Thursday, 14 November 2013

Outcomes and Taste Test

Through trade that the Viking had with outside networks they had access to exotic spices. Those, however, would of been expensive and were probably used sparingly. Local herbs and spices would of dominated the choices available. These spices would of varied depending on what part of the Viking world you were in. This applies also to what would have been the proteins most commonly used. What  was used was dependent on what would grow/strive in the many different climates of the Norse world.
As we mentioned protein sources varied, but we found that beef and fish were commonly consumed.   Roasting and boiling both were popular, boiling seemed to be the more common of the two. 
In our results we found fish roasting was the more palatable of the two techniques, while for beef no one technique was palatially superior to the other.  

  Here's how we found out:

The 4 different meats, top left boiled beef, top right baked fish, bottom left roasted beef, bottom right boiled fish


Sam tries the Roasted Beef (Reaction:good)
Lindsey tries boiled fish (Reaction: poor)

We replicated that with the boiled beef and roasted cod and found the reactions to roasted fish much better. The beef reaction stayed about the same regardless of technique. However roasting was more difficult due to our own lack of knowledge surrounding fire-based cooking practices, and we had to use a modern oven to compensate(and for safety). The inedibility of  our fish also may have been due to a lack of real understanding around the cooking of fish in broth/boiling water. 

Meat cooking source:

Food Tasting Update!

Last week we had a chance to finally test the different kinds of protein to make our side of meat!
We roasted and boiled both beef and cod to try and see which technique would taste better. We attempted to make a fire in order to roast our meats but the weather very literally dampened our chances at making a successful fire in order to get the proper coals. So we had to bring it the experiment indoors to the modern technology of an oven! With both types of protein and both techniques we used cloves, cumin and cinnamon to flavour our meats.

And the results are in:
With the cod, roasting was definitely the better option! Lindsay reported that the boiled fish was slimey and couldn't even finish chewing it before she had to spit it out! The roasted fish had a much more palatable texture and tasted more like actual fish.
I had the pleasure of being the first to taste the beef!
Both types (boiling and roasting) did not change the texture or taste drastically with the beef. It was flavourful and though a little dry for personal preference, the beef we made would not be a bad option for a nice meal!

And here is a non-edited video of our taste testing experiment (excuse the giggles)!:




Tuesday, 12 November 2013

A Taste of the History

A blog about mead definitely needs a post about the history of mead; so here it is!

In ancient mythology mead was drunk by the gods and by men. It was drunk to refresh and stimulate as well as having magical and sacred properties, therefore all things associated with mead, including honey and bees, were held in high regard in mythology. In Aryan mythology there was even a belief that in heaven there was mead coming from a spring. Mead in general was considered magical in one way or another throughout ancient history. Among its qualities mead was made for strength, virility, length of life, and it also had re-creative powers. It may even be where we get the word honeymoon from, as the ancient Gothics would feast on mead during a marriage and for a month afterwards. Mead was used as a love-stimulant and aphrodisiac as well!

Mead, along with wine and beer, were the three most popular fermented beverages in ancient Europe. It is suggested that the fermentation process was “found” accidentally after leaving certain foods out for extended periods of time which allowed for the accidental fermentation, especially milk, fruits and honey, but also to a lesser extent malt cereals (beer). Mead is generally associated with Northern Europe where the populations appeared to be much less picky about what intoxicants they drank; although evidence of it has recently been found further south in the Mediterranean where mead was suggested to have been known to the Greeks (who appear to be much pickier about their choice of intoxicant) before wine. The origin of the word “mead” may even be Indo-European. The Greek word for “intoxicant” is methu, (which is related to the English word “mead”) and the Sanskrit word for “mead” is madhu, which leads back to an Indo-European origin mĂ©dhu.

The epic poem Beowulf describes mead halls in great detail. These mead halls were used as places where the chieftain and his retainers would meet to drink together, with the mead used as a reward for battling for the chieftain. Although the epic poem does not describe in a ton of detail the food and drinks that they ate and drank in the mead hall it does describe the importance of the act of drinking itself, and that it was intoxicating and was drunk communally. Interestingly enough intoxicants were used and produced later in Europe by the monasteries. The intoxicants were also given in small doses to those who were sick or injured as a type of medicine or cure.

The biggest reason for the decline of mead seemed to be due to the decrease in availability of honey and the increase in the price of honey. The decrease in honey was caused by the increasing amount of deforestation and other forms of land manipulation. This decreased and destroyed the bees’ homes, which of course means less honey. Although this is but one of many reasons for the decline of mead. One other big reason was the change from dry to sweet wines throughout Europe. The peasantry were the last ones who produced mead regularly. Once the change to modern beehives there was no leftover honeycomb from which they could make their own supply of mead after selling all of their honey. In the present day mead is quite hard to come by and quite pricey.

During this last summer I attended the Slavs and Vikings Festival in Wolin, Poland where I found one stall that sold mead. They sold two kinds, as best as I could understand one was made from honey that was made from the pollen of different flowers and the other one I believe was made from the pollen of one type of flower. I tried them both and they had very different distinctive flavours which I found very interesting as I assumed they would be very similar to each other. So the mead used by Vikings and other Europeans may have all tasted quite different as different flowers grew in different regions of Europe.

Bibliography

GAYRE, G.R., 1948. Wassail! In Mazers of Mead. London: Phillimore and Co. Ltd.


NELSON, M., 2005. The Barbarian’s Beverage: A History of Beer in Ancient Europe. London: Routledge.

Sunday, 10 November 2013

Set #1: Delicious Food Production!

Just a look into the wonderful world of meat production!
(Below is boiling, one of the techniques we used)
For the experiment we used Beef roast and Cod.



First we prepared the water with a yummy mix of cloves, cinnamon, cumin. 
Aerial shots are aesthetically important! 
The beef broth had the same seasoning!
Our delicious meat boiling away (The fat settled on the top, perhaps good for the Viking figure?)


Beef in the process of becoming delicious. It made the beef very tender. Stewing with vegetables would of been even more desirable to add to the taste.
Fish was harder to cook than we expected! It fell apart more easily in the water and it was incredibly hard to tell when it was actually cooked.
Being professionals, we use professional tools to make sure the beef was cooked! It is noted however that Vikings would not of used a meat thermometer.

The boiled meat was all done! 
We found it easier to cut than the roasted and it was easier /faster to make as well.






The fish was less aesthetically pleasing, but fast to cook, and it took on many of the flavours from the broth.
More pictures of the roasted samples
As well as  video of the taste test to come!
For some more interesting info on Viking cooking check out

http://www.hurstwic.org/history/articles/daily_living/text/food_and_diet.htm
Marissa Toner

Monday, 4 November 2013

Makin' the Meat: Planning

While our mead is fermenting and bubbling into a tasty beverage, we have got to plan our side dish! Over the past couple of weeks we have gone back and forth on deciding to try our hand at fish or beef in order to attempt to answer one of our major research questions:
What technique of cooking (boiling and maybe roasting) our protein, based on our sources, would create the most palatable meat? 

In the end it has been decided we are going to try both in order to understand a wider range of their common food preparation and cooking techniques.  Today, though, I will be talking mostly about the beef side of things and how the meat was cooked. 


The Protein: 

Cow, pig, sheep and goat were all integral parts of domestic food sources in the Viking Age. Cattle were used for both meat and diary and were the main farm animal until the 12th century. The slaughtering of the livestock was seasonal, at the end of grazing season, and so preservation was essential in keeping the meat as a viable food option. This usually consisted of either smoking, salting, or drying (typically fish). We considered trying recreate the preservation process but the most easily done of the options (smoking) would have taken many resources and a lot of time. Women were apparently responsible for the preparation and preservation or cooking of the meat.

Cooking:

One of the more important, and obvious, aspects of cooking meat in the Viking Age was the hearth or fire that was used to boil or cook the meat. Boiling was the most common technique, done in a cauldron over the hearth. 



Roasting on a spit and also frying were also used took foods but sources indicate these were typically used as a second choice to boiling. 
As we  come closer to starting our meat experiment we are considering how we should approach these different cooking techniques. The use of a fireplace is being deliberated for authenticity but we are considering focusing more on how different techniques of boiling (and what we add into it) will make the meat taste. 


Sources:


"Food, Diet, and Nutrition in the Viking Age." Hurstwic.Web. 04 Nov. 2013

Hagen, Ann, and Ann Hagen. A Second Handbook of Anglo-Saxon Food & Drink: Production & Distribution. Hockwold Cum Wilton, Norfolk, England: Anglo-Saxon, 1995. Print.

"Viking Foods." Viking Answer Lady Webpage.  Web. 04 Nov. 2013.



Wednesday, 30 October 2013

Take a look of our sister-groups!

As previously mentioned, we're four anthropology students on a mission to make mead and meat like the Vikings did. It's been really fun so far, and incredibly interesting!

One major takeaway: thank god for Liquor Plus! Fermenting is time consuming. All joking aside, we've really been enjoying the fermentation process. We'll update you soon on our mead's progress. 

We've undertaken the task of Viking mead and meat production for a Viking archeology class. Take a look at some of the other projects that groups are tackling!


This group is attempting to re-create the small Thor's hammers that have been found throughout Scandinavia. They look like they've been having a lot of fun with this! Their blog is easy to follow and is filled with fabulous visual aids. 





This group is attempting to experiment in a type of Viking chain-making, called Trichinopoly. It seems like a pretty difficult task! So far they've been doing an excellent job in tracking their trials and tribulations. 


3) Viking Mead and Bread: http://vikingmeadandbread.blogspot.ca/

This group is also experimenting with mead-making. They're doing things a little different that we are. They've done a great job documenting their mead-making process so far. 


It's been interesting to see other group's participation in experimental archeology. We can't wait to see the final result!









Thursday, 17 October 2013

Makin' Mead

For our first meeting we started mead production. Mead is a fermented honey and water alcoholic beverage that is typically flavoured with fruits, spices or hops. It's similar to wine in alcoholic content, usually ranging from 14-16%. Mead has been referred to as 'the common drink of the masses,' (Thickner Edwards, as quoted in Hagen, 2006, p.226). It's believed mead has been consumed in Europe since the first millennium A.D., most likely originating in the middle-east (McGee, H. as cited in Hagen, 2006).

It was really important to us to start fermenting right away -- mead takes some serious time to ferment! the flavour is richer and more wine-like when there is ample fermentation. We first stared our mead on September 26th and it will ferment until roughly November 7th.

We used this following recipe:
  • one gallon of water
  • 2 lbs of unpasturized honey
  • one package of yeast
  • two cloves
  • one cinnamon stick
  • a pinch of grated nutmeg
  • small box of raisins

Production:

1) First, we grated the nutmeg







2) Next, we added all of the ingredients together


3) After adding all the ingredients, we shook it all up until it dissolved (it takes awhile - it's one good arm workout!)

4) Next, we let the mead aerate for about a minute.

5) We then stored the mead in a large container and stretched a ballon over top that had a few holes poked into it.






A couple notes about our process and production:

1) Unfortunately not a lot is known about Viking mead production. We're using an amalgamation of  information from contemporary production and academic sources. 

2) Of course Vikings would not have plastic balloons or containers available to them. Unfortunately, our group is on a strict student budget! We could not afford to purchase glass wear and an air-lock (we asked around to our beer-making friends, but unfortunately they were either using their fermentation supplies or they took them back home over the summer). This may have a change in the outcome of the mead, which we will account for in our final report.

3) At first glance, you may think that the spices we used were too exotic. However, spices such as cinnamon, cloves and nutmeg have been traded since the 2nd century throughout Europe. The Vikings were proficient traders (and raiders), believed to have traded as far as central Asia. There is strong evidence to believe that they had access to these spices.

If you have any questions about our mead production, please ask!

Bibliography:

FORTE, A., ORAM, R.D., and PEDERSEN, F., 2005. Viking Empires. England: Cambridge Press.

HAGEN, A., 2006. Anglo-Saxon Food and Drink. England: Anglo-Saxon Books.

MITCHNER, M., 1987. Evidence for Viking-Islamic Trade Provided by Samanid Silver Coinage. East and West 37(1), pp.139-150.

WARD, C. 10/17/2013 - last update, Alcoholic Beverages and Drinking Customs of the Viking Age. The Viking Answer Lady.
Available: http://www.vikinganswerlady.com/drink.shtml [Oct, 17, 2013].

THE NATIONAL HONEY BOARD., n.d., Making Mead: the Art and the Science. 
Available: http://www.honey.com/images/downloads/makingmead.pdf