A little bit about us

This blog is dedicated to the trials and tribulations of four anthropology students' quest to re-create the best Viking mead and traditionally-processed Viking meat you've ever tasted. We'll be experimenting with various forms of Viking protein preparation as well as fermenting our own mead. Through these experiments we'll further research the protein and spice availability to the Vikings and methods of production.

For these food and drink production experiments we hope to answer the following research questions:

1) How did the resources the Vikings had available to them (through trade, hunting, etc) influence their food results and preparation?

This answer to this question will vary based on the location of the Viking Age group we are discussing -- the Vikings were all over the place! We intend to account for this geographic variation by creating (to the best of our abilities given the published research) a comprehensive list of Scandinavian and British-Isles Viking Age resources.  Also, this question will have a big effect on mead flavouring! 

2) What protein was most commonly available in the Viking period and how was it processed for consumption? 

This question is much like the last one - the answer will vary based on the location of the Viking group. Also, the answer will be different depending which social class we choose to focus on. Again, we will attempt to produce a comprehensive list, but in terms of experimentation we will choose one location to replicate their protein consumption processes. 

3) What is the most palatable and convenient form of protein production?

The Vikings had several forms of protein production (notably boiling meat, or roasting over a coal fire). We plan to try several different variations of meat production to see what works and tastes the best. In terms of taste we'll have to be careful in our judgement. What tastes good to us may not taste great in terms of Viking palates. 

Although we're hoping for a smooth experiment with no road blocks, there may be a few challenges along the way. Most notably, finding resources that fit both the the Viking-Age criteria and our measly student budgets. Protein and exotic herbs can be very expensive! We'll try to find the sales, or work with small protein samples. Another issue is the methods of cooking production: hearths are not commonly found in homes today! We intend to cook over a fire, and re-create the "Viking Experience" to the best of our abilities. Lastly, we may have to tweak some recipes based on health concerns of Viking food and drink production.

It's guaranteed to be a fun experiment (we're making mead... how could it not be?). Hopefully all goes according to plan! Stay tuned for more updates. 

-Lindsay S. 

If you'd like to do some further reading on Viking diets and see where we've begun our research, take a look at these sources:

SHORT, W.R, and SHORT, S.R. "Hurstwic: Food, Diet, and Nutrition in the Viking Age." Hurstwic: Food, Diet, and Nutrition in the Viking Age. Hurstwic, n.d. [October 9th, 2013].

BARRETT, J.H. and BEUKENS, R.P., 2001. Diet and Ethnicity during the Viking Colonization of Northern Scotland: evidence from fish bones and stable carbon isotopes. Antiquity, 75(287), pp.145-154.

ARNEBORG, J., HEINEMEIER, J., LYNNERUP, N., NEILSEN, H.L., RUD, N. and SVEINBJORNSDOTTIR, A.E., 1999. Change of Diet if the Greenland Vikings Determined from Stable Carbon Isotope Analysis and Carbon 14 Dating of their Bones. Radiocarbon, 41(2), pp. 157-68.

LINDERHOLM, A., HEDENSTIERNA JONSON, C., SVENSK, O., and LIDEN, K, 2008. Diet and Status in Birka. Antiquity, 82 (316), pp. 446-461.