Daniel Serra’s culinary archaeological research has unveiled insights into the common foods of the Viking era, including fish, pork, dairy products, vegetables, cereals, and various locally grown herbs and spices. His recreated recipe, Traveller’s Fish Porridge, combines dried fish stock, shallots, barley, dill seeds, and malt vinegar, reflecting the staples of a Viking diet. Serra notes the growing interest in understanding the daily lives, traditions, and cultures of the Vikings beyond their warfare and raiding history. He advocates for the accessibility and tastiness of Viking-age cooking, even in modern kitchens.
- Viking diets predominantly included fish like cod, plaice, herring, and halibut, along with pork and dairy products from livestock such as pigs, cattle, sheep, and goats.
- Vegetables, beans, peas, and cereals were grown and consumed in Viking times, and cereals were used to make bread, porridge, and beer.
- Herbs and spices such as dill, parsley, coriander, ramson plants, mustard seeds, malt vinegar, and juniper berries were used to enhance the flavor of meals.
- Daniel Serra’s recreated recipe, Traveller’s Fish Porridge, reflects the staples of a Viking diet and suggests that communal eating was an important aspect of Viking culture.
- There is a growing interest in understanding the daily lives of Vikings beyond their known warrior lifestyle, and Serra believes that Viking-era cooking can be easily replicated in modern kitchens, offering a taste of history.