On fermented whale meat.

If I could live in any culture at any time period, Medieval Iceland would certainly not be my choice. Their dietary habits were (and are) just gross. Basically, it seems that the rule of thumb in Icelandic cooking is "the more sour the better." Since Iceland is an island with little potential for grain farming, the people consist mostly on fish, meat, and dairy. Fish (and whale) are kept in large storage pits and allowed to ferment in their own juices, "the process benefiting from the ammonia found in the urine." Milk is similarly stored in pits until it reaches a sour yogurt-like consistency. During the Middle ages, fresh meat was only eaten during Autumn. At all other times, it was boiled and then stored in vats of sour milk until it too had become (you guessed it!) sour. Now, on top of this, picture it being really really cold and only having animal dung for fuel. Plus everyone wants to kill you.

No wonder there are so many sagas about people getting drunk. One of my favourites is about Egil, whose life consists of fighting, drinking, writing poetry, and throwing up on people. Tune in tomorrow for Jacobite ballads!

(info taken from Jesse Byock's Viking Age Iceland)