| Food history has always interested me. We
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| | of Jorvik, now called York in Great
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| can learn a lot about our present eating
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| | Britain, finds of both wild and domestic
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| habits from what our ancestors ate. I've
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| | meats were found. Among those were
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| read up on the subject and I've even
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| | venison, beef, mutton/lamb, goat, pork,
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| hosted a few parties serving period
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| | chicken, goose, duck, grouse, and wood
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| foods. Today we'll talk about the
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| | pigeon. The Vikings cultivated grains
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| Vikings. With the help of our friends
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| | such as barley, wheat, rye, and barley.
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| the archaeologists, food finds have been
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| | They grew vegetables and fruit like
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| made. The Scandinavian people of the 8th
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| | carrots, parsnips, turnips, celery,
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| through 11th centuries were not as
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| | plums, apples, raspberries, elderberries,
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| limited in terms of their diet as some
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| | and much much more. To top that off, they
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| might think. They were masters of the sea
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| | were not opposed to using spices and
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| and ate everything from oysters to
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| | herbs other than salt for a little extra
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| whales. They were much more than just
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| | flavor.Honey was the big sweetener in the
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| avid anglers feasting on a variety of
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| | Middle Ages. The Vikings used a lot of it
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| fresh and saltwater fish. They were
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| | to make mead.
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| farmers as well. In the Danish settlement
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