Facts About Viking Food, Farming and Feasts
There were no supermarkets or shops to buy food so the Vikings ate what food they could grow or hunt. Vegetables e.g. leeks, onions, turnips, parsnips and carrots. Wild nuts e.g. hazelnuts and walnuts. Berries e.g. gooseberries, blackberries and blueberries. . The big difference in diet between the Vikings and other people in Europe at the time was that the Vikings ate meat every day. The most common meat was pork as hogs were easy to raise and quick to grow. They also ate beef, mutton, goats, elk, bear, reindeer, wild chickens, and geese. They even ate horses.
Keeping their people strong and healthy was the Viking way of life. Many aspects of their daily life reflected this belief. Food was no expection. From peasants to kings, all Vikings ate very well. The Vikings understood that people could not fight or protect their homeland if they were weak from hunger or a lack of healthy food. There was a great deal of coastline, so there was an ample year-around supply of fish, seafood, turtle fikings, and water fowl to eat.
Most Vikings were farmers. They planted grains and vegetables. Grains were used to make vikkngs breads, porriage, and beverages.
They kept bees for honey. They gathered berries. What is the land of the rising sun kept chicken and geese for eggs, and cows for buttermilk and butter.
The big difference in diet between the Vikings and other people in Europe at the time was that the Vikings ate meat every day. The most common meat was pork as hogs were easy to raise and quick to grow. They also ate beef, mutton, goats, elk, bear, reindeer, wild chickens, and ahat.
They even ate horses. Living in Scandinavia, they had a great deal of cold weather. The Vikings made sure they kept ample supplies of stored food on hand to use during times of bad weather, or to use while traveling. All summer long, they dried fish for storage. They stored food safely, some by drying or pickling it. Their plates and bowls were dir of wood instead of pottery. People ate meals with their fingers, off wooden plates.
They used a knife they carried with them always to chop food. They used their knives as both a knife and a fork. The Vikings did not use spoons as we think of spoons today. But they did use scoops, carved out of antlers, to eat foods served in bowls. These spoons like scoops were artistically decorated with carved heads of mythical beasts and other designs.
They ate some food with their fingers. They drank ale, wine, and water from animal horns. Some drinks were sweetened with honey. Horns were highly decorated or carved with designs to identify the owner.
Horns were not shared. Everyone had their own. They kept their horns with them, usually hanging from a belt around their waist. Whag Vikings loved parties. They would party for funerals, weddings, seasonal festivals, and religious festivals. Each party or festival might continue for weeks.
Each was accompanied by a great deal of feasting with simple and nutritional foods and beverages. How do we know today what the Vikings ate over 1, years ago? From their trash! Archaeologists can tell a great deal how to draw silhouettes of birds the remains of bones and other materials found at what did vikings eat for kids. The Vikings Food and Drink.
What can you find at a dig?
How did Viking Fishermen Catch Fish?
Jun 08, · Vikings consumed a variety of vegetables including cabbage, onions, garlic, leeks, turnips, peas and beans. These garden crops were sowed in spring and harvested in late summer and fall. Women and children gathered wild plants and herbs, mostly greens. These wild vegetables included nettles, docks, cresses and lambs-quarters. The most common vegetables in a Vikings diet were cabbages and peas. The Vikings also picked cherries, apples and plums in the summer months. Onions, garlic and dill were added to stews to give them more flavour. How Did the Vikings Prepare and Eat Their Food? Nov 06, · Vegetables such as cabbage, garlic, leeks, onions, turnips, beans, and peas were grown in a Viking village, and it was these vegetables which became staples of a typical Viking diet, according to Plarium.
Anything that the Vikings ate is not likely similar to anything we eat today and for good reason: The Vikings survived through such harsh winters and traveled such long distances that they were faced with no choice but to resort to a diet that would sustain it all.
The dishes served were nothing that would sound appetizing today but did the job when they were in need of fast fuel and energy to last long journeys. With such active lifestyles, they also depended on meals of substance, which almost always included a hefty boost in protein.
Winter conditions made it incredibly challenging for anything to grow and since many of them were constantly on the move, agriculture was not a huge part of the Viking culture. However, what they did grew were hearty wheat that would survive all types of weather which had a huge bearing on what they did eat in a typical day.
Hunting was another main aspect of their lifestyle as wildlife was in good supply in the regions in which the Vikings inhabited, and this was a major influencer on the types of meals that would end up on their dishes at the end of the day. The simpler, the better. While the Vikings were known for pillaging and raiding nearby towns, they couldn't count on this as a constant source of food. As a result, they would grow crops such as grains, which would retain their growth throughout the colder months.
Oats and barley were two of the main crops they needed for survival and it was from these two that flours would be created in order to be turned into bread, or something like it, anyway. The 'bread' would be referred to as a 'flatbread' and it was truly the basic of basics. The simple dough was flattened by hand and then cooked over an open fire, and this was how the earliest Vikings made their bread. In addition to that, the crops grown would have been those that would survive a colder climate.
Vegetables such as cabbage, garlic, leeks, onions, turnips, beans, and peas were grown in a Viking village, and it was these vegetables which became staples of a typical Viking diet, according to Plarium.
Gathering was another part of life in a Viking village, and women would go out during the day in order to collect what they could, which often included nettles, cresses, and docks. These would then be added to soups, stews , and drinks, and nothing ever went to waste. In terms of protein, meat was huge, if not the most important, part of a Viking diet. While crops took some time, patience, and serious effort to maintain, raising livestock was different.
The Vikings would raise enough livestock for the village, which included horses, ox, cows, goats, pigs, sheep, ducks, and chickens. This would ensure that there was never a real shortage of meat, milk, or eggs, all things that the Vikings would have depended on for some time, especially in the event that there was a bad harvest season.
The Vikings would normally eat two large meals a day which contrasts very much with today's breakfast, lunch, dinner, and snack routines. Families would eat early in the morning and then once more after everyone came in from work for the day, making breakfast and dinner two very important parts of the day.
They referred to breakfast as 'dagmal' and this would normally consist of stew or leftovers from the previous night. In addition, bread or fruit usually pickled would be served alongside it, making for a rather healthy start to the day. A typical dinner, or 'nattmal,' would have looked some kind of meat or even fish if it was freshly caught, which would be cooked with in-season vegetables. The nighttime meal would often be accompanied by mead or ale, both of which were popular beverages during Viking times and weren't just brought out for celebrations or feasts.
Speaking of which, feasts were a big deal in Viking culture and just because the meals were simple doesn't mean they didn't go all out to create a festive atmosphere, including the food. This is where raided foods would come into play and often, foods that were not native to the region were seen adorning the main table. Of course, ale and mead were also in attendance, along with things such as butter vegetables and other crops that would have been prepared in an elevated manner rather than just boiled or stewed.
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These Dishes Might Surprise You. By Katie Machado Published Nov 05, Share Share Tweet Email Comment. Related Topics Food.