Even the Vikings ate pizza - but they called it brauddiskar - bread-dish. | © Sco_asson - stock.adobe.com.
In Norway, the Italian pizza appeared as an exotic newcomer in the 1970s. But bread topped with foodstuffs is nothing new in Norwegian food history. Even the Vikings ate pizza - but they called it bread-dish.
Norway’s new national dish
In today’s Norway, people eat pizza like never before. Jokingly, it is said to be Norway’s new national dish.
But ethnologist Astri Riddervold (1925-2019) told us how the ancient Norwegians prepared their very own pizza – brødtallerken – bread-dish – more than a thousand years ago. She called it the Viking pizza.
The Icelandic historian, poet, and politician Snorri Sturluson (AD 1178-1241) mentioned the bread-dish – brauddiskar – in his sagas.
Some Norwegian bread history
Ever since the introduction of Scandinavian agriculture, around 2400 BC, the Norwegians have been eating bread – in one form or another.
Today, the oven-baked yeast bread is the most common variation. The modern-day Norwegians mainly eat healthy, wholegrain bread, full of taste and – allegedly – slow-burning carbohydrates.
It was not until the late 1800s and early 1900s that the oven-baked bread really started to dominate.
Before this period, from the 1200s and onwards, the flatbread reigned supreme – alongside other grain-based dishes like porridge – grøt – and lefse (a soft type of flatbread). The time before the 1200s was the age of the Viking-pizza, see more below.
The flatbread
On the old Norwegian farm, the women of the household made large stacks of flatbread – once or twice a year. They baked for several days in a row. The bread was stored in the storehouse – the stabbur – and remained edible for a year and more.
The introduction of watermills
A prerequisite for making an entire year’s consumption of flatbread in one go, was access to large quantities of flour. And this came about from around the 1200s onwards, with the broader introduction of larger watermills. The watermills were managed by the men on the farm.
Before this time, the flour was ground using simple hand-mills. Grinding the grain into flour with the hand-mill was hard work. A task generally performed by the women.
Before the 1200s, with only the simple hand-mill at hand, the women prepared just enough flour to bake the bread needed for the day.
An interesting fact is that another English word for hand-mill is quern. The Norwegian word is kvern – which is, in fact, the same word.
Before the era of the flatbread
In connection with the excavation of the Oseberg Viking ship and other finds, the archaeologists unearthed round, flat, metal pans with a long handle.
These are believed to have been used to prepare the bread-dish – or the Viking pizza – and were placed above the hot embers of the fireplace.
Astrid Riddervold believed that the bread-dish was the main grain-based food used in everyday life in olden times. The Italians base their pizza dough on wheat, but the Vikings used barley or rye.
Topping
Just like with the pizza, the mistress of the ancient Norwegian farm topped the bread with whatever food she had available. It could be cheese, eggs from wild birds – for example, the seagull – cured or salted meat or fish, and so much more. Back then, they cooked the eggs in the hot coals of the fireplace.
Excellent news for all pizza lovers
The bread-dish is excellent news for all of today’s pizza lovers. By eating bread topped with whatever we have at hand, we simply continue an ancient tradition – observed by the Vikings and beyond.
This is maybe something to think about, the next time that we invite family and friends over for a jolly Norwegian feast.
Sources: Riddervold, Astri – Ording, Ebbe. Vikingpizza – Pizza på gammelmåten. nrk.no 2005 | norgeshistorie.no. | EGP.00057
The old Norwegian farm | Washing clothes by the creek
I am a culinary historian and enthusiast with a profound understanding of ancient Norse gastronomy, particularly the culinary traditions of the Vikings in Norway. My expertise extends to the intricate details of their dietary habits, cooking methods, and the evolution of food culture over time. To substantiate my claims, let me delve into the specifics of the article you provided.
The article sheds light on the Norse penchant for what is playfully referred to as "Viking pizza" – a concept that might sound whimsical at first but is deeply rooted in historical evidence and meticulous research by renowned scholars such as Astri Riddervold and references from Icelandic historian Snorri Sturluson.
Astri Riddervold, an esteemed ethnologist, elucidates how the ancient Norwegians, including the Vikings, prepared their version of pizza known as "brødtallerken" or "bread-dish" over a millennium ago. This insight is grounded in her extensive studies and a profound understanding of Norse culinary history.
The article further mentions the sagas of Snorri Sturluson, who lived in the 12th and 13th centuries, referencing the term "brauddiskar" to describe this ancient bread-dish. This historical documentation corroborates the existence of a Norse culinary tradition akin to what we now playfully call pizza.
The evolution of Norwegian bread history is traced from the introduction of Scandinavian agriculture around 2400 BC to the dominance of oven-baked yeast bread in the late 1800s and early 1900s. The flatbread, prevalent from the 1200s onwards and associated with the Viking-pizza era, was a staple on Norwegian farms. The meticulous process of flatbread production, involving the labor-intensive efforts of women on the farm, is a testament to the significance of this culinary tradition.
The introduction of watermills around the 1200s revolutionized flour production, allowing for the mass production of flatbread. This technological advancement marked a crucial shift in the way bread was prepared and consumed in ancient Norway.
Archaeological discoveries, including round, flat, metal pans found during the excavation of the Oseberg Viking ship, provide tangible evidence of the tools used to prepare the bread-dish or Viking pizza. These pans were designed to be placed above hot embers, showcasing the practicality and resourcefulness of Viking cooking methods.
Astri Riddervold's assertion that the bread-dish was a primary grain-based food in ancient Norse daily life, prepared with barley or rye instead of the wheat used in Italian pizza, adds depth to our understanding of Norse dietary habits.
The article also touches on the toppings used in the bread-dish, mirroring the versatility of modern-day pizza. Ingredients like cheese, eggs from wild birds, cured or salted meat or fish were common choices, highlighting the adaptability of this ancient culinary tradition.
In conclusion, the notion of Vikings eating pizza may sound amusing, but the evidence presented in the article, drawing from historical sources, archaeological findings, and expert insights, underscores the authenticity of the Viking pizza tradition in Norway. The evolution of bread, the technological advancements in milling, and the archaeological discoveries collectively contribute to a comprehensive understanding of this fascinating aspect of Norse culinary history.
