A palaeoenvironmental and palaeoeconomic approach to the Early Middle Age record from the village of Gasteiz (Basque Country, Northern Iberian Peninsula)

Pérez-Díaz, Sebastián; Alonso, Mónica Ruíz; López‐Sáez, José Antonio; Bustinza, José Luis Solaun; Azkárate, Agustín; Zapata, Lydia

doi:10.1007/s00334-015-0522-2

Cited by 14 publications

(5 citation statements)

References 23 publications

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“…They are useful for understanding long‐term trends, but it is difficult to obtain precise conclusions at the individual level. Despite the delay of research on these fields on Iberian medieval contexts, in the recent years, case studies have multiplied (Grau‐Sologestoa, ; Pérez‐Díaz et al, ).…”

Section: Introductionmentioning

confidence: 99%

New Dietary Evidence on Medieval Rural Communities of the Basque Country (Spain) and Its Surroundings from Carbon and Nitrogen Stable Isotope Analyses: Social Insights, Diachronic Changes and Geographic Comparison

Lubritto

García-Collado

Ricci

et al. 2017

Intl J of Osteoarchaeology

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This paper presents the results of palaeodietary reconstruction based on stable carbon and nitrogen isotope analysis on bone collagen of five medieval rural populations from the Basque Country (northern Spain) spanning from 5 th to 15 th centuries AD. One hundred forty-seven human and 47 domestic faunal samples were successfully analysed with the objective of defining agrarian productive strategies and food consumption patterns. The results grouped the five sites in two clusters: on one side Zaballa and Treviño, whose inhabitants followed diets exclusively based on C 3 plants with significant intake of animal protein, and on the other, the populations from Aistra and Zornoztegi, who combined C 3 and C 4 plants and consumed lower amounts of animal protein. The isotopic values from Dulantzi were intermediate to these two groups. No differences were detected when individual status markers, such as grave goods, were available. Conversely, some restrictions on the access to certain food resources based on sex were uncovered. A relevant change in δ 13 C values was identified around 10 th century, a consequence of a shift in the consumption patterns of C 3 and C 4 plants. Finally, these Basque sites were compared with those of the medieval Iberian case studies available in the literature. This comparison made evident the distinctive nature of the diet of the Basque medieval rural contexts.

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Section: Introductionmentioning

confidence: 99%

New Dietary Evidence on Medieval Rural Communities of the Basque Country (Spain) and Its Surroundings from Carbon and Nitrogen Stable Isotope Analyses: Social Insights, Diachronic Changes and Geographic Comparison

Lubritto

García-Collado

Ricci

et al. 2017

Intl J of Osteoarchaeology

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“…Although its greatest expansion occurred during the Middle Ages, its presence is also documented in earlier contexts as has been recently shown for the Iberian Peninsula (Tereso et al 2013b). In Spain, rye has been documented in Medieval Galicia (Antolín & Alonso 2009), Catalunya (Alonso et al 2010), central Iberia (Vigil-Escalera Guirado et al 2014) and the Basque Country (Zapata & Ruiz-Alonso 2013, Pérez-Díaz et al 2015 but evidence is still limited and it does not seem to have played a fundamental role. This scarcity may be due to the limited assemblages of plant remains from Medieval contexts.…”

Section: Cerealsmentioning

confidence: 82%

Human-environmental interactions in the Upper Ebro Valley (Spain):

Calle¹,

Tudanca²,

Peña‐Chocarro³

et al. 2019

Mediterranean Landscapes in Post Antiquity

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“…In other Northern areas as well as in Central and Southern Iberia, rye was seldom found. Around 150 grains were collected in Medieval contexts (10 th –12 th centuries CE) at Gasteiz (Álava) [ 65 ] and at the Visigothic (6 th –8 th centuries CE) occupation of Gózquez (Madrid) even fewer grains were recovered [ 66 ]. Rye has also been recorded in Islamic contexts (9 th -13 th centuries CE) at Melque (Toledo), Albalat (Cáceres) [ 67 , 68 ] and Castelo de Silves (Faro) [ 69 ].…”

Section: Rye In Iberiamentioning

confidence: 99%

The introduction and spread of rye (Secale cereale) in the Iberian Peninsula

et al. 2023

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Some of the earliest Western European macroremains of rye (Secale cereale) have been recently recovered in Northwest Iberia. However, the chronological and cultural contexts of these remains have not been yet exhaustively analysed. To address this gap of research, previous and unpublished assemblages have been reviewed and analysed through an analytical set of methods: biometry, radiocarbon dates and integrating the remains of rye in the broad archaeobotanical record of the region. Results show the earliest macroremains of rye in the Iberian Peninsula date to a period between the 3rd century and the first half of the 1st century BCE. Rye was usually found in assemblages dominated by spelt and other cereals, in whose fields it was likely acting as a weed. There is no record of rye for about the two following centuries, after which it is probably reintroduced, now as a crop. It is found in several sites from the 3rd-4th centuries CE onwards, suggesting it is a staple crop as in other regions in Europe. Significant differences in grain size are only recorded in a 10th-11th century settlement, suggesting few changes in grain morphometry before Medieval times.

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A palaeoenvironmental and palaeoeconomic approach to the Early Middle Age record from the village of Gasteiz (Basque Country, Northern Iberian Peninsula)

Cited by 14 publications

References 23 publications

New Dietary Evidence on Medieval Rural Communities of the Basque Country (Spain) and Its Surroundings from Carbon and Nitrogen Stable Isotope Analyses: Social Insights, Diachronic Changes and Geographic Comparison

New Dietary Evidence on Medieval Rural Communities of the Basque Country (Spain) and Its Surroundings from Carbon and Nitrogen Stable Isotope Analyses: Social Insights, Diachronic Changes and Geographic Comparison

Human-environmental interactions in the Upper Ebro Valley (Spain):

The introduction and spread of rye (Secale cereale) in the Iberian Peninsula

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