A Statistical View of European Rural Life, 1600-1800
Between the 17th and nineteenth centuries, the average Europeans diets varied greatly due to natural causes. close peasants lived in unsanitary conditions, far away from conventional checkup help, and would live in a single room with a large family. Most farmers were unlettered especially in southern Europe and their farming technology was not updated. Protestant Yankee Europe had higher literacy rates because Protestantism encouraged individual sacred scripture reading, while catholic Southern Europe was highly illiterate because the Catholic Church did not encourage literacy in the least(prenominal) bit. The spread of education led to new ideas and farming techniques which verit equal from the cities and spread to rural areas of Europe.
In different areas of Europe, the yield ratios of wheat, rye, and barley would deepen; the climate would be a big factor in determining the yield ratio. According to Document 1, regularise I, England, and the mortified Countries would have the high yield ratios. In Zone II, France, Spain, and Italy were not far behind England in yield ratios. In Zone III and IV, Germany, Switzerland, Scandinavia, Russia, Poland, Czechoslovakia, and Hungary the yield ratios were very low, and from 1800-1820, they did not produce wheat, rye, or barley at all.
Countries like England and the Netherlands had predictable weather patterns and were able to grow an abundance of crops. The farther East a domain was, the lower its yield would be due to poor and capricious weather. The average European peasants diet was poor and not comfortable to human needs. Most diets included bread, cheese, and butter. Meat and vegetables were rare and eaten perhaps twice a year. Most peasants were always on the barrier of starvation and ate anything edible to survive. The average persons requirements are near 2,500 calories to...
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