Daniel Serrahas has been studying the food habits of the Vikings for over 20 years—and demonstrates them to be farmers, rather than “gnawing off the meat of the bones of wild animals.” Maddy Savage and Benoît Derrier give a respectful report of Serrahas’ work and provide his recipe for Viking fish porridge for good measure!
Viking imagery often focuses on seasonal banquets of roasted lamb accompanied by mead. While the elite did enjoy this kind of food (and used it as a way of expressing their wealth), Serra’s research suggests that everyday cooking was quite different.
He said most people focussed on developing simple, “tasty”, “feel-good” dishes that could be easily shared and helped keep them warm in Scandinavia’s harsh climate. “The winter would have been cold. So, yes, people working in those conditions would probably need a hot meal. A hot, comforting meal – filling.”
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