The typical Viking was, first and
foremost, a farmer of crops and livestock. Self-sufficient and resourceful, many Vikings
were also skilled hunters, fishers, and foragers. Thus, almost everything that Vikings ate was
locally sourced and seasonally dependent. Food preservation and minimizing waste were
important as long winters in their northern climate caused fresh food scarcity. Vikings even
imported some items as travel and trade became more common. A Viking life was full of hard
work. It required tremendous energy because even while farming and gathering, Vikings also
needed the stamina for seafaring and raiding. So what did Vikings eat to fuel their daily
lives and conquests while maintaining a fierce reputation as warriors? The whole
foods and ingredients available to Vikings were more diverse than one might
assume, considering where they lived. What resources were available to
Vikings, and how were they acquired? Vikings acquired meat, eggs, and
milk in various ways. They raised many of the typical farm animals and
hunted both land and marine life. Fishing provided them with many types of fish,
but herring, salmon, and trout were among the most common. Beached whale was even on the menu
if the opportunity arose. Meat was a priority because it provided protein and many other
resources, like labor, skins, bones, and furs. Crop farming and foraging rounded their diet with
many nutritious plant-based foods and honey. The most common grains were barley, rye, oats, millet,
and birch bark. Fruits included apples, pears, cherries, plums, and berries. Common vegetables
and wild greens included a varied selection, from onions to pigweed. The legumes and nuts that
would have been available to Vikings were peas, broad beans, hazelnuts, and
imported walnuts. However, eating healthy whole foods was no excuse for
bland meals. Vikings also seasoned their food using salt and quite a few herbs and spices.
In addition, they would have gained access to pepper, more exotic seasonings, and
grape wine later in the Viking Age. How did Vikings preserve and process food? Grains became porridge, ale, and unleavened
flatbread. From milk came cheese, whey, butter, buttermilk, and curds. Vikings even used milk
to make Skyr, a soft yogurt-like cheese still eaten today. They would pickle fruits,
vegetables, and fish for preservation. Curing, smoking, drying, or storing in whey
prevented meats and fish from spoiling. To make mead and wine, Vikings
fermented honey and fruits. How was Viking food prepared? Food preparation was quite simple in Viking
society. While no one is sure whether gender roles played a part in who typically cooked
at home, we know that men prepared food for themselves when traveling. Norse people usually
cooked in a cauldron suspended over a firepit. Each house had a central firepit for daily
cooking. Still, halls had the largest ones, allowing them to cook larger quantities for
feasts. Boiling was the standard cooking method, but roasting and frying were also practiced.
Toward the end of the Viking Age, using heat stones for baking in ovens also became more
common. The most common meal was a meat stew called Skause, prepared in a cauldron by boiling
meat, vegetables, greens, and seasonings. The stew simmered most of the day, reusing the
leftover liquid daily, increasing the flavor. What meals did Vikings eat at home,
at sea, and on special occasions? Viking families ate together twice per day.
The first meal was dagverðr, which means "day meal" in Old Norse. This morning meal usually
consisted of leftover stew, porridge, bread, fruit, or some combination thereof. The morning
drink most likely would have been buttermilk. Náttverðr, meaning "night meal" in Old
Norse, was the second meal of the day. Families ate this meal at the end of the working
day. It typically consisted of Skause, bread, and ale. When it was time for a sweet treat, Vikings
would put honey on berries, fruit, or flatbread. While at sea, Vikings would bring food that
could be preserved, like dried fish and grains. Of course, ships would also have been
well stocked with ale because the fermentation and brewing process would
have kept it fresh longer than water. In a time when water often wasn't the safest
option, ale played an important role in hydration. For feasts, the menu was similar to typical
Viking meals, but the amount of food prepared was enormous. Depending on the host's wealth,
stronger ale, mead, and imported wines would be provided. As well, roasted meats would have
been more common at feasts. They even served horse meat on certain occasions, which later
caused conflict with the Christian Church. With each new archaeological discovery from the
Viking Age, we uncover more about the daily lives of Norse people. We know today that the Viking
diet was diverse and nutritious, reflecting their resourceful way of life. They made the most of the
available resources with a high-protein, locally sourced, and seasonally dependent diet. This
variety of food made for a healthy diet that could fuel their daily lives and conquests, leaving a
lasting legacy as fierce and formidable people. If you found this video informative,
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