The Vikings had bowls and plates very similar to modern day, but made most often from wood rather than pottery. They ate with a sharp pointed knife, which served as both a knife and a fork. The fork is a leter development. Spoons were made from wood, horn or animal bone. They were often carved with patterns of interlaced knotwork and the heads of fabulous beasts. Drink was taken in horns, similarly decorated and sometimes with metal tips and rims.

Early Danes were farmers before they were Viking adventurers. Diet consisted of various grains including rye, barley and wheat. A common dinner might have consisted of a stew of boiled lamb, turnips, beans, peas and carrots. Bread was an important part of the Viking diet. Meat in the Viking diet was largely venison or pork.

In addition, the Vikings consumed a variety of seafood (herring, cod, shellfish).

Meat and fish were often smoked or rubbed with salt for preservation. Fruit can be dried; grains are made into bread or ale. Dairy produce such as milk is made into cheese. Cooking meat will make it last a little longer, making sausages will make it last longer still.

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