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 Aliments histo-compatibles

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Thorolf

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Nombre de messages : 60
Age : 37
Localisation : Suresnes
Date d'inscription : 11/09/2008

MessageSujet: Aliments histo-compatibles   Jeu 6 Nov - 1:24

Toujours intéressé par la vie quotidienne des vikings, je suis à la recherche de sources sur la cuisine viking (Aliments).
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Hellora

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Nombre de messages : 109
Date d'inscription : 17/01/2008

MessageSujet: Re: Aliments histo-compatibles   Jeu 6 Nov - 17:20

voici une liste sur l'alimentation viking que j'ai trouvé sur un site british je ne sais pas ce que ca vaut à vérifier...

boeuf, mouton, agneau, chèvre, cheval, porc, poulet, oies, canards, oeufs, hakikarl (requin fermenté), surströmning (les harengs aigres), cerf commun, élans, renne, ours, verrat, écureuil, pluvier doré, pluvier gris, grouse noire, ramier, vanneau, oie sauvage, noix, amandes, châtaignes, morue, pollack, harengs, saumons, aiglefins, ling, maquereau, huîtres, bucardes, moules, bigorneaux, éperlan, anguilles, saumons, festons, baleines, marsouins, phoques, prunelliers, prunes, pommes, mûres, les myrtilles, figues, raisins, carottes, panais, les navets, le céleri, les épinards, le céleri sauvage, le chou, les radis, fèves, les pois, les betteraves, l'angélique officinale, les champignons, les poireaux, les oignons, l'algue, lait de vache et chèvre, beurre, babeurre, lait, skyr, laits caillés, fromage, baarley, seigle, avoine, riz, millet, sarrasin, aneth, coriandre, houblon, cumin, poivre, safran, gingembre, le cardamome, grains du paradis, clous de girofle, noix de muscade, macis, cannelle, anis-graine, feuilles de compartiment, vinaigre, miel, gruau, flatbread
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Hellora

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Nombre de messages : 109
Date d'inscription : 17/01/2008

MessageSujet: Re: Aliments histo-compatibles   Jeu 6 Nov - 17:23

quelques infos générales: http://www.ydalir.co.uk/crafts/cook.htm
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Hellora

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Nombre de messages : 109
Date d'inscription : 17/01/2008

MessageSujet: Re: Aliments histo-compatibles   Jeu 6 Nov - 19:36

Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs





Jorvík [York], Danelaw [England]

Meat -- red deer, beef, mutton/lamb, goat, pork
Poultry -- chicken, geese, duck, golden plover, grey plover, black grouse, wood pigeon, lapwing
Freshwater fish -- pike, roach, rudd, bream, perch
Saltwater fish -- herring, cod, haddock, flat-fish, ling, horse mackerel, smelt
Estuarine fish -- oysters, cockles, mussels, winkles, smelt, eels, salmon
Dairy products -- butter, milk, eggs
Grains -- Oats (Avena sativa L.), wheat, rye, barley
Legumes -- fava (Vicia faba L.)
Vegetables -- carrots, parsnips, turnips (?), celery, spinach, brassicas (cabbage?)
Fruits -- sloes, plums, apples, bilberries, blackberries, raspberries, elderberries (Sambuca nigra)
Nuts -- hazelnuts, walnuts
Herbs/spices/medicinals -- dill, coriander, hops, henbane, agrimony
Cooking aids -- linseed oil, hempseed oil, honey
Beverages -- Rhine wine

Birka, Sweden

Ingredients found in breads -- rye, wheat, spelt, oats, barley, emmer wheat; linseed; sprouted pea [?=Erbsenkeimblatt], unidentified Vicia legume (mix of barley plus one of the wheats seems to have been most common)
Fruits -- sloe (Prunus spinosa); hawthorn (Crataegus calycina), plum (Prunus insititia)
Nuts -- hazelnut

Hedeby, Denmark

Meat -- pork, beef, mutton/goat
Poultry -- chicken, duck, goose
Fish -- herring
Fruits -- plum (Prunus domestica L. ssp institia C.K. Schneider), sloe (Prunus spinosa L.), cherries, elderberries, blackberries, raspberries, strawberries
Oseberg, Norway
Meat -- beef
Grains -- oats, wheat
Fruit -- crabapple
Nuts -- hazelnuts, walnuts
Herbs -- watercress, cumin, mustard, horseradish
Jarlshof, Shetland Islands
Meat -- beef, lamb/mutton, pork, possibly venison and whale
Fish -- ling, saithe, cod

Dublin, Ireland

Meat -- pork, beef, mutton/lamb, hare
Poultry -- chicken, wild goose
Saltwater fish -- cod, ling
Estuarine fish -- cockles, mussels, oysters, scallops
Grains -- wheat, oats, barley, rye, Chenopodium album, Polygonum spp.
Legumes -- fava (Vicia faba L.), peas
Vegetables -- wild celery, wild carrot (Daucus carota), cabbage, turnips, radishes
Fruits -- cherries, sloes, blackberries, hawthorn, apples, rose hips, elderberries, rowanberries, strawberries, Vaccinium myrtillus
Nuts -- hazelnuts
Herbs/spices/medicinals -- poppyseeds, black mustard, fennel
Cooking aids -- rapeseed oil (Brassica campestris)

Some Suggestions

Vikings did not rely on the same set of dried fruits and nuts as did later Europeans. One really basic way to readjust a feast (or a camp kitchen) toward a Viking food aesthetic is to replace your other dried fruits with prunes and cherries, your almonds with hazelnuts and walnuts. Plums and prunes especially seem to have been very popular; both domestic and imported varieties are found at Viking sites, suggesting that domestic supply was insufficient to sate the appetite for these goodies. But be careful: developing a Viking palate can transform your daily habits. Before long you may be insisting that all your peanut butter sandwiches be eaten with imported plum preserves!

Viking Age cooking gear included large pots for boiling, hooks and spits for roasting, and ovens for baking. Frying pans and warming griddles were also known. Eating utensils were the knife and spoon. Some Viking Age spoons had fairly flat bowls, making them more shovel-like than modern soupspoons; presumably these were used to eat foods with a texture somewhere between roasted flesh (to be eaten with the help of a knife) and the broth resulting from seething flesh (to be drunk or eaten with a soupspoon).

Although there are no extant "Viking recipes," there are a few books that might be helpful. One is Mark Grant's translation of Anthimus' De observatione ciborum, which is a West Roman's-eye view of sixth-century Frankish cuisine. It makes recommendations for preparation methods involving most of the basic foodstuffs that Vikings were likely to have cooked. Another helpful set of books is Ann Hagen's pair on Anglo-Saxon food and drink, although there are no recipes.

For some more information, you can consult the books listed in the Sources and/or visit these links:

Viking Barley Bagels, an attempt to develop an unleavened barley-wheat breadstuff
Hearths in the Viking World, a compilation of archaeological finds of hearths
Sources
[Anthimus.] De obseruatione ciborum: On the Observance of Foods, trans. and ed. Mark Grant. Totnes, Devon: Prospect Books, 1996. ISBN 0907325-750.

Translation of a letter from Anthimus, a west Roman who styles himself "Count and Legate to his Excellency Theuderic, King of the Franks," concerning diet. Includes specific (although terse) instructions for preparing many kinds of meats, fish, poultry, vegetables, and legumes, plus information on dairy products, eggs, and fruits. Even mentions beer! The information conveyed is clearly post-Roman in many respects, and the methods of preparation are much simpler than, say, Apicius.
Arbman, Holger. Die Gräber. Birka: Untersuchungen und Studien, vol. 1. Stockholm: Kungl. Vitterhets Historie och Antikvitets Akadamien, 1943.

The granddaddy of Viking archaeological write-ups. Appears in two books, one all descriptions of graves with their finds and the other all plates of finds grouped together by types. Plate 282 shows several finds of bread from cremation graves plus some from a woman's inhumantion. They look rather like well-risen cookies, and some have holes through the centers.
Arwidsson, Greta. "Haselnüsse und Kerne." Birka II:1, Systematische Analysen der Gräberfunde, ed. Greta Arwidsson, pp. 273-274. Stockholm: Almquist & Wiksell, 1986.

Information on nuts and grains from Birka.
Graham-Campbell, James. The Viking World. New York: Ticknor & Fields, 1980.

Hagen, Ann. A Handbook of Anglo-Saxon Food: Processing and Consumption. Pinner, Middlesex: Anglo-Saxon Books, 1992. ISBN 0-9516209-8-3.

Based on a great number of literary and archaeological sources, this book provides an excellent overview of food, nutrition and health, and the social backdrop in which food was consumed. Carefully footnoted.
..... A Second Handbook of Anglo-Saxon Food & Drink: Production & Distribution. Hockwold cum Wilton, Norfolk: Anglo-Saxon Books, 1995. ISBN 1-898281-12-2.

A consideration by type of the many foodstuffs used in Anglo-Saxon England and Wales. Again, based on a great many sources and carefully footnoted.
Hall, Richard. The Viking Dig: The Excavations at York. London: The Bodley Head, 1984.

Hamilton, J.R.C. Excavations at Jarlshof, Shetland. Ministry of Works Archaeological Reports 1. Edinburgh: HMSO, 1956.

Hjelmqvist, Hakon. "Botanische Analyse einiger Brote." Birka II:1, Systematische Analysen der Gräberfunde, ed. Greta Arwidsson, pp. 263-272. Stockholm: Almquist & Wiksell, 1986.

Information on the types and blends of grains found in breads at Birka.
Kenward, H.K., et al. "The Environment of Anglo-Scandinavian York." Viking Age York and the North, ed. R.A. Hall, pp. 58-70. Council for British Archaeology, Research Report 27. London: The Council for British Archaeology, 1978.

Mitchell, G.F. Archaeology & Environment in Early Dublin. Medieval Dublin Excavations 1962-81, Series C, Volume 1. Dublin: Royal Irish Academy and the National Museum of Ireland, 1987.

National Museum of Ireland. Viking and Medieval Dublin: Catalogue of Exhibition. National Museum Excavations, 1962-1973. Dublin: Ard-Mhúsaem na h-Éireann, 1973.

Radley, Jeffrey. "Economic Aspects of Anglo-Danish York." Medieval Archaeology, 15 (1971), pp. 37-57.

Roesdahl, Else, and David M. Wilson. From Viking to Crusader: The Scandinavians and Europe 800-1200. New York: Rizzoli, 1992.
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Hellora

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Date d'inscription : 17/01/2008

MessageSujet: Re: Aliments histo-compatibles   Jeu 6 Nov - 19:36

bonne traduction Wink
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Halfdan

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MessageSujet: Re: Aliments histo-compatibles   Sam 8 Nov - 17:10

on trouve aussi sur le site de hurtswick pas mal d'info!
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Thorolf

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Nombre de messages : 60
Age : 37
Localisation : Suresnes
Date d'inscription : 11/09/2008

MessageSujet: Re: Aliments histo-compatibles   Lun 10 Nov - 19:31

Merci bcp! Very Happy
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