Tag: Historical cuisine

A typical Maine lumberjack required a massive caloric intake, sometimes reaching 8,000 calories a day, to power through long, arduous workdays in the harsh north woods. The answer to how many meals a day did Maine lumberjacks eat goes beyond a simple number, revealing a history of hearty, strategically-timed sustenance.

Archaeological evidence and ancient texts confirm that grains like barley and wheat formed the foundation of the ancient Greek diet. So, did ancient Greeks eat carbs? The answer is a resounding yes, and their carbohydrate sources were integral to their civilization.

Archaeological evidence from cesspits and graves, combined with information from the Norse sagas, indicates that the Viking diet was far more varied and robust than typically portrayed. The diet was rich in meat, fish, dairy, and a surprisingly wide array of grains, vegetables, fruits, and foraged plants.

Archaeological evidence from sites like Hedeby and Jorvik reveals a diet far more complex than modern stereotypes, suggesting that dairy and grains were likely more common staples than meat for many Vikings. This sheds light on what was the Vikings' primary diet, which was deeply influenced by the harsh northern climate and seasonal availability. For most, a typical meal consisted of hearty stews, bread, and fermented dairy products, supplemented by meat and fish when possible.