THRIVING after the FALL

The Library · Document 121 · FEASTING · Household and village

Temperate Agrarian Labor Calendar

Its printed title: The Temperate Agrarian Calendar: Labor Bottlenecks, Community Synchronization, and the Culinary Stack

The farming year of temperate Europe, season by season, set out as a table of field work, the weeks when hands run short and the preserving each season allows. It follows coppiced wood into the autumn kitchen, explains week-work, boon-work and shared harvest labour, and puts a peasant household at four and a half to five and a half people. The history is general European rather than Brandenburg's own, and much of its length goes to the chemistry of storage, sourdough and curing, not to hours of work.

Open the PDF 17 pages · 390 KB

Number
121
Book
FEASTING after the FALL
Shelf
Household and village
File
121 Temperate Agrarian Labor Calendar.pdf
Pages
17
Works cited
90

Used in

The rows that check it

  • 4 confirmed
  • 1 unresolved
  • 1 marked for safety
  • J5 confirmed Safety Ergot (Claviceps purpurea) in a wet rye harvest: black horns in the ear; discard every sheaf with them; never grind it
  • J20 unresolved Three narrows: (1) mid-April to end May: potatoes in, lupin, carrots, cabbage transplant, kidding, garden; (2) June hay, late July rye at yellow ripeness, August second hay; (3) …
  • J22 confirmed The harvest is "fundamentally incompatible" with one nuclear family; boon-work, Bittarbeit, meitheal; households cut each other's rye in an order agreed in winter; the host feeds …
  • J26 confirmed Mühlenzwang (mill compulsion) in Brandenburg villages; quern forbidden; among the oldest and most hated manorial rights
  • J45 confirmed Honest Broker's findings: 117 half-cited to library PDF 24, diet from fitness blogs, calories from a protein shop, pasture short for its goats at low yield; 131 from …

In the Index

The field and the rotation The kitchen and its dishes Wood, willow and the cask The village and its trades

Its works cited 90

As the document lists them, unchecked. Sorted here by their addresses only, which says where a claim comes from, not whether it holds.

  • 33 journals, universities and public bodies
  • 1 book, archive or patent
  • 8 document-sharing sites
  • 7 encyclopaedias
  • 10 blogs
  • 31 other web pages
Show all 90
  1. Net Energy Analysis: The State of the Art - OAPEN Library library.oapen.org/bitstream/20.500.12657/11620…
  2. Understanding Degrowth Principles | PDF | Economic Growth - Scribd scribd.com/document/436252839/De-Development-S…
  3. Climate Change (Chapter 2) - Planetary Health cambridge.org/core/books/planetary-health/clim…
  4. Methane emissions in livestock and rice systems ditan.com/static/upload/file/20231106/16992419…
  5. Essays on Environmental and Health Economics - IRIS iris.unibocconi.it/retrieve/cb6ca002-02c5-4ab6…
  6. Agriculture in Germany - Grokipedia grokipedia.com/page/Agriculture_in_Germany
  7. Coppicing in a Maroon Community of Jamaica - ResearchGate researchgate.net/publication/341852656_Coppici…
  8. AGROFORESTRY-PRACTICES-IN-SOUTHEAST-IN ... - AGFORWEB agforweb.org/wp-content/uploads/2023/04/AGROFO…
  9. Opportunities for using sawmill residues in Australia - FWPA fwpa.com.au/wp-content/uploads/2007/11/PR08.20…
  10. Commoner - Grokipedia grokipedia.com/page/Commoner
  11. Peasant - Grokipedia grokipedia.com/page/Peasant
  12. Manorialism - Grokipedia grokipedia.com/page/Manorialism
  13. Corvée - Grokipedia grokipedia.com/page/Corv%C3%A9e
  14. Theoretical Framework, Existing Practices and the Way Forward researchgate.net/publication/368558464_Incorpo…
  15. Mutual Exchange Labour in a Changing Agrarian Economy researchgate.net/publication/276280021_Mutual_…
  16. HOW ARE ECONOMIC TRANSACTIONS SHAPED IN A freelancer.imedicina.com.br/volume/N5GYnz6FE11…
  17. Reciprocal exchanges across multilayered networks show an ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC13420160/
  18. peasantry and entrepreneurship - WUR eDepot edepot.wur.nl/10701
  19. Pain Quotidien: Images of Bakers in Medieval France differentvisions.org/images-of-bakers/
  20. WORKING HOURS: womenandmedia.org/wp-content/uploads/2023/06/R…
  21. The Net at Home - University of Malta um.edu.mt/library/oar/bitstream/123456789/1133…
  22. Tragedy of the commons - Wikipedia en.wikipedia.org/wiki/Tragedy_of_the_commons
  23. A Short History of Enclosure in Britain | The Land Magazine thelandmagazine.org.uk/articles/short-history-…
  24. The Effects of Feeding Wheys of Different Ages To Fattening Pigs tandfonline.com/doi/pdf/10.1080/11758775.1959.…
  25. Whey as a meat quality improver in porcine metastrongylosis ffhdj.com/index.php/BioactiveCompounds/article…
  26. The net contribution of livestock to the supply of human edible protein edepot.wur.nl/560870
  27. Whey Valorization – Innovative Strategies for Sustainable jeeng.net/pdf-169505-93742
  28. Society and Technological Change - PDF Free Download - epdf.pub epdf.pub/society-and-technological-change-5ea6…
  29. Regenerative Agriculture - Policies and Practice For Sustainability pdfcoffee.com/regenerative-agriculture-policie…
  30. 2020 - Daily Crow dailycrow.com/daily-update-archives/2020-2/
  31. The history of grain storage millingandgrain.com/the-history-of-grain-stora…
  32. Common Causes of Damage During Grain Storage and How to agriculture.institute/food-fundamentals-cpo/co…
  33. Post-Harvest Loss and Grain Storage Technology- A Review researchgate.net/publication/348680799_Post-Ha…
  34. Traditional farm/village storage methods fao.org/4/t1838e/t1838e12.htm
  35. Storage of grain in underground pits (Madāfin) - OpenEdition Books books.openedition.org/cefas/2864
  36. Food Science and Technology Post-Harvest Loss and Grain Storage agrifoodscience.com/index.php/TURJAF/article/d…
  37. Assessment of Barley Varieties Potential to Grain Weevil Infestation easletters.com/article/assessment-of-barley-va…
  38. Post-Harvest Insect Pests and Their Management Practices ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9693525/
  39. Limit State Design for Biodeterioration dspace.library.uvic.ca/bitstream/1828/13727/7/…
  40. Climatic and societal impacts in Scandinavia following the 536 ... - CP cp.copernicus.org/articles/19/357/2023/
  41. Is Sourdough Bread Good for Your Gut Health? bluehorizonbloodtests.co.uk/blogs/gut-health/i…
  42. Bioavailability: How Acidity Neutralises Phytic Acid to Unlock Iron thepact.com.au/science-of-sourdough/bioavailab…
  43. Scald Fermentation Time as a Factor Determining the Nutritional mdpi.com/2304-8158/14/6/979
  44. Effects of sourdough- or regular-bread fermentation, and phytate frontiersin.org/journals/nutrition/articles/10…
  45. Does Sourdough Reduce Phytic Acid? What the Evidence Says jayarrbread.com/blog/sourdough-fermentation-ph…
  46. Phytase activity and degradation of phytic acid during rye bread researchgate.net/publication/28682990_Phytase_…
  47. Expedition Magazine | The Antiquity of Dairying in Temperate Europe penn.museum/sites/expedition/the-antiquity-of-…
  48. The Project Gutenberg eBook of Christmas in Ritual and Tradition gutenberg.org/files/19098/19098-h/19098-h.htm
  49. Hurdle Technology: What It Means in Meat Curing - The Curesmith thecuresmith.com/codex/hurdle-technology/
  50. Hurdle Technology: A Modern Preservation Method agriculture.institute/processed-meat-technolog…
  51. Hurdle Technology in Food Preservation | PDF - Scribd scribd.com/document/168167287/Food-Preservatio…
  52. (PDF) Hurdle Technology: A Novel Approach for Food Preservation researchgate.net/publication/350750953_Hurdle_…
  53. (PDF) Hurdle Technology : A novel approach for Food Preservation academia.edu/30962406/Hurdle_Technology_A_nove…
  54. Food preservation by combined methods oeclass.aua.gr/eclass/modules/document/file.ph…
  55. DEVELOPMENT OF A “NUMERICAL HAM” MODEL ... - MSC-LES msc-les.org/proceedings/mas/2014/MAS2014_65.pdf
  56. Study on salinity penetration process into fish meat by simulation researchgate.net/publication/351976271_Study_o…
  57. Meat Tumbling Technology Guide: Principles, Parameters & Modern sofonbio.com/blog/meat-tumbling-technology-gui…
  58. Bacon Curing Archives - Earthworm Express earthwormexpress.com/tag/bacon-curing/
  59. Quality and Flavor Difference in Dry-Cured Meat Treated with Low mdpi.com/1420-3049/29/10/2194
  60. Kinetics of Thermal Denaturation of Protein in Cured Pork Meat researchgate.net/publication/288952193_Kinetic…
  61. Food preservation - Wikipedia en.wikipedia.org/wiki/Food_preservation
  62. Traditional meat preservation techniques and their modern ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC13070373/
  63. Insight into the Genome of Staphylococcus xylosus, a Ubiquitous mdpi.com/2076-2607/5/3/52
  64. Review Article The Use of Starter Cultures in Traditional Meat Products pdfs.semanticscholar.org/28d3/f47a116a3607f51c…
  65. Proteome Response of Staphylococcus xylosus DSM 20266T to frontiersin.org/journals/microbiology/articles…
  66. Transcriptomic analysis of Staphylococcus xylosus in the presence frontiersin.org/journals/microbiology/articles…
  67. Meat Spoilage Mechanisms and Preservation Techniques: A Critical academia.edu/30257681/Meat_Spoilage_Mechanisms…
  68. Butchering, Processing and Preservation of Meat | PDF | Beef - Scribd scribd.com/document/381494719/Butchering-Proce…
  69. Super Nutrition For Babies - Dra Erlich Dra Genslinger - pdfcoffee.com pdfcoffee.com/super-nutrition-for-babies-dra-e…
  70. SCHOOL MENU DESIGN HANDBOOK - SchoolFood4Change schoolfood4change.eu/wp-content/uploads/2025/0…
  71. Charcuterie - The Craft Of Salting, Smoking And Curing - Calaméo calameo.com/books/006341361c5bfaff78929
  72. Quality and Safety of Meat Products calidadcarnecita.wordpress.com/wp-content/uplo…
  73. Traditional Storage: Root Cellars, Curing & Fermenting freshnessguide.com/storage-methods/traditional…
  74. A Comprehensive Guide to Pork Fat in Portugal - Eat Drink Love eatdrinklove.co.za/portuguese-cuisine/the-porc…
  75. Fermenting & Root Cellaring | HarvestGuide.ca harvestguide.ca/fermenting-root-cellaring/
  76. How to Preserve Food Without Refrigeration — 8 Proven Methods rediscoverrural.com/how-to-preserve-food-witho…
  77. How to Make Sauerkraut - Hands and Feet Homestead handsandfeethomestead.com/how-to-make-sauerkra…
  78. Microbial and metabolic characterization of organic artisanal ... - PMC pmc.ncbi.nlm.nih.gov/articles/PMC9606823/
  79. Preserving Traditional Food Processing and Preservation Techniques keshtezar.com/blog/posts/preserving-traditiona…
  80. Lacto-Fermented Vegetables, Benefits And Easy Basic Recipes foodforlifegarden.com/lacto-fermented-vegetabl…
  81. Effect of Lactobacillus plantarum and Leuconostoc mesenteroides researchgate.net/publication/340007949_Effect_…
  82. Fermented Food for Beginners: Lacto-Fermented Vegetables nourishingdays.com/2009/07/the-benefits-of-fer…
  83. Microbial Community Analysis of Sauerkraut Fermentation Reveals pmc.ncbi.nlm.nih.gov/articles/PMC5977097/
  84. Change of pH during fermentation of sauerkraut at 20°C by using a researchgate.net/figure/Change-of-pH-during-fe…
  85. How Microbiome Composition Correlates with Biochemical journals.asm.org/doi/10.1128/spectrum.00168-22
  86. Chemical Evaluation and Sensory Quality of Sauerkrauts Obtained pubs.acs.org/doi/10.1021/jf903739a
  87. Lacto-Fermentation: A Healthier & More Sustainable Way to Preserve simplebites.net/lacto-fermentation-a-healthier…
  88. The importance of wild resources as a reflection of the resilience researchgate.net/publication/364740088_The_imp…
  89. The importance of wild resources as a reflection of the resilience frontiersin.org/journals/ecology-and-evolution…
  90. Indigenous Foodways and Foraging in the an Appalachian Virginia forestbotanicalsregion.vt.domains/indigenous-f…