Day 1｜November 11
08:30–09:00 Registration 報到
09:00–09:10 Opening Remarks 開幕致詞
09:10–10:00 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
10:00–10:20 Break & Group Photo 休息＆合照
10:20-11:40 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
10:20–10:40 Presentation ➊
The Archaeology of Beer Brewing in Predynastic Egypt
Speaker 講者：Jiajing Wang 王佳靜
10:40–11:00 Presentation ➋
題目
Speaker 講者：Junko Uchida 內田純子
11:00–11:20 Presentation ➌
Alcohol and Fermentation in Late Shang China: Residue Evidence from Yinxu
Speaker 講者：Jungbo Li 李淨波
11:20–11:40 Presentation ➍
Plant-based fermentation on the early Neolithic coast of southeast China: evidence from Keqiutou
Speaker 講者：Yahui He 賀婭輝
11:40–11:55 Q&A 問答
11:55–13:30 Lunch Break 午餐
13:30-15:50 Session 2
Grain Fermentation Workshop 穀物發酵工作坊
Chair 主持 ：Kuei-chen Lin 林圭偵
Speaker 講者：Farmers' table 小農餐桌
15:50–18:30 Museum of the Institute of History and Philology, Academia Sinica 參觀文物陳列館
18:30 Conference Dinner 晚宴
Day 2｜November 12
09:30–10:20 Visionary Keynote (Virtual) 專題演講（線上）
主題
講者 Speaker：Christina Warinner
10:20–10:30 Break 休息
10:30–10:50 Presentation ➎
題目
Speaker 講者 ：Isheng Jason Tsai 蔡怡陞
10:50–11:10 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
11:10–11:30 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
11:30–11:50 Presentation ❽
Garum of the East: Archaeological and ethnographic perspectives on salt-fermented fish in Southeast Asia
Speaker 講者：Andrea Yankowski/ Puangtip-Kerdsap
11:50–12:10 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
13:30–16:30 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
Speaker 講者： Dongi Kacaw 吳雪月
16:30–16:40 Break 休息
16:40–17:00 General Discussion & Closing Remarks 綜合討論與閉幕