North European food of the Middle Ages
Bildnummer 12349638
| As a colony, Iceland has retained many of the food traditions from the end of the first millennium. Hunting, fishing and farming were equally important and conserving food for the long winter was essential. Non-breeding sheep were slaughtered in autumn. (BL) Meat was eaten fresh and smoked but singed and boiled sheep's head was eaten fresh while blood pudding would only last a short time. (TL) Bread was made from rye, a more successful grain in the north, or baked as unleavened flat bread. Fish and seabirds: (BL) cured (rotted) shark is now only eaten on special occasions. Men collected guillemot and other eggs. As well as fresh fish, catches were salted (TR) and simply dried to be reconstituted or eaten dry with butter. Milk was churned to butter or separated into curds, similar to yoghurt, and whey which could be drunk, used for pickling or made into a brown cheese. | |
| Lizenzart: | Lizenzpflichtig |
| Credit: | Science Photo Library / Chillmaid, Martyn F. |
| Bildgröße: | 5144 px × 3398 px |
| Modell-Rechte: | nicht erforderlich |
| Eigentums-Rechte: | nicht erforderlich |
| Restrictions: | - |
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