Fælles for beboerne i de sidste to uger er, at flere af dem har beskæftiget sig med kulturhistoriske madlavning. Bl.a. kan det fortælles, at der i genne uge bor en kogebogsforfatter i huset, hvilket jeg tror de andre deltagere bestemt sætter pris på. Bogen er en kogebog for moderne vikinger, og kan bestemt anbefales til dem, som er glad for udeliv, bålmad og kulturhistorie med en praktisk vinkel. Ønsker man at anskaffe bogen kan den købes via museets webshop, og selvfølgelig også i museumsbutikken i Bork.
I forbindelse med levendegørelse og formidling på Bork Vikingehavnen har madlavning og datidens råvarer en stor plads. Via smagsoplevelser kan man give gæsterne en anderledes oplevelse, og via sanserne skabe en kobling mellem datidens vikinger og moderne mennesker. Museet har haft fokus på madlavningen igennem projektet "Til Højbords i Vikingetiden", hvor man via datidens råvarer har skabt en kulinarisk rejse til den vestjyske vikingetid. En højbordsaften består af 5-6 forskellige retter mad, godt at drikke, samt foredrag, sang og musik, samt forskellige slags underholdning mellem retterne. Maden bliver serveret i langhuset, hvor ildens varme, kerternes skær, og skindene på bænkene gør aftenen til en anderledes oplevelse. Et restaurant besøg i en kulturhistorisk ramme, hvor både mad, underholdning og drikke giver viden om datiden.
I forbindelse med forsøget i huset sørger beboerne for, at maden er velnærende og velsmagende, og at der bliver brugt råvarer, som man har arkæologisk belæg for. Mange af vikingetidens handelspladser og byer har haft spændende udgravninger, hvor undersøgelser fra bl.a. latriner og køkkenmøddinger har givet stor viden omkring datidens råvarer. Ved udgravninger i bl.a. Hedeby blev der fundet store mængder fiskeknogler, hvoraf 38,6 % af fiskebenene stammede fra arten sild. Da området ved Bork ligger ved både å, fjord og tæt ved havet, har datidens befolkning således også haft stor mulighed for at anvende fiskeri, som madkilde til datidens måltider. Da Jannie og beboerne ikke har mulighed for jagt, landbrug og fiskeri er der lavet aftaler med den lokale brugs om udlevering af varer. Ligeledes har Jannie medbragt et godt sortiment af kødvarer, som danner basis for den del af retterne der serveres i huset. I de kommende indlæg her på bloggen vil vi lægge et par opskrifter fra de seneste to ugers madlavning i forsøgshuset. Disse er venligst udlånt af vores tilrejsende viking.The house has in the past 2 weeks been occupied by both local and Scandinavian residents. One of the residents have traveled the long way from northern Norway and arrived by plane in Billund. To travel is to live as the beloved Hans Christian Andersen wrote. Our Norwegian friend was very excited about the project and we've been incredibly happy that she has traveled the long road to live in the Viking Age in Bork Viking Habour.Common to all residents in the last two weeks is that several of them have worked with historical cooking. On of the people in this week have actually made a cookbook which I´m sure the participants appreciate. The book is a cookbook for the modern Viking and is certainly recommended for those who are fond of outdoor life and cooking with a practical and historical angle. If you wish to purchase the book it can be purchased through the museum webshop and of course also in the museum shop in Bork. For the living history part of Bork Viking Harbour we have been using cooking to communikate with the museum guests. Via flavors it is possible to give the guests a different experience. Through the senses it is possible to creating a link between ancient Vikings and modern humans. The museum is focused on the use of cooking through the project " in the high seat" which involves using contemporary materials to created a culinary trip to the West Jutland Viking. An evning of "high seat" consists of 5-6 different dishes of food, good drink, and song and music. The food is served in the chieftains longhouse, where the fire and the skins on the benches makes the evening for a different experience. A restaurant visit to a cultural framework where both food, entertainment and drink provides knowledge about that Vikings. For the projects in the house the residents makes food that is nutritious and tasty and they use the raw materials that we have archaeological evidence for. Many of the Viking Age trading places and towns have had interesting excavations and studies from latrines and kitchen middens which have provided extensive knowledge about contemporary ingredients. During excavations in Haithabu there were findings of large quantities of fish bones, of which 38.6% of fish bones originated from the species of herring. As the area by Bork located at both river, fjords and sea the contemporary population also had great opportunity to use fish as food a source. Jannie and the residents do not have the option of hunting, farming and fishing and have therefore made agreements with the local utility for delivery of goods. Jannie also brought a good assortment of meats. In the next post here on the blog we will post a few recipes from the past two weeks cooking in the house. These are courtesy of our visiting Vikings.
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