It is easy to imagine how desperate robbers Vikings tearing teeth huge chunks of undercooked meat. However, archaeological evidence shows that such views are far from reality.
Of course, they ate the meat of wild boars and other animals, but in General, their diet was very diverse. The menu, compiled by the Center for the history and culture of the Vikings in the Danish town of Ribe (Ribe VikingeCenter) are included and brought from distant countries peach.
Any recipe written in runes, of course, gone. However, the information on cultural plants and domestic animals that have survived.
Archaeological excavations have told, and much more. For example, the Vikings had to flavor their food not only the wild herbs that grew in their homeland, but also imported cinnamon, reported the National Geographic magazine Diane Bertelsen (Bertelsen Diana), who participated in the preparation of recipes.
Rich venison, poor seal
According to the British researcher at the University of Durham Eleanor Rosamund, Barricklow (Eleanor Rosamund Barraclough), a single typical Viking diet did not exist. Heavily under the influence of the place of residence.
On Nordic shore native protein was obtained mainly from fish, including herring and salmon. They are dried and salted, making them a wonderful food on long sea voyages.
The power of the Vikings also determined their worth. To know, of course, ate, but the difference is in the power of the rural population. For example, in Greenland wealthy owners ate the venison, and the tables of the poor was mostly the meat of the seal.
Barley was the main cereal culture
Although it is believed that the Vikings were primarily sailors, the population of Scandinavia of the Viking era consisted mainly of farmers. In the fields grew low and strong barley that in Finland there was already cultivated in the early twentieth century.
On the page of Swedish Viking Museum in the village of Foteviken (Foteviken Museum) stated that the Vikings also farmed oats, rye and legumes. In farms of chickens cackled and pigs grunted. In addition to meat, cows and sheep gave milk. It was made with butter, cheese and yogurt resembles sour Icelandic skyr, which has recently appeared in Finnish stores refrigerators. Skyr is mentioned in one of the sagas.
Depending on the time of year on the tables of the Vikings was a variety of berries, turnips, cabbage and other greens, and seaweed. Grain cooked porridge and baked flat bread.
Salt and honey
It seems that the food was simple but it was not fresh, notes of Barricklow. Archaeological finds indicate that it was used condiments, such as onion, garlic, dill and cilantro.
Researchers at the Museum of Foteviken, however, doubt that spices were widespread among the common people. The usual flavors were salt and honey.
On the other hand, the Vikings in modern cooking on peanut butter: from distant lands, they brought recipes and the use of walnut oil.
