Viking Nordic Food and Beverages bibliography

 Publications without a Worldcat entry can easily be found online at Amazon, Abebooks etc. Books in listed in Worldcat can be accessed via Inter Library Loans, ask your local library.

Books and Articles:

(Anon) Koge bog: indeholdendis et hundrede fornødene stycker. Wormianum: Aarhuus, 1966 (2nd edition, 2009).
https://www.worldcat.org/title/koge-bog-indeholdendis-et-hundrede-forndene-stycker/oclc/6059271

(Anon) Oeconomia nova paa Danske med andre hosføyede Tractater. Based on earlier publications by Caspar Jugel, Girolamo Ruscelli, Alessio, Valentin Boltz, Hans Rasmussen Bloch, Poul Iversen Colding, and Anna Wecker.
https://www.worldcat.org/title/1167158510

(Anon) Een lijten kockebook, hwarvthinnan beskrijfwes, huruledes man allahanda spijs wäl koka och tilrätta kan. Nyttigh för them som gärna... Meurer, 1650.
(Swedens first true cookbook)
https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/rump_1ti.htm
https://www.digitale-sammlungen.de/en/view/bsb11217757?q=%28Oeconomia+oder+Hausbuch%29&page=,1
https://www.digitale-sammlungen.de/en/view/bsb11217759?q=(Oeconomia%20oder%20Hausbuch)
https://www.worldcat.org/title/1038636248?oclcNum=1038636248

Behre, Karl-Ernst (1999) ‘The history of beer additives in Europe - a review.’ Vegetation History and Archaeobotany. Springer-Verlag 8:35-48
https://www.academia.edu/17566335/The_history_of_beer_additives_in_Europe_-_a_review

Berriedale-Johnson, Michelle. The British Museum Cookbook: 4,000 years of international cuisine. British Museum Publications, 1987.
https://www.worldcat.org/title/25678417

Boethius, Adam. Something rotten in Scandinavia: The world's earliest evidence of fermentation.
February 2016 Journal of Archaeological Science 66:169-180 DOI: 10.1016/j.jas.2016.01.008
https://www.researchgate.net/publication/293329690_Something_rotten_in_Scandinavia_The_world%27s_earliest_evidence_of_fermentation

Brooks, Craig. Eat like a Viking!: A guide to Anglo Saxon & Viking age food & drink, 2019.
Brooks, Craig. Eat like a Viking! Volume 2: A guide to Anglo Saxon & Viking age food & drink, 2021.

Dacey, James. Food Security Lessons from the Vikings. Eos Transactions American Geophysical Union 102, June 2021 (Scandinavian societies of the first millennium adapted their farming practices to volcano-driven climate changes).
https://www.researchgate.net/publication/352863858_Food_Security_Lessons_from_the_Vikings

Fredrikson, Karin and J. Audrey Ellison, trans. The Great Scandinavian Cookbook. An Encyclopedia of Domestic Cookery. London: George Allen and Unwin, 1966, 1968.

Garshol, Lars Marius. Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. Brewers Publications, 2020.
See also website at https://www.garshol.priv.no/blog/

Grewe, Rudolf (ed.) Hieatt, Constance B (transl.) Libellus de arte coquinaria: An Early Northern Cookery Book (version of the Harpestreng cookbooks). Volume 222, Medieval and Renaissance Texts and Studies. Publisher: ACMRS Press, 2001.
https://www.worldcat.org/title/464477110?oclcNum=464477110

Hagen, Ann. Anglo-Saxon Food and Drink: Production, Processing, Distribution and Consumption, 2006.
Hagen, Ann. A Second Handbook of Anglo-Saxon Food and Drink, 1995.
Hagen, Ann. Anglo-Saxon Food and Drink. Anglo-Saxon Books, 2010.

Helle, Knut (ed.) The Cambridge History of Scandinavia. Vol. 1: Prehistory to 1520. Cambridge:
Cambridge University Press, 2003.
https://www.worldcat.org/title/1126446695

Hofsten, Nils von. Pors och andra humleersättningar och ölkryddor i äldre tider (Summary) Bog myrtle '(Myrica gale)' and other substitutes for hops in former times. Acta Academiae Regiae Gustavi Adolphi, 36. Uppsala: A.-B. Lundequist i distr. Kbh.: Ejnar Munksgaard, 1960.
https://www.worldcat.org/title/13874895

Karg, Sabine. Archaeobotanical and written records dated to the medieval period and early modern times. In: Bakels C. et al. (eds.) Van Planten en Slakken – of Plants and Snails. Festschrift for Wim Kuijper. Sidestone Press, Leiden 2010, 115-125.
https://www.academia.edu/18142386/Karg_S_Food_from_gardens_in_Northern_Europe_Archaeobotanical_and_written_records_dated_to_the_medieval_period_and_early_modern_times_In_Bakels_C_et_al_eds_Van_Planten_en_Slakken_of_Plants_and_Snails_Festschrift_for_Wim_Kuijper_Sidestone_Press_Leiden_2010_115_125

Karg, Sabine. Viking Age garden plants from southern Scandinavia – diversity, taphonomy and cultural aspects, 2012, Danish Journal of Archaeology.
https://www.academia.edu/18260772/Viking_Age_garden_plants_from_southern_Scandinavia_diversity_taphonomy_and_cultural_aspects

Karg, Sabine (et. al.). A culinary journey through time : a cookery book with recipes from the stone age to the middle ages. Communicating Culture ; Museum für Urgeschichte(n), Brøndby Strand, Zug, 2011.
https://www.worldcat.org/title/798611150

Karg, Sabine (ed.) Medieval Food Traditions in Northern Europe. Copenhagen: National Museum of Denmark, 2007.
https://www.gbv.de/dms/ub-kiel/544166035.pdf (Table of Contents only)
https://www.worldcat.org/title/229975164

Krasna-Korycińska, Małgorzata and Monika Matykiewicz, Rafał. Wójcik, Anna Lipiec. Viking and Slavic Cuisine. Recipes Included. Szczecin: Triglav, 2011.
http://cathyshistoricfood.blogspot.com/2012/05/viking-and-slavic-cuisine-recipes.html (review)
https://www.worldcat.org/title/827731917?oclcNum=827731917

Laitinen, Mika. Viking Age Brew: The Craft of Brewing Sahti Farmhouse Ale, 2019.
See also website at https://www.brewingnordic.com

Larsen, Henning, ed. An Old Icelandic Medical Miscellany: Ms. Royal Irish Academy 23 D 43, with Supplement from Ms. Trinity College (Dublin) L-2-27. Royal Irish Academy. Oslo: Det Norske Videnskaps-Akademi i Oslo, 1931. [Codex D of the Harpestreng cookbooks]
https://www.worldcat.org/title/old-icelandic-medical-miscellany-ms-royal-irish-academy-23-d-43-with-supplement-from-ms-trinity-college-dublin-l-2-27-ed-by-henning-larsen/oclc/2341048

Magnus, Olaus. A Description of the Northern Peoples 1555. English. (Translated from: Olaus Magnus. Historia de Gentibus Septentrionalibus. 1555. Latin). Hakluyt Society, 1998.
https://www.worldcat.org/title/759160007 (Vol. 1)
https://www.worldcat.org/title/759159980 (Vol. 2)
https://www.worldcat.org/title/759160003 (Vol. 3)

Mette, Marie, et.al. Fragments of meals in eastern Denmark from the Viking Age to the Renaissance: New evidence from organic remains in latrines. Journal of Archaeological Science: Reports, Volume 31, June 2020, 102361
https://www.sciencedirect.com/science/article/pii/S2352409X20301528

Moe, Dagfinn, and Klaus Dieter Oeggl. Palynological evidence of mead: a prehistoric drink dating back to the 3rd millennium BC. Vegetation History and Archaeobotany 23(5):515-526, September 2013.
https://www.researchgate.net/publication/272591505_Palynological_evidence_of_mead_a_prehistoric_drink_dating_back_to_the_3rd_millennium_BC

Myrdal, Janken (ed.), Mats Morell (ed.). The Agrarian History of Sweden: From 4000 BC to AD 2000.  ‎ Lund: Nordic Academic Press, 2011.
https://www.worldcat.org/title/796384543

Nordland, Odd. Brewing and beer traditions in Norway: The social anthropological background of the brewing industry. Oslo: Universitetsforlaget, 1969.
https://www.worldcat.org/title/82796

Notaker, Henry. Food Culture In Scandinavia. Food Culture around the World. Ken Albala, Series Editor. Westport, Connecticut • London: Greenwood Press, 2009.
https://vdoc.pub/download/food-culture-in-scandinavia-food-culture-around-the-world-6kead7eegub0
Also see website at http://www.notaker.com/old_onli.htm

Pollington, Stephen. The Mead-Hall. Feasting in Anglo-Saxon England. Hockwold cum Wilton, Norfolk, England: Anglo-Saxon Books, 2003.
https://www.worldcat.org/title/5902839184

Rögnvaldardóttir, Nanna. "Gone and Forgotten: Hook steaks, trash bag,s and other vanished Icelandic offal dishes" in Offal: Rejected and Reclaimed Food: Proceedings of the Oxford Symposium on Food and Cookery 2016. Mark McWilliams (ed.) Prospect Books, 2017.
https://www.worldcat.org/title/1028777911

Rögnvaldardóttir, Nanna. Icelandic Food and Cookery. Hippocrene Books, 2001.
See also website at https://nannarognvaldar.com/a-little-food-history/

Rosenberg, Judith Pierce. A Swedish Kitchen. Recipes and Reminiscences. New York: Hippocrene,
2004.

Savelli, Mary. Tastes of Anglo-Saxon England. Anglo-Saxon Books, 2002.

Scott, Astrid Karlsen. Authentic Norwegian Cooking: Traditional Scandinavian Cooking Made Easy. Olympia, WA: Nordic Adventures, 2002.

Serra, Daniel and Hanna Tunberg. An Early Meal: a Viking Age Cookbook and Culinary Odyssey. ChronoCopia Publishing, 2013.

Sparman, Andreas. Sundhetzens speghel uthi hwilken man beskodhar sundhetzens nature. Ignatium Meurer, Stockholm, 1642. (Sweden's first recipe book)
https://mdz-nbn-resolving.de/details:bsb10474790 (fascimile, 1686 edition)
https://www.worldcat.org/title/14306611?oclcNum=14306611

Sturluson, Snorri. Heimskringla; Or, The Chronicle of the Kings of Norway by Snorri Sturluson.
https://www.gutenberg.org/ebooks/598

Vedeler, Marianne. Fra kokebøker til matrester i middelalderbyen (Cookbooks and food remains in the medieval towns of Norway). In: Primitive Tider 2017, 19 årg.
https://www.academia.edu/36018163/Fra_kokeb%C3%B8ker_til_matrester_i_middelalderbyen_Cookbooks_and_food_remains_in_the_medieval_towns_of_Norway_In_Primitive_Tider_2017_19_%C3%A5rg

Verberg, Susan. From Herbal to Hopped Beer: the Displacement of Regional Herbal Beer Traditions by Commercial Export Brewing in Medieval Europe. Brewery History Society. Brewery History 183, 2020.
https://www.researchgate.net/publication/346930430_FROM_HERBAL_TO_HOPPED_BEER_THE_DISPLACEMENT_OF_REGIONAL_HERBAL_BEER_TRADITIONS_BY_COMMERCIAL_EXPORT_BREWING_IN_MEDIEVAL_EUROPE
See also website at https://medievalmeadandbeer.wordpress.com/

Verberg, Susan. Scandinavian Yeast Rings: the Curious Case of the Twisted Torus. Brewery History Society. Brewery History 178, 2019.
https://www.researchgate.net/publication/335830187_Scandinavian_Yeast_Rings_The_curious_case_of_the_Twisted_Torus_Brewery_History_Journal_178_2019

Wahlund, Erik. En Gammal Svensk Kokbok från år 1650, Bokförlaget Fabel: 1962 (reprinted 1990).
https://www.worldcat.org/title/29065271

Weckerin (Wecker), Anna. En artig oc meget nyttelig Kogebog (A Good and Very Useful Cookbook). Peter Hase, Kiobenhassn (Copenhagen), 1648. Reprinted in part from German Anna Weckerin’s New kostlich und Nutzliches Kochbuch (1620) as well as in part from the Danish 1616 Koge Bog (for more info, see Holloway, 2011).
https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/1598aw4w.htm
https://www.worldcat.org/title/1313310636

Wilson, C. Anne. Food And Drink In Britain: From the Stone Age to the 19th Century. ‎Academy Chicago Publishers, 2005.

Wood, Jacqui. Prehistoric Cooking. Stroud, Tempus, 2001.

Wood, Jacqui. Tasting the Past: Recipes from the Stone Age to the Present. History Press.

Zori, Davide and Jesse Byock, Egill Erlendsson, Thomas Wake. Feasting in Viking Age Iceland: Sustaining a Chiefly Political Economy in a Marginal Environment. Antiquity 87:150-167, 2013.
https://www.academia.edu/2067942/Feasting_in_Viking_Age_Iceland_Sustaining_a_Chiefly_Political_Economy_in_a_Marginal_Environment_2013_Antiquity_87_150_167


ONLINE resources

(anon) Koge Bog: Indeholdendis et hundrede fornødene stycker etc. Kiøbenhaffn (Copenhagen): Aff Salomone Sartorio, 1616 (First printed Nordic cookbook).
http://www.notaker.com/onlitxts/kogebog.htm (transcription)
http://www.forest.gen.nz/Medieval/articles/cooking/1616.html (transcription and translation)
http://www.kb.dk/permalink/2006/manus/695/ (fascimile; scan of the 1625 edition)

The Archaeology Data Service of the UK. A selected bibliography of publications by the ADS, or directly concerning the ADS and its projects.
https://archaeologydataservice.ac.uk/about/aBibliographyOfTheADS.xhtml

Brewing Classical Styles: Meadowsweet in Archaeology.
https://brewingclassical.wordpress.com/2017/10/30/meadowsweet-in-archaeology/

Byock, Jesse L. UCLA Scandinavian Section.
http://www.viking.ucla.edu/publications/index.html
http://www.viking.ucla.edu/publications/books/byock_booklist_links.pdf

Cornell, Martyn. How to brew like a medieval knight (also found as “How to Brew Like an Anglo-Norman Knight”).
https://zythophile.co.uk/2021/04/29/how-to-brew-like-a-medieval-knight/

Dineley, Merryn. Ancient Malt and Ale.
http://merryn.dineley.com/

EXARC Youtube Channel: https://www.youtube.com/c/ExarcNetofficial/featured
How to Brew Beer with Mashing-in Techniques (Merryn & Graham Dineley)
https://www.youtube.com/watch?v=rKHB47Hhu_E&t=47s
Brewing Viking Stone Beer (Susan Verberg)
https://www.youtube.com/watch?v=MdanIMyZdhQ&ab_channel=EXARC
Washed Comb Mead (Susan Verberg)
https://www.youtube.com/watch?v=FfQTQvlLfts&t=11s

Fotevikensmuseum: Viking food.
https://www.fotevikensmuseum.se/d/en/vikingar/hur/mat/recept

Garshol, Lars Marius. Mead: a Norwegian tradition?
https://www.garshol.priv.no/blog/387.html

Gloning, Thomas. Institut für Germanistik. The Harpenstreng (Harpenstraeng) Codices.
Mittelniederdeutsches Kochbuch (15th century) - Recipes 56 to 71 belong to the Harpestraeng cookbook.
http://www.uni-giessen.de/gloning/tx/mndk.htm
The socalled Harpestreng cookbook (13th century), Codex K.
http://www.uni-giessen.de/gloning/tx/harp-kkr.htm
https://www.uni-giessen.de/fbz/fb05/germanistik/absprache/sprachverwendung/gloning/tx/harp-kkr.htm
http://tinyurl.com/yftues3 (facsimile)
The socalled Harpestreng cookbook (13th century), Codex Q.
http://www.notaker.com/onlitxts/molbech.htm

Hurstwic: Daily living - Food and Diet.
http://www.hurstwic.org/history/articles/daily_living/text/food_and_diet.htm

Kornolfestival 2020, streamed live via Youtube.
https://youtu.be/eTDX6fds7EU Part 1
https://youtu.be/LNIbYj_J2QI Part 2

Medieval Cookery - eTexts
http://www.medievalcookery.com/etexts.html?Germany
http://www.medievalcookery.com/etexts.html?England

Newbury, Jennifer A. Medieval and Anglo Saxon Recipes. All from The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.
http://www.cs.cmu.edu/~mjw/recipes/ethnic/historical/med-anglosaxon-coll.html

National Museum of Denmark: Viking Age Food.
https://en.natmus.dk/historical-knowledge/denmark/prehistoric-period-until-1050-ad/the-viking-age/food/

Nordic Food Lab.
https://nordicfoodlab.org/

Notaker, Henry. Old Cookbooks and Food History.
http://www.notaker.com/old_onli.htm

Regia Anglorum - reenacting group from Europe.
https://www.regia.org/research/life/food.htm

Saga Database: Welcome to the Icelandic Saga Database.
https://www.sagadb.org/

Science Norway: What did the Vikings really eat.
https://sciencenorway.no/archaeology-food-viking-age/what-did-the-vikings-really-eat/1706735

Scott, Russell. Viking Food. BBC (archived page).
https://www.bbc.co.uk/history/ancient/vikings/food_01.shtml

Verberg, Susan. Medieval Mead and Beer: Blaand – Seeing Whey in a New Old Way.
https://medievalmeadandbeer.wordpress.com/2019/05/29/blaand-seeing-whey-in-a-new-old-way/
Iron Age stone brewing demonstration.
https://medievalmeadandbeer.wordpress.com/2019/06/16/iron-age-stone-brewing-demonstration/

Viking Society Web Publications. Free publications from 1893 to recent.
http://vsnrweb-publications.org.uk/

Ward, Christine. Viking Answer Lady.
http://www.vikinganswerlady.com/food.htm

York Archaeology
https://www.yorkarchaeology.co.uk/publications


SCA sources:

Holloway, Jhoanna (SCA). Medieval and Renaissance Cookery, Cookbooks, and Foods from Scandinavia.
https://www.cynnabar.org/files/Citadel2016-Fall.pdf

Priest-Dorman, Carolyn (SCA). Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs.
https://www.cs.vassar.edu/~capriest/vikfood.html

Reynolds, Caleb (SCA). What the Norse Greenlanders ate.
http://calebreynolds.blogspot.com/2017/04/what-norse-greenlanders-ate.html

Stefan's Florilegium - an online depository of SCA resources: an Icelandic Feast.
http://www.florilegium.org/files/FEAST-REVIEWS/Icelandic-Fst-art.html