Tracing culinary traditions in prehistoric East and Central Asia

Recent breakthroughs in molecular biological methods and their application to archaeology have revealed various new facts about prehistoric diets and foodways that were not even imaginable in the previous century. In this talk, Dr Shinya Shoda will present the regional aspects of diet and culinary traditions in prehistoric East and Central Asia that are becoming clearer, based on case studies of lipid residue analysis that have been carried out by Dr Shoda and colleagues.

*****Please email admin@prehistoricsociety.org to book your place: zoom link will be emailed to you 3 days before the event.*****