This workshop is an ambitious interdisciplinary endeavor that brings together researchers from diverse fields to shed light on new dimensions of matured cheese — a form of material culture distinctive to the Tibetan-Himalayan region. This event is open to anyone with an interest in interdisciplinary research on the trans-Himalayan region.
| 2026/05/24 | ||
| 10:00 - 10:15 | Introduction | Izumi Hoshi(ILCAA) |
| 10:15 - 10:30 | Culinary Uses of Matured Cheese and Its Umami Properties | Masahiro HIRATA(ILCAA Joint Researcher；Obihiro University of Agriculture and Veterinary Medicine) |
| 10:30 - 10:45 | Who Eats It? Matured Cheese and Its Ethnoregional Distribution | Yusuke BESSHO(ILCAA Joint Researcher；Komazawa University) |
| 10:45 - 11:30 | Why Matured Cheese? Rationale for Our Focus | Masahiro HIRATA(ILCAA Joint Researcher；Obihiro University of Agriculture and Veterinary Medicine) |
| 11:30 - 12:00 | Distribution of Matured Cheese and Its Linguistic Forms | Izumi HOSHI(ILCAA) |
| 12:50 - 13:10 | Matured Cheese, Regional Boundaries, and Border Trade in the Tibet-Himalaya | Yusuke BESSHO(ILCAA Joint Researcher；Komazawa University) |
| 13:10 - 13:30 | Interpreting the Development of Matured Cheese from a Livelihood Perspective | Masahiro HIRATA(ILCAA Joint Researcher；Obihiro University of Agriculture and Veterinary Medicine) |
| 13:30 - 13:50 | Methodology for Surveying Dairy Processing Vocabulary | Izumi HOSHI(ILCAA) |
| 14:00 - 15:00 | Discussion (All participants) | |