• Date: December 8 (Sat.), 2018
• Venue: Conference Room 4, National Museum of Ethnology, Osaka
• Open to the public (Admission free)
• Reservation: Not required
• Capacity: 50
• Language: English and Japanese (Simultaneous interpretation available)

Purpose

When and where did humankind start processing and consuming dairy products? Dairy culture is believed to have emerged in Western Asia, but how did it spread, and how was it transmitted to China and the Japanese archipelago? This seminar will focus on studies of Turkey—the origin of dairy culture—and Europe and Mongolia—the regions to which this culture was transmitted, while examining the connection of these regions with Northeast Asia. We will present the latest findings concerning dairy processing and utilisation in ancient times—findings through biomolecular archaeology, which has developed remarkably in recent years.

Program