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