Introduction: A New History of Medieval Scandinavia

Chapters in this book

1. Frontmatter 1
2. Table of Contents 5
3. Spelling, Dates, and Other Conventions 7
4. List of Common Abbreviations 9
5. Introduction: A New History of Medieval Scandinavia 11
6. Part I Food Production: Natural and Supernatural Strategies
7. 1. Magic, Miracles, and Rituals to Fight Famine in Old Norse Literature 29
8. 2. Divine Intervention in the Preparation of Food and Drink in Old Norse Culture 53
9. 3. The Rise and Extent of Commercial Stockfish Production and Trade in Medieval North-Norwegian Coastal Society 75
10. Part II Food Trade, Distribution, and Commercial Activities
11. 4. Food and Exclusion: Beer, Chicken, and Social Mobility in the Saga World 97
12. 5. What Did the Norwegians Drink? 117
13. 6. Stockfish Distribution: Getting Stockfish to the Consumer 131
14. 7. The Theft of Food in Thirteenth- Century Norway and Iceland 145
15. Part III Food Spaces, Consumption, and Feasting
16. 8. The Semiotics of Hanging Around in the Kitchen in Late Sagas and Rímur 165
17. 9. Consumption and Intoxication in an Old Norse Legendary Saga 191
18. 10. Conflicts Regarding Hospitality in Old Norse Sources 207
19. 11. The Practice of Feasting in Medieval Iceland 223
20. Index of names and texts 241
21. Index of places 249