top of page
A Year on the Field
A Year on the Field
A Year On The Field
Project Blog
Search
Niederkaina, an Overview of the Burials with Food Remains made of or containing Wheat
The Archäotechnisches Zentrum Welzow e.V. contributes to the Year On The Field with an experimental project about Early Iron Age food,...
Jul 7, 2022
"To take on responsibility in times of crisis" A thought from the field
As part of the experiments on medieval agriculture and the `A Year On The Field" project, also food is produced at the Lauresham Open-Air...
May 25, 2022
Sowing wheat in the surroundings of the Open-Air Laboratory Lauresham, Germany (#WirinLorsch)
In October 2021, a field was sown with the baking wheat variety ´Avian´ in the area surrounding the Lauresham Open-Air Laboratory as part...
May 11, 2022
Let's plant the seeds early!
"A Thought From The Field" on the question of introducing children to the topics of food production and textiles When a few weeks ago the...
May 4, 2022
Soil preparation at Luisenhof (Germany)
To conclude our insights into soil preparation, today we would like to take a closer look at the work carried out at Luisenhof (Linden &...
Mar 30, 2022
Wheat breeding - a contested practice
Growing grain and breeding grain were for a long time inseparable activities. Until the end of the 19th century, grain producers were...
Mar 23, 2022
"Zoom-in" – January on the wheat field at the Open-Air Laboratory Lauresham (Germany)
In the overview recently published on this website, the aim was to illustrate the different weather conditions in January in the growing...
Jan 28, 2022
The diversity of common wheat within 19th century grain cultivation
The collection of the Lauresham Open-Air laboratory includes a "Handbuch des Getreideanbaus" published by Friedrich Körnicke and Hugo...
Dec 15, 2021
bottom of page