Marisia - Maros Megyei Múzeum Évkönyve 30/1. (2010)
Articles
216 В. Ciutä third year, the land was left uncultivated in order to regain its fertility. Regarding the spaces used to store produce, some studies have attempted to reconstruct the placement, as well as inner partitions of such a space (Fig. 4).7 There was a preference regarding placement and internal layout depending on the type of crop. Comparing the results we obtained with others that exist related to this time period in other areas of Europe,8 we could ascertain that the list of discovered species is consistent with the typical harvest produced by populations of the middle ages. However, in most situations, the prevalence of Triticum aestivum is found in the case of people with a high social rank, whereas rye, Secale secale, was found to be predominating in peasant communities. It is a known fact that peasants were forced to pay terrage to the master of the lands they lived on; this included cereal harvests. Most of the time, the terrage included the best grains of the crop. In the future, by way of new contributions we will bring to the study of cultivated and preferred plants of the period, we will attempt a more ample reconstruction of the diet of medieval populations.9 Fig. 4. Hypothetical reconstruction of a medieval storehouse (after Cubero i Corpas et al. 2008, 91, fig. 7). Sample nr. Triticum aestivum Secale cereale Pisum sativum Prunus sp. Hordeum vulgare Others 1 ________________75%________________4%______________15%_______________________________________________________1% 2 ________________70%________________4%______________25%______________________________________________________1% 3 ________________70%________________5%______________20%______________________________________________________5% 4 ________________75%________________4%______________15%_______________________________________________________1% 5 ______________70%_______________4%________________25%_____________1 kernel________________________________1% 6 ________________80%________________4%______________15%_______________________________________________________1% 7 ________________35%________________5%______________15%______________________________________________________50% 8 ________________50%________________5%______________15%______________________________________________________30% 9 ________________18%________________5%______________7%_______________________________________________________70% 10 ______________35% 10%_______________5%_______________1 kernel______________________________50% 11 _______________70%________________9%______________20%_______________________________________________________1% 12 _______________10%________________5%______________15%______________________________________________________70% 13 _______________65%_______________10%______________20%______________________________________________________5% 14 _______________55%_______________15%______________25%______________________________________________________5% 15 _______________75%________________8%______________25%______________________________________________________2% 16 70%_________________5%______________20%______________________________________________________5% 17 _______________60%_______________10%______________25%______________________________________________________5% 18 _______________35%________________5%______________20%______________________________________________________40% 19 _______________70%________________8%______________20%______________________________________________________2% 20 _______________30%________________5%______________5%_______________________________________________________60% 21 _______________75%________________4%______________20%______________________________________________________1% 22 60% 10% 25% ~ 5% 7 Cubero i Corpas et al. 2008, 85-94. 8 Ruas 2005, 400-415; Borojevic 2005, 453-464. 9 Translated by Andrada Bubäu.
