Viking Meals

viking meals

What did, the typical Viking meals consist of ?

These ancient inhabitants of that area of Northern Europe which corresponds to the current Scandinavia and Denmark, also famous for their strong body and their warrior connotation, as for food they had to make do with what their territory offered, not much to tell the truth.

The climate was in fact too harsh to allow the growth of many species of vegetables and the snow, which for all the long winter months from October to February completely whitened the landscape, only worsened the situation.

Vikings used oats and barley to make a flour, which was then made into a flatbread that was baked on a griddle. Some of the grain was also fermented and processed to make Viking beer. Although small in size, the average farm was more than enough to provide enough food for the people who lived there, allowing them to be self-sufficient. In addition to this, the Norse grew a fair variety of vegetables, the contribution of which was of considerable importance in the preparation of true Viking food.

The cooking of the Vikings, therefore, had to adapt to the limited possibilities offered by nature. The greatest resource for their meals was represented by hunting and consequently, meat was one of the basic dishes of their gastronomy. On their tables every day appeared different kinds of animals, roasted or smoked, but one of the most delicious dishes, to be reserved for special occasions, was snake in casserole, usually flavored with garlic and thyme. Even cheeses were very appreciated.

The “cutlery” of Vikings consisted in wooden bowls and knives. Drinks, especially beer and mead, were served inside ox horns; the custom was to drink all the contents in one big gulp, so that the horn could be placed on the table again only when it was completely empty. In practice, an invitation to go on a binge, which was not at all rare during the Vikings’ lunches.

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