Sunday, October 2, 2022

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).

(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.

(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),1

Behre, Karl-Ernst (1999) ‘The history of beer additives in Europe - a review.’ Vegetation History and Archaeobotany. Springer-Verlag 8:35-48

Berriedale-Johnson, Michelle. The British Museum Cookbook: 4,000 years of international cuisine. British Museum Publications, 1987.

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

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).

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

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.

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.

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.

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.

Karg, Sabine. Viking Age garden plants from southern Scandinavia – diversity, taphonomy and cultural aspects, 2012, Danish Journal of Archaeology.

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.

Karg, Sabine (ed.) Medieval Food Traditions in Northern Europe. Copenhagen: National Museum of Denmark, 2007. (Table of Contents only)

Krasna-Korycińska, Małgorzata and Monika Matykiewicz, Rafał. Wójcik, Anna Lipiec. Viking and Slavic Cuisine. Recipes Included. Szczecin: Triglav, 2011. (review)

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

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]

Magnus, Olaus. A Description of the Northern Peoples 1555. English. (Translated from: Olaus Magnus. Historia de Gentibus Septentrionalibus. 1555. Latin). Hakluyt Society, 1998. (Vol. 1) (Vol. 2) (Vol. 3)

Mette, Marie, 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

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.

Myrdal, Janken (ed.), Mats Morell (ed.). The Agrarian History of Sweden: From 4000 BC to AD 2000.  ‎ Lund: Nordic Academic Press, 2011.

Nordland, Odd. Brewing and beer traditions in Norway: The social anthropological background of the brewing industry. Oslo: Universitetsforlaget, 1969.

Notaker, Henry. Food Culture In Scandinavia. Food Culture around the World. Ken Albala, Series Editor. Westport, Connecticut • London: Greenwood Press, 2009.
Also see website at

Pollington, Stephen. The Mead-Hall. Feasting in Anglo-Saxon England. Hockwold cum Wilton, Norfolk, England: Anglo-Saxon Books, 2003.

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.

Rögnvaldardóttir, Nanna. Icelandic Food and Cookery. Hippocrene Books, 2001.
See also website at

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

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) (fascimile, 1686 edition)

Sturluson, Snorri. Heimskringla; Or, The Chronicle of the Kings of Norway by Snorri Sturluson.

Vedeler, Marianne. Fra kokebøker til matrester i middelalderbyen (Cookbooks and food remains in the medieval towns of Norway). In: Primitive Tider 2017, 19 årg.

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.
See also website at

Verberg, Susan. Scandinavian Yeast Rings: the Curious Case of the Twisted Torus. Brewery History Society. Brewery History 178, 2019.

Wahlund, Erik. En Gammal Svensk Kokbok från år 1650, Bokförlaget Fabel: 1962 (reprinted 1990).

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).

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.

ONLINE resources

(anon) Koge Bog: Indeholdendis et hundrede fornødene stycker etc. Kiøbenhaffn (Copenhagen): Aff Salomone Sartorio, 1616 (First printed Nordic cookbook). (transcription) (transcription and translation) (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.

Brewing Classical Styles: Meadowsweet in Archaeology.

Byock, Jesse L. UCLA Scandinavian Section.

Cornell, Martyn. How to brew like a medieval knight (also found as “How to Brew Like an Anglo-Norman Knight”).

Dineley, Merryn. Ancient Malt and Ale.

EXARC Youtube Channel:
How to Brew Beer with Mashing-in Techniques (Merryn & Graham Dineley)
Brewing Viking Stone Beer (Susan Verberg)
Washed Comb Mead (Susan Verberg)

Fotevikensmuseum: Viking food.

Garshol, Lars Marius. Mead: a Norwegian tradition?

Gloning, Thomas. Institut für Germanistik. The Harpenstreng (Harpenstraeng) Codices.
Mittelniederdeutsches Kochbuch (15th century) - Recipes 56 to 71 belong to the Harpestraeng cookbook.
The socalled Harpestreng cookbook (13th century), Codex K. (facsimile)
The socalled Harpestreng cookbook (13th century), Codex Q.

Hurstwic: Daily living - Food and Diet.

Kornolfestival 2020, streamed live via Youtube. Part 1 Part 2

Medieval Cookery - eTexts

Newbury, Jennifer A. Medieval and Anglo Saxon Recipes. All from The British Museum Cookbook by Michelle Berriedale-Johnson, 1987, British Museum Publications.

National Museum of Denmark: Viking Age Food.

Nordic Food Lab.

Notaker, Henry. Old Cookbooks and Food History.

Regia Anglorum - reenacting group from Europe.

Saga Database: Welcome to the Icelandic Saga Database.

Science Norway: What did the Vikings really eat.

Scott, Russell. Viking Food. BBC (archived page).

Verberg, Susan. Medieval Mead and Beer: Blaand – Seeing Whey in a New Old Way.
Iron Age stone brewing demonstration.

Viking Society Web Publications. Free publications from 1893 to recent.

Ward, Christine. Viking Answer Lady.

York Archaeology

SCA sources:

Holloway, Jhoanna (SCA). Medieval and Renaissance Cookery, Cookbooks, and Foods from Scandinavia.

Priest-Dorman, Carolyn (SCA). Archaeological Finds of Ninth- and Tenth-Century Viking Foodstuffs.

Reynolds, Caleb (SCA). What the Norse Greenlanders ate.

Stefan's Florilegium - an online depository of SCA resources: an Icelandic Feast.

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