Dines: Portugal 24-28 Sept., 2015

Guimarães, Thursday-Saturday 24-26 Sept., 2015

• Thursday 24 Sept.:
  • Copenhagen - Frankfurt am Main: LH833 6:40-8:15
  • FaM - Porto : LH1178 13:40-15:20
  • Pousada Mosteiro de Guimarães:

  

  

• Friday 25 Sept., 2015:
  • EMAJ - Boutique Hotel:

  

  

  

  

• Saturday 26 Sept., 2015:
  • The JNO Festschrift:

    

  • My talk
  • Fest:

    9:00 Reception and laud
    9:30 Peter Gorm Larsen,    *The evolution of VDM Tools from the 1990s to 2015
                                and the influence of CAMILA*
    10:00 Cliff Jones,         *Possible values: exploring a concept for concurrency*
    10:30 Coffee break
    11:00 Ralf Hinze,          *Equational reasoning with lollipops,
                               forks, cups, caps, snakes, and speedometers*
    11:30 Tarmo Uustalu,       *A divertimento on MonadPlus and nondeterminism*
    12:00 Jeremy Gibbons,      *Kernels, in a nutshell*
    12:30 Lunch
    14:00 Gilles Barthe,       *Product programs and relational program logics*
    14:30 Michael Winter,      *Dependencies in relational models of databases*
    15:00 Hugo Macedo,         *Gaussian elimination is not optimal, revisited*
    15:30 Bernhard Moller,     *An extension for feature algebra*
    16:00 Coffee break
    16:30 Bernhard Aichernig,  *Does this fault lead to failure? Combining
                                refinement and input-output conformance
                                checking in fault-oriented test-case generation*
    17:00 Raymond Boute,       *Why mathematics needs engineering*
    17:30 Dines Bjorner,       *A new foundation for Computing Sciences -            
                                A research and experimental engineering programme*
    20:00 Celebration           Dinner at Casa dos Pombais, Guimar=C3=A3es.
    

    

    

  • Festschrift Dinner:

    

Porto: Sunday 27 Sept., 2015

• Sunday 27 Sept.:
  • Infantes des Sagres Hotel:
  • Burmester: Bought 12 bottles of their extra dry white port for shipment home: Produced exclusively using white grapes, this wine is obtained by blending different harvests. It is initially aged in stainless steel vats in order to preserve its floral and feminine character and is blended 3 years later. The grape's state of maturity, which is more advanced than the red grape, grants the wine a sweeter and smoother character. With a Baume of 0 degrees, it is without doubt a port that should be tried.

    

  • Taylor's: 6 Bought 12 bottles of their extra dry white port for shipment home: Chip Dry White Port is a stylish and sophisticated aperitif, the perfect introduction to a relaxed meal. It is best served chilled in a large Port glass and accompanied by marinated olives or roasted almonds. Chip Dry can also be used to make a refreshing and original summer drink by mixing one part of Chip Dry white Port with two parts of chilled Tonic water in a tall glass, adding a sprig of mint or a twist of lemon. Taylor's introduced Chip Dry, a new style of white aperitif Port, in 1934. Made from traditional white grape varieties, it is fermented for longer than usual to give it an appetisingly crisp dry finish. Several years of ageing in oak vat and careful blending complete the fresh fruit flavours with an elegant, complex nuttiness. Produced in limited quantities, Chip Dry white Port is sold in individually numbered bottles marked with the name of the cellar in which the wine was aged.
  • Restaurant Yeatman: For the delightful Sunday Lunch Menu click this !

    In the circle: our hotel May 31 -- June 2, 2015

    

    

    

• Monday 28 Sept.:
  • Sa Carneiro (OPO) - Bruxelles: SN6408: 9:55am-13:10
  • Bruxelles - Copenhagen: SN2259: 16:10-17:45