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George Khevenhüller

22 Apr 1533 – Klagenfurt am Wörthersee, 1587

9 facts2 sources

Facts and their sources

  • Born22 Apr 1533not verified1 source
  • MarriedSibylla Weitmosernot verified1 source
  • TitleGeheimratnot verified1 source
  • Died1587, Klagenfurt am WörtherseeRecords disagree1 source

A life in time

  1. 22 Apr 1533

    Born

  2. 1587

    Dies in Klagenfurt am Wörthersee

Family

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Partner

Children · 1

During his lifetime

He lived through 6 decades. Pick one to hear and see what it was like.

General history, not a record about the family: each item says where it comes from.

The 1530s · George is born

In the news1539

Record of food prices in Linz

By 1539, the price of food was recorded in Linz as 5 pfennigs for a pound of beef and 4 pfennigs for a pound of mutton.

Getting around

Travel by horse or donkey

While wealthy individuals traveled on horseback, those wishing to show humility often chose to ride a donkey.

In the news1535

Currency reform introduces the gulden

A currency reform in 1535 introduced the gulden, which was worth 60 kreuzers or 240 pfennigs.

Daily life

Dark and smoky homes

Homes were dark, cold, and smoky, often featuring very small windows that provided little daylight and lacking chimneys for the open fires used for cooking.

What people wore

Strict dress codes regulated social classes

Common citizens and artisans were legally prohibited from wearing luxury items like velvet, silk, pearls, or gold; their wives were limited to a gold ring worth no more than five or six guilders. Jewish people were forced to wear a yellow ring on their jackets or caps to ensure they were publicly recognizable.

Music

Paying Musicians for Weddings

City wedding regulations in 1489 set specific fees for musicians, such as two guilders for brass and wind players or half a guilder for bagpipers, fiddlers, and drummers. Status often dictated which musicians could be hired for celebrations.

At the table

Staple diet of ordinary people

Ordinary families relied on staples like soup, porridge (made from oats, barley, or legumes), cabbage, turnips, and bread. Meat was a luxury for commoners, reserved primarily for festive occasions like the slaughtering of pigs or geese.