ANTHROPOLOGIE
International Journal of Human Diversity and Evolution
 
Coverage: 1923-1941 (Vols. I-XIX) & 1962-2019 (Vols. 1-57)
ISSN 0323-1119 (Print)
ISSN 2570-9127 (Online)
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Special Issue dedicated to the memory of Doc. Slavomil Vencl is in preparation.
World Archaeological Congres 9
 

 
 
 
 
 
 
 
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Full text of article
'Beranová M, 1981: Zur Frage des Ernährungseinflusses auf den Gesundheitszustand der Bevölkerung. Anthropologie (Brno) 19, 2: 165-170'.
 
Abstract
A Contribution to the study of nutrition influence upon the population health. From the Neolithic Period up to the Middle Ages the basis components of diet in Central Europe, nearly equalling in share, were vegetable and animal products. In certain periods or areas cattle-breeding might have prevailed (part of the German territory in the late 1st millennium B.C. and in the 1st half of the 1st millennium A.D., Masuria in Poland in the Roman Age, some parts of Hungary in the Bronze Age, a.s.o.) but throughout ancient limes nowhere could be ascertained the predominance of the vegetable component to the detriment of meat or other animal products, and meal was not missing from the diet of the populations of those ages. Among animal products meat of domesticated animals, mainly beef was consumed: those times cattle were leaner than nowadays. Milk and milk products were also consumed bill on a low scale. Cereals formed the staple vegetable diet, up to the 2nd half of the 1st millennium it was two-corn wheat rich in albumens and vitamines B. It was not easy to make it into flour due to spelts which were rather difficult to remove. I have tried to grind two-corn wheat by means of a La Tène grinding quern from the late 1st millennium B.C. The trials were successful. Spelts could be partially separated by grinding, another part was ground after sifting it through a coarse-meshed sieve. Both fermented and unfermented breads were baked, all well eatable. Grinding trials with seed-wheat in a La Tène and a late Slavic quern from the 2nd half of the 1st mil¬lennium A.D. have shown that the flour obtained in this way was more suitable for human organism since it contained a lot of fibrins and brans, at the same time it lent itself to the production of a great variety of baker's ware.
 
 
 
 

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