SC - Re: sca-cooks V1 #2924

[Decker, Terry D.]

I'd be a little hesitant to take this at face value.  Rye was a far more
common grain than barley or wheat and the accounts I have of Scandinavian
baking practices tend to support rye as being the common loaf.

While I don't discount a loaf of bread from pea flour and pine bark, I would
judge it to be famine rations or possibly horse bread, rather than a normal
loaf for human consumption.

Hopping beer presumably started around the 12th or 13th Centuries, somewhat
after the Viking period.

Does the book provide a bibliography of sources, against which their
conclusions can be checked?

Bear

<clipped>
> 
> So, now we can all go make a roasted duck (or seagull?) and 
> some Barley 
> bread with dried peas and have ourselves a real Viking feast 
> tonight!  :)  Or if you are in a colder region you could boil 
> a hunk of 
> meat with some garlic, onions, salt and cumin for a nice 
> Viking-style stew.
> 
> -Laurene