After looking at an early medieval context in relation to soil preparation last week, today's coverage is about jumping into the 21st...

After dealing with wheat in general and seeds in particular, we would like to present to you for the next six weeks in our blog...

The first months of the project are now behind us and we have the opportunity to provide a short interim report. One focus of the project...

The collection of the Lauresham Open-Air laboratory includes a "Handbuch des Getreideanbaus" published by Friedrich Körnicke and Hugo...

Last Monday, Claus Kropp gave a first introductory lecture on our project at the general assembly of AIMA (International Association of...

A Year On The Field is not just about the big picture, but also about little anecdotes and wheat-stories. We were particularly pleased...

Our diets have changed since the development of modern agriculture. Around 10,000 years ago humans began cultivating wheat and other...

One of the key elements of our `A Year On The Field' is to document and preserve skills to cultivate and process wheat. We imagine Year...

Abstract Wheat provides 20% of calories globally but up to 50% in some regions. In addition to energy, it provides protein, dietary...

The two pictures above could not be more opposite: On the left is a charred wheat grain. It comes from the Neolithic East Mound (7th...

With this official promo clip, we want to give you a first impression of what you can expect from the project group in the upcoming year....

Creating a logo for A Year On The Field For many artists, there is little opportunity to work with farming or crops. However as a...