:00 – 16:30 Wine list design in French restaurants: What really matters? Cohen Cohen_Abstract16:00 – 16:30A systematic review of wine toruism research Pratt Pratt_Abstract

16:30 – 16:45 Official End Speech

At your own disposal. Suggestions will be available.

Saturday, October 21:

Excursion to Vienna.
Organized by FHWien. Has to be booked separately.