Exploring the Viking Age #13: Daniel Serra - What Did Vikings Eat? The Viking diet.
Apr 1, 2025
This episode features Daniel Serra, an expert in historical food and experimental archaeology, who specializes in Viking Age cuisine and co-authored a Viking cookbook. He dives deep into Vikings' surprising diets, exploring unique dishes like fermented fish porridge and ritual feasts. Daniel discusses the challenges of recreating ancient meals, the significance of regional variations, and social class in Viking food. He also highlights their cooking methods and preservation techniques, showcasing how culinary practices are intertwined with Viking culture and storytelling.
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Choose Soapstone for Porridge
- Use soapstone vessels for cooking Viking porridge as they prevent sticking better than iron pots.
- Soapstone vessels also retain heat well and are easier to clean, enhancing cooking success.
Flavor Profile of Viking Food
- Viking food had two main dominant tastes: umami from dried and smoked preservation, and acidity from pickling.
- Herbs like dill, parsley, and juniper berries added subtle flavors without strong spicing.
Fish Porridge Surprise
- Daniel Serra made a fish porridge using dried cod that surprised people with its deep umami flavor.
- Its taste reminded him and some tasters of blue cheese with a hint of sweetness and acidity.