Start of my summer of experimental archaeology in Lofoten
May 15, 2010
The first experiment of my Lofoten trials are mainly an exploration of cooking techniques and cooking strategies, at this stage I aim to look at how the cauldrons and kettles of the Viking Age were used. Were they specialised cooking equipment, or more generalised object? By cooking strategies I mean if there was a certain and preferred way in which the vessels and kitchen implements were used together. In medieval cooking, both written sources and imagery seem to indicate that different vessels were used for simmering and boiling, is the same interaction of pots and vessels probable in the Viking age cuisine?