Ashby, Steve orcid.org/0000-0003-1420-2108 and Evans Tang, Harriet J (2021) Of pots and porridge:food, cooking, and serving in Old Norse sources. Viking and Medieval Scandinavia. ISSN 1782-7183
Abstract
This article explores the ways in which medieval Icelanders imagined the food and culinary practices of their Viking-Age ancestors. Through a critical synthesis of vocabulary and narrative in sagas, poetry and law texts, it becomes possible to move beyond isolated references to food and culinary practice, and to begin to consider attitudes to particular foods and technologies. The survey identifies some apparent constants in culinary memory – boiling, the use of kettles – as well as contrasting cooking and eating practices in elite and non-elite circles, and in foreign and domestic settings. The textual evidence thus usefully augments and nuances what can be gleaned from the material remains of culinary practice in Viking and medieval Iceland.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | This is an author-produced version of the published paper. Uploaded in accordance with the publisher’s self-archiving policy. Further copying may not be permitted; contact the publisher for details |
Keywords: | food, cooking, sagas, eddic poetry, skaldic poetry, þættir, cooking pots |
Dates: |
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Institution: | The University of York |
Academic Units: | The University of York > Faculty of Arts and Humanities (York) > Archaeology (York) |
Funding Information: | Funder Grant number AHRC AH/M008568/1 |
Depositing User: | Pure (York) |
Date Deposited: | 25 May 2021 13:40 |
Last Modified: | 13 Mar 2025 05:27 |
Status: | Published |
Refereed: | Yes |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:174541 |
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