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Jessica Hendy is a lecturer in paleoproteomics at the University of York, where she studies ancient proteins associated with foods in archaeological sites. Hendy will describe her research at ancient archaeological sites in Turkey, Mongolia, and elsewhere to understand using ancient protein analyses, the beginnings of milk fermentation. She will take viewers on a journey to one of her archaeological sites, describe her approach to archaeology and discuss what anyone can do in their kitchen with milk today. Hendy recently made major discoveries with regard to the history of Mongolian dairying and dairy fermentation and the oldest dairy fermentation in the world.
Please register if you would like to hear Hendy's talk. Registrants will receive a Zoom link.