Food’s Artefacts of Iceland, during the Viking Age

• Main Author: Pernot-Deval, Marion
• Other Authors: Université de Caen Normandie - UFR Humanités et Sciences Sociales (UNICAEN UFR HSS), Université de Caen Normandie (UNICAEN), Normandie Université (NU)-Normandie Université (NU), Luc Bourgeois, Alban Gautier
• Format: Master Thesis
• Language: French
• Published: HAL CCSD 2022
• Subjects: Histoire médiévale; Archéologie médiévale; Alimentation; Vikings; Islande; [SHS.HIST]Humanities and Social Sciences/History; [SHS]Humanities and Social Sciences; Passage Est; Iceland
• Online Access: https://dumas.ccsd.cnrs.fr/dumas-04079699; https://dumas.ccsd.cnrs.fr/dumas-04079699/document; https://dumas.ccsd.cnrs.fr/dumas-04079699/file/Memoire_Pernot_Deval_Marion.pdf

This Master thesis focuses mainly on kitchen and storage artefacts, but present very few mentions about table service items. Initially, the research for this work focused on the information offered by the texts of the Sagas of Icelanders. It was only later that the Icelandic and Norwegian archaeological sources were used to enrich the analysis of this production. After a general introduction, a long part is dedicated to the presentation of the corpus of texts, with some detailed information on each saga that have passages which mention objects related to food. Then each of these passages is presented in Old Norse, accompanied by a self-made translation. Subsequently, the reflection produced from the meeting of literary and archaeological sources, is divided into four main parts:- The Buildings: the kitchen and the storage rooms and buildings.- Kitchen Artefacts: cauldrons, heating stones, cheese moulds, chopping blocks, soapstone artefacts, ladles and spoons, dishes and bowls.- Cutlery: knives and whetstones.- Storage Artefacts: barrels, drums and buckets, skins and flasks, pannier and baskets, and bags. This work, which was intended to be a compilation of various knowledge, finally offers an inventory of all the still unexplored perspectives in the field of the history and archeology of foods artefacts. Ce mémoire de Master 2 se concentre principalement sur les objets de cuisine et les objets de stockage, mais porte très peu sur les objets de table ou de service. Dans un premier temps, les recherches pour ce travail ont porté sur les informations offertes par les textes des sagas des Islandais. Ce n'est que dans un second temps que les sources archéologiques islandaises et norvégiennes ont été utilisées pour enrichir l'analyse de cette production. Après une introduction générale, un long passage est dédié à la présentation du corpus de textes, en détaillant quelques informations sur chaque saga dont des passages mentionnent des objets liés à l'alimentation. Ensuite chacun de ces passages est présenté en vieux ...