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
12:10–12:25 問答Q&A
12:25–13:30 午餐Lunch Break
13:30–16:30 Session 4
Fermentation Starters and Fermented Rice Workshop 酒麴與酒釀工作坊
Chair 主持 ：Su-mei Lo 羅素玫
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