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ArgumentThe "gastronomic" approach can be applied to all kind of food and their pairings.&#160;Validity of the process how to evaluate taste (applies to restaurants too!)&#160;Determination of the "hedonic" price (what the consumer is willing to pay).&#160;Determination of the various components in the hedonic price of the product (excluding cost of production in the strict sense): Protected Geographical Indication PGI (in French IGP), Protected Designatin of Origin PDO (in French AOP), quality labels, information, presentation, location, ...Participation of the gastronomy in economic development (local, regional, national, ...) and social life (health, conviviality).&#160;Its purpose is to validate results, established by scientific and verifiable procedures. To reach this aim, the association uses qualitative economic studies, experimental studies, sociological analysis, as well as geographical or historical analysis.Our conference will be held over three days from Wednesday, June 4th afternoon to Friday, June 6th evening.&#160;Some ten sessions of presenting the scientific papers are planned, as well as a permanent session (poster session) centered on the economic presentation of terroirs.&#160;An enological tour in the wine cellars of the region will be held Saturday, June 7th.General and Usual TopicsQuality and Taste of Foodstuffs, Analysis of Resultsof the Experimentsof Tasting and ClassificationsEvolution and Institutions of GastronomyAppearance of New Styles (slow food, ...)InternationalizationQuality &#38; GastronomyEligibility as a "Gourmet-Product"Intrinsic Quality and TastingImpact of Labeling (on Quality, Quantity, Price)Gastronometric StudiesEvolution of Demand and PricesModelling Purchasing BehavioursImpact on economic or social growthSubmission GuidelinesThis conference is organized by the Society for Quantification in Gastronomy - SQG (&#160;http://www.gastronometrica.org&#160;).We are pleased and proud to receive a proposal for a scientific communication on your part. You should receive in return automatically a receipt (via e-mail) to confirm your submission if the filing process is completed properly.Please be so kind and send (at least your abstract) in a Word-file, you can even observe the layout (template-link&#160;here). Your abstract should be substancial i.e. in particular include a presentation of the main results and their process of obtaining them and not exceed two pages of text (about 7000 characters).Don't hesitate to fill in all the boxes, also the not obligatory ones, it greatly facilitates our management. In particular, do not forget to inform us about your co-authors (their names are part of the file name assigned to your documents).Scientific Committee&#160;BARRERE Christian HARRINGTON RobertUniversit&#233; de Reims - FR University of Arkansas - USALBISU Luis Miguel Agro-Food Economics Unit Zaragoza - ESBROUARD Joelle ESC Dijon - FRCOMBRIS Pierre INRA Paris - FRCORSI Alessandro Univ. de Turin - ITFARDELLA Gian Gaspare Univ. of Palermo - ITMARCILHAC Vincent President-founder of Geofood - FRKey DatesJanuary 18, 2014&#160;Deadline for submission of proposals (on-line submission on VDQS website)March 25, 2014&#160;Program on-lineApril 12, 2014&#160;End of possibility to send a modified textApril 18, 2014&#160;End of early bird tariffJune 04 - 07, 2014&#160;Conference in Lyons, France