Keynote Speech 專題演講
Alcohol on the Move: Feasting and Ritual Traditions in the Spread of Neolithic Cultures
Speaker 講者 ：Li Liu 劉莉
Session 1 Multi-proxy Reconstruction of Alcoholic Beverages 酒精飲品的多證據重建
Chair 主持：Junko Uchida 內田純子
Presentation ➊
The Archaeology of Beer Brewing in Predynastic Egypt
Speaker 講者：Jiajing Wang 王佳靜
Presentation ➋
題目
Speaker 講者：Junko Uchida 內田純子
Presentation ➌
Alcohol and Fermentation in Late Shang China: Residue Evidence from Yinxu
Speaker 講者：Jungbo Li 李淨波
Presentation ➍
Plant-based fermentation on the early Neolithic coast of southeast China: evidence from Keqiutou
Speaker 講者：Yahui He 賀娅輝
Session 2 Grain Fermentation Workshop 穀物發酵工作坊
Chair 主持：Kuei-chen Lin 林圭偵
Keynote Speech 專題演講
主題
Speaker 講者：Christina Warinner
Session 3 Microbes and Traditional Flavors 微生物與傳統風味
Chair 主持 ：Su-mei Lo 羅素玫
Presentation ➎
題目
Speaker 講者 ：Isheng Jason Tsai 蔡怡陞
Presentation ➏
The Travels of Sweet-and-Sour Taste: Fermentation, Material Forms, and Drinking Practices of Calpis
Speaker 講者：Chienyuan Chen 陳建源
Presentation ❼
Searching for the Flavor of siraw and fokah: The Locally Bounded Knowledge of Fermented Food among the Amis People on the Eastern Coast of Taiwan 追尋 siraw 與 fokah 的風味: 阿美族醃漬食物的地方知識
Speaker 講者：Su-mei Lo 羅素玫
Presentation ❽
Garum of the East: Archaeological and ethnographic perspectives on salt-fermented fish in Southeast Asia
Speaker 講者：Andrea Yankowski/ Puangtip-Kerdsap
Presentation ❾
Time in a Single damod: Plants Used in Fermentation Starters, Rice Fermentation, and Cultural Transmission among the Amis 一顆damod的時間——阿美族酒麴植物、米釀與文化傳承
Speaker 講者：Dongi Kacaw 吳雪月、王志鵬
Session 4 Fermentation Starters and Fermented Rice Workshop 酒麴與酒釀工作坊
Chair 主持：Jer-Ming Hu 胡哲明