Lecture on Viking Culture and Cuisine

Introduction

• Historical Context: 793 AD, Viking Age known for plundering on long ships across Europe.
• Focus: What fueled Viking strength and energy? Their diet.
• Goal: Explore and cook 7 Days of Viking food; test rowing strength from Scandinavia to England and eating capacity like a Viking.

Day 1: Skyr (Viking Yogurt)

• Ingredients: Fresh whole milk, starter culture, honey, walnuts, and fruits.
• Process:
  • Ferment milk with starter culture for 20 hours.
  • Strain through cheesecloth to remove whey.
  • Finished product: Thick, sour-tasting yogurt.
  • Enhanced with honey and fruits for flavor.
  • Tasting: Very sour; honey improves taste. High in protein, provides energy.

Day 2: Barley Porridge and Mead

• Barley Porridge:

  • Ingredients: Barley, butter, honey, cream.
  • Process: Cook barley, mix with honey and cream.
  • Tasting: Creamy, sweet, dense, chewy.

• Mead:

  • Part of Viking culture symbolizing unity/celebration.
  • Ingredients: Water, honey, yeast, fruit for flavor and fizz.
  • Process: Ferment for 30 days.
  • Tasting: To be revealed after fermentation period.

Day 3: Pickled Herring

• Ingredients: Fresh herring, vinegar, water, sugar, pickling spices, onion, dill.
• Process: Filet fish, cut, layer with spices, cover with brine, let sit for 5 days.
• Tasting: Slimy texture, pickled taste, compared to Dutch pickled herring.
• Note: Salt not used as it wasn’t common in Viking land.

Day 4: Viking Stew and Flatbread (Leave)

• Viking Stew:

  • Ingredients: Bison, onions, parsnips, turnips, carrots, red wine, sage, rosemary, thyme, beef broth.
  • Process: Brown meat, cook with other ingredients for several hours.
  • Tasting: Rich, hearty, bison similar to beef.

• Flatbread (Leave):

  • Ingredients: Whole wheat flour, salt, water.
  • Process: Mix ingredients, form dough, cook on dry pan.
  • Tasting: Chewy, dense, simple but pairs well with stew.

Day 5: Salted Cod

• Ingredients: Cod, salt.
• Process:
  • Cover cod with salt; wrap in cheesecloth; leave for a week.
  • Note: Traditionally left outdoors by the ocean, here done in refrigerator.
  • Tasting: Neutral smell, tender, fishy; resembles sashimi.

Day 6: Gravlax

• Ingredients: Salmon, salt, sugar, black pepper, dill.
• Process:
  • Cure salmon with salt, sugar, dill; let sit for 3 days.
  • Tasting: Tender, perfectly seasoned, easily made.
  • Modern addition: Serve on flatbread with cream cheese, capers, tomatoes, smoked salt, onions.

Day 7: Lamb Leg and Mead

• Lamb Leg: Reserved for Viking elites during feasts.
  • Process: Score, season with salt, black pepper, garlic, herbs, mustard, balsamic; grill with applewood for 3 hours.
  • Tasting: Flavorful, tender; similar to beef.
• Mead:
  • After 30 days: Approximately 20% ABV, carbonation from natural fermentation.
  • Tasting: Strong, not sweet; similar to malty beer.

Rowing Challenge

• Attempt to row from Viking Scandinavia to England.
  • Result: Rowed 20 miles, burned 1377 calories.
  • Didn’t reach England but managed to attempt the Viking Feast.

Viking Feast

• Attempt to eat the 7-day Viking diet: Skyr, Barley Porridge, Mead, Pickled Herring, Viking Stew, Flatbread, Salted Cod, Gravlax, Lamb Leg.
  • Result: Consumed 1500 calories.
  • Realization: Consuming a Viking diet is tougher in modern-day context.

Conclusion

• Viking diet was practical, high in protein, designed for energy and sustenance during long raids.
• The experience provided insight into the Viking way of life through their food habits.