The Viking Age, far removed from modern dietary concerns, was a period where energy intake, particularly from fat, was paramount. Vikings required substantial energy reserves, especially to endure harsh winters. Their diet was robust and varied, built upon the cornerstones of meat, fish, vegetables, cereals, and dairy products. Sweetness was derived from natural sources like berries, fruits, and honey. Historical accounts from England often portrayed Vikings as excessive eaters, claiming they indulged in food and drink to a degree considered gluttonous by the English.
In stark contrast to today’s globalized food culture, where diverse products are available year-round, Viking Age food management was dictated by the seasons and local availability. The typical Viking was largely self-sufficient, functioning as a farmer who reared livestock and cultivated crops. However, not everyone was a producer of their own food. Specialized individuals like blacksmiths or fishermen relied on local markets to acquire sustenance, either through purchase or bartering goods.
Our understanding of Viking Food is gleaned from historical texts, though many of these accounts were written after the Viking period. This necessitates a cautious approach to interpreting such sources. Archaeological discoveries provide a more reliable window into Viking culinary practices. Plant remnants and animal bones unearthed from excavations of settlements, waste deposits, and cooking sites offer tangible evidence of their dietary habits.
A vivid illustration of a typical Viking meal is captured in the poem of Hárbard and Thor. In this narrative, Thor attempts to convince the ferryman Hárbard – Odin in disguise – to transport him across a sound, proclaiming: “Ferry me over the sound, then I will feed you tomorrow! I have a basket on my back, never was the food better. I ate in peace before I left home, herrings and oatmeal, so I am still full.” This excerpt highlights the simplicity and sustenance of a common Viking meal, featuring readily available ingredients like herrings and oatmeal.
