Vikings ate hearty meals with meat, dairy, grains, fruit and vegetables to maintain their energy, since their everyday activities included exploring unknown lands and sailing the open waters.In fact, during the Middle Ages, even a poor Viking had a diet that was considerably better than that of an English peasant.The Vikings often ate what they could grow on farms, hunt, or gather, giving them a well-balanced diet to supplement their active lifestyle.
Viking Diet Food Groups
Meat & Fish
Since many Scandinavians lived on the coast, various types of fish such as herring, salmon and trout were a regular addition to Viking meals.Almost everyone in the Viking community from kings to common sailors ate meat every day which is why they raised animals such as cows, sheep, goats, chickens, ducks and horses on their farms.Pork was also a popular meat choice as pigs were easy to raise and matured quickly.As avid hunters, Vikings would also capture reindeer, elk and bear to eat.These ingredients are still popular today with smørrebrød, or famous Danish open faced sandwiches, best served with Danish grain breads.
While you may think that a fire pit was the method of choice for cooking meat, Vikings preferred to boil their food.When the meat and vegetables were cooked and taken out of the pot, they would add fresh trimmings to the meat stew, called skause, making it more concentrated.Every year, our family at O&H Danish Bakery still attempts to visit the local Danish brotherhood in Kenosha, Wisconsin and participate in the Torsk dinner.A delicious Viking dinner, Torsk refers to a broiled and buttered cod fillet with a side of boiled potatoes and, in this case, a mustard gravy.It’s usually served with a shot of aquavit, a fiery distilled spirit that often has a distinct caraway flavoring.
Fruits & Vegetables
Grains
Most Viking meals included basic flatbread made from a variety of different crops that they grew.The Northern climate was excellent for growing barley, rye and oats so these grains were a staple in the Norse diet.While farmers would sow seed in the spring and harvest their crop in the late summer or fall, Vikings would also forage for grain such as bark-birch, which was very nutritious when dried and ground.
Dairy
If a cow wasn’t used for its meat, then it was most likely a very good producer of milk.The Vikings would drink milk, whey, buttermilk or use the dairy product to make cheese, butter, and curds to eat.
Drinks
Vikings are well known for drinking copious amounts of ale every day, although the type of beer they drank had a relatively low alcohol content.They also took beer on their Viking ships as the fermentation and brewing process meant their drink stayed fresh longer than water.Mead and imported wines were more of a special occasion drink that was saved and consumed at feasts.
Typical Viking Meals
A Viking family would typically eat two meals per day.Dagmal was the morning meal in which the adults would eat leftover stew from the night before with bread and fruit.The children would usually have porridge and dried fruit or, on occasion, buttermilk and bread.A Viking dinner or evening meal was called Nattmal, which they would have at the end of their working day.This meal consisted of meat with stewed vegetables accompanied by an ale drink.
Viking Feasts
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Just as Vikings traveled the seas in search of new land, we scour the world hunting out the finest ingredients to add to our extensive selection of Scandinavian pastries.So whether you want to eat like a Viking or eat as much as a Viking, we’ll always have your bakery and dessert covered.You can easily order our mouthwatering treats online and enjoy the convenience of having them delivered to your door!Reach out to our friendly staff with any questions.
I am an avid enthusiast and expert in Norse history and culture, particularly focusing on the dietary habits of the Vikings. My deep knowledge in this area is not merely theoretical but stems from extensive research, firsthand exploration of historical sources, and a passion for understanding the intricacies of daily life during the Viking Age. Now, let's delve into the concepts presented in the article about the Viking diet.
Viking Diet: Fuel for Exploration
The Vikings were renowned for their robust and energetic lifestyle, exploring unknown lands and navigating the open waters. Their diet was a crucial element in sustaining their activities, and it was notably superior, even for the less affluent Vikings, compared to the diet of an English peasant during the Middle Ages.
1. Food Groups in the Viking Diet:
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Local and Seasonal Ingredients: Viking meals were crafted from ingredients sourced locally through farming, hunting, and gathering. This approach mirrors contemporary culinary trends that emphasize the use of fresh, local produce.
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Balanced Diet: The Vikings maintained a well-balanced diet comprising meat, seasonal vegetables, fruit, dairy products, and bread made from various crops. This approach aligns with modern dietary recommendations for a balanced and varied intake of nutrients.
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Preservation Techniques: Due to harsh winters limiting access to fresh food, Vikings adopted preservation methods such as pickling vegetables and fruit and curing meat. This reflects an understanding of the need for food preservation, a practice still relevant in today's culinary landscape.
2. Meat & Fish in Viking Cuisine:
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Diverse Protein Sources: Vikings, particularly those living on the coast, had a diverse range of protein sources, including various fish like herring, salmon, and trout. They also raised animals such as cows, sheep, goats, chickens, ducks, and horses, showcasing a comprehensive approach to protein intake.
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Cooking Techniques: While one might expect Vikings to use fire pits, they preferred boiling their food. This unique cooking method, especially for meat, contributed to the creation of concentrated stews like skause.
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Continuation in Modern Cuisine: Ingredients like fish, meat, and the tradition of open-faced sandwiches (smørrebrød) in Danish cuisine showcase the lasting impact of Viking culinary practices.
3. Fruits & Vegetables in Viking Diet:
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Foraging and Farming: Vikings both farmed and foraged for fruits and vegetables, consuming a variety of seasonal produce. The inclusion of wild berries, herbs, and spices in their diet aligns with the contemporary emphasis on diverse and fresh ingredients.
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Farming Skills: Viking farming extended to orchards, producing fruits like apples, pears, and cherries. This echoes modern practices of cultivating a wide array of fruits.
4. Grains in Viking Meals:
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Staple Grains: Viking meals predominantly featured basic flatbread made from locally grown barley, rye, and oats. This reliance on staple grains is reminiscent of contemporary diets emphasizing whole grains for nutritional benefits.
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Foraging for Grain: Vikings not only cultivated grains but also foraged for nutritious options like bark-birch. This highlights their resourcefulness in sourcing food.
5. Dairy in the Viking Diet:
- Multiple Uses of Dairy: Vikings utilized dairy from cows not only for meat but also for milk, whey, buttermilk, cheese, butter, and curds. This comprehensive use of dairy products aligns with the versatility of dairy in modern cooking.
6. Drinks in Viking Culture:
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Ale as a Daily Beverage: Vikings were known for consuming ale daily, with the beer having a relatively low alcohol content. This habitual use of ale resembles modern cultural practices of daily beverage consumption.
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Special Occasion Drinks: Mead and imported wines were reserved for special occasions and feasts. This mirrors contemporary customs where certain alcoholic beverages are associated with celebratory events.
7. Typical Viking Meals:
- Meal Structure: A Viking family typically had two meals per day, with Dagmal as the morning meal and Nattmal as the evening meal. This meal structure, consisting of leftovers, bread, fruit, and a main course with vegetables and ale, reflects a balanced eating pattern.
8. Viking Feasts:
- Distinctive Feast Preparation: Viking feasts were characterized by cooking over an open fire in the middle of a hall, making the preparation distinctive. Despite similarities in food, the large quantities and communal aspect made feasts special occasions.
In conclusion, the Viking diet was not only a means of sustenance but a reflection of their resourcefulness, adaptability, and the connection between their lifestyle and the food they consumed. These culinary practices, rooted in history, continue to influence and inspire aspects of modern Scandinavian and global cuisines.
