48 – Dark Age Diets Combo Episode

This is a combination episode focusing upon the food and drinks that the Anglo Saxons enjoyed.

  12 comments for “48 – Dark Age Diets Combo Episode

  1. Kelly
    September 5, 2012 at 2:05 pm

    I wonder if there were cases of brewery branches (wort sticks, maybe?) being stolen and what the subsequent weregild would be.

    • September 5, 2012 at 10:38 pm

      That’s an excellent question! I’ll have to look into that and see if I can find an answer.

  2. Cory
    March 15, 2013 at 3:50 am

    Had they found out about sugar cane’s yet to add to there drinks

    • March 15, 2013 at 8:37 am

      Sugar cane was only cultivated in Asia at this point in history.

      • Cory
        March 18, 2013 at 7:28 am


  3. Cory
    March 15, 2013 at 3:55 am

    Would they use any type’s of wood for there stiring stick’s or just any old stick

    • March 15, 2013 at 8:38 am

      I’m honestly not sure. Nothing came up during my research regarding specific woods used.

  4. Joshua
    April 4, 2013 at 5:02 pm

    Great episode. Mead is actually fairly sanitary since the honey is a natural antibacterial and it is often added to water that has been boiled. These qualities would have, of course, been unknown to the Anglo-Saxons.

  5. tom
    June 4, 2013 at 8:47 am

    hey jamie,
    When you were talking about how dry the english wine was, I was wondering if you had a source or if it was an inference? the reason i ask is that i know that in previous times, there was very little understanding of fermentation and the roll that temperature had on it. Often in cold climates, the winter would set in before fermentation had completed, and thus the wines stayed semi sweet until spring when the wines would begin to ferment again. If wine was more a fall seasonal beverage it may well have been kinda sweet by our standards.

    We make wine here in the willamette. you should come on by.

    • June 4, 2013 at 9:06 am

      Hi Tom, Ann Hagen did a lot of work on this one looking at the grapes, temp, and commentary where she could find it and came to the conclusion that it would have been (as I recall) thin and dry.

      I sometimes go wine tasting out in the valley. Which winery are you associated with?

  6. Charlotte
    February 27, 2016 at 9:33 am

    Hi! I just started listening, and I figure I’ll become a member when I’m closer to catching up.

    Just a mention about cholera…
    Cholera didn’t appear in Europe until the 19th century. It probably existed in India before that, but didn’t spread in the mass outbreaks across the rest of the world until this later period.
    You can read about it in a variety of places, but you’ll probably prefer a .edu link over wikipedia: http://ocp.hul.harvard.edu/contagion/cholera.html

    Certainly, there were other pathogens that must have existed in water. I’d suspect Giardia and Cryptosporidium, though I’m not familiar with the history of those.

    If you do a podcast on alcohol later on, I’d recommend the book Ale, Beer, and Brewsters in England: Women’s Work in a Changing World: http://www.amazon.com/Ale-Beer-Brewsters-England-Changing/dp/0195126505

    I’m also curious about some of the alcohol content information that you mention. Later, during the middle ages, a good deal of the ale that was drunk was “small ale” or “short ale” which had a much lower alcohol content.

    I’m really enjoying the podcast. My first degree is in history, I’m a medieval enthusiast, and my second trip through undergrad is pre-med, so I end up tying together the history and biology.


  7. October 15, 2016 at 11:16 pm

    Great episode (though I can say that about every episode)! Something to keep in mind though…you kept alluding to unsanitary practices in the making of beer/mead such as leaving the barrel open to the air. I remember you specifically said “gross” to that. The reason alcoholic beverages were so much healthier to drink than water was that there is no known pathogen able to survive the brewing process. The reason modern brewers are so careful about sanitizing their equipment is that the bacteria or wild yeasts that enter the system can alter the taste of the product

    And also, as the previous commenter had mentioned, it is likely that there was a much lower alcohol content in beers and wines then that there is now. Grapes were not nearly as sweet as they are now, so less sugar content, so less food for the yeast. The alcohol content would therefore be lower.

    The “small beer” mentioned above was generally made from the spent grains from the first run of the beer making process. so the alcohol content would be much lower. that small ale is generally what children drank. You could likely drink small ale all day and barely get a buzz

    Think about this….if EVERYONE drank alcoholic beverages with the alcohol content we have today, then there would be a very high percentage of children born with Fetal Alcohol Syndrome, and children not effected in the womb who drank small ale would be effected during their development.

    We wouldn’t have the great works of Chaucer if he had been pickled since conception…

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