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http://nvg.org.au/documents/other/vikingrecipes.pdf Archaeological Finds of 9th- and 10th-Century Viking Foodstuffs Jorvík [York], Danelaw [England] Meat -- red deer, beef, mutton/lamb, goat, pork Poultry -- chicken, geese, duck, golden plover, grey plover, black grouse, wood pigeon, lapwing Freshwater fish -- pike, roach, rudd, bream, perch Saltwater fish -- herring, cod, haddock, flat-fish, ling, horse mackerel, smelt Estuarine fish -- oysters, cockles, mussels, winkles, smelt, eels, salmon Dairy products -- butter, milk, eggs Grains -- Oats (Avena sativa L.), wheat, rye, barley Legumes -- fava (Vicia faba L.) Vegetables -- carrots, parsnips, turnips, celery, spinach, brassicas Fruits -- sloes, plums, apples, bilberries, blackberries, raspberries, elderberries (Sambuca nigra) Nuts -- hazelnuts, walnuts Herbs/spices/medicinals -- dill, coriander, hops, henbane, agrimony Cooking aids -- linseed oil, hempseed oil, honey Beverages -- Rhine wine Birka, Sweden Ingredients found in breads -- rye, wheat, spelt, oats, barley, emmer wheat; linseed; sprouted pea, unidentified Vicia legume Fruits -- sloe (Prunus spinosa); hawthorn (Crataegus calycina), plum (Prunus insititia) Nuts -- hazelnut Hedeby, Denmark Meat -- pork, beef, mutton/goat Poultry -- chicken, duck, goose Fish -- herring Fruits -- plum (Prunus domestica L. ssp institia C.K. Schneider), sloe (Prunus spinosa L.), cherries, elderberries, blackberries, raspberries, strawberries Oseberg, Norway Meat -- beef Grains -- oats, wheat Fruit -- crabapple Nuts -- hazelnuts, walnuts Herbs -- watercress, cumin, mustard, horseradish Jarlshof, Shetland Islands Meat -- beef, lamb/mutton, pork, possibly venison and whale Fish -- ling, saithe, cod Dublin, Ireland Meat -- pork, beef, mutton/lamb, hare Poultry -- chicken, wild goose Saltwater fish -- cod, ling Estuarine fish -- cockles, mussels, oysters, scallops Grains -- wheat, oats, barley, rye, Chenopodium album, Polygonum spp. Legumes -- fava (Vicia faba L.), peas Vegetables -- wild celery, wild carrot (Daucus carota), cabbage, turnips, radishes Fruits -- cherries, sloes, blackberries, hawthorn, apples, rose hips, elderberries, rowanberries, strawberries, Vaccinium myrtillus Nuts -- hazelnuts Herbs/spices/medicinals -- poppyseeds, black mustard, fennel Cooking aids -- rapeseed oil (Brassica campestris)

(For the full article, please follow this link: http://www.hurstwic.org/history/articles/daily_living/text/health_and_medicine.htm ) Personal appearance People kept a neat appearance during the Viking age. One of the few naturalistic renderings of the human face from the Viking age is the antler carving shown to the left. The figure depicts a man wearing a helmet, with his hair neat and trim. On his face, he wears a beard and a long moustache. In chapter 3 of Vatnsdæla saga, Jökull is described as a large man with fair, shoulder-length hair. People thought him handsome. Literary evidence suggests that women wore their hair long. When Hallgerður met Gunnar in chapter 33 of Brennu-Njáls saga, she is said to have thick, fair hair that came down to her breasts. In addition, the medieval lawbook Grágás (K254) prohibited women from wearing their hair short, one of several masculine traits that was specifically forbidden by the laws.... Grooming Evidence from both literary sources and archaeological sources shows that cleanliness, good hygiene, and regular grooming were a part of Norse life. The Norse poetic literature emphasizes the need for cleanliness and regular grooming. Here are two examples: From Reginsmál (25): Kemðr ok þveginn skal kœnna hverr ok at morni mettr; þvíat ósýnt er, hvarat apni kømr; illt er fyr heill at hrapa. Combed and washed every thoughtful man should be and fed in the morning; for one cannot foresee where one will be by evening; it is bad to rush headlong before one's fate. From Hávamál (61): Þveginn ok mettr ríði maðr þingi at, þótt hann séð væddr til vel; skúa ok bróka skammiz engi maðr, né hestz in heldr, þótt hann hafit góðan Washed and fed, a man should ride to the Assemblythough he may not be very well dressed; of his shoes and breeches no man should be ashamed, nor of his horse, though he doesn't have a good one. Besides the comments in the poems and stories, there is other evidence that the Norse were regular bathers. Hot spring baths built in the Norse era still exist in modern Iceland. The photo to the left shows the bath built by Snorri Sturluson at his farm at Reykholt, around the year 1210. It's fed by water piped from separate hot and cold water springs, so the temperature can be adjusted to suit. The door in the hillside behind the bath leads to a tunnel which probably led back to Snorri's farmhouse. Health Studies of burial remains from the Viking age suggest that good health and long life were possible for at least some of the population. For example, a recent study of 11th and 12th century skeletal remains from Skeljastaðir in Iceland showed that the population was generally healthy. But that is not to say that life was free of disease and pestilence. The Skeljastaðir remains also suggest that oral health was generally good. Compared to modern western diets, the Viking-age diet had more coarse food, fewer refined foods, and much less sugar. Accordingly, the Viking-age teeth show considerable wear, but few instances of dental caries or decay.... Medicine In addition to magical arts, the medical arts were also practiced in the Norse era. Classical herbal remedies appear to have been known, along with local herbs specific to the Norse region. Medical treatments consisted of: lancing; cleaning wounds; anointing; bandaging; setting broken bones; the preparation of herbal remedies; and midwifery. The 13th century Icelandic law book Grágás says that one must hold harmless a person who bleeds or cauterizes someone for the good of their health [St364], suggesting those techniques were also known and used. Studies of skeletal remains from the Viking age show evidence of fractures that have healed in ribs, and bones of the arms and legs. The stories also provide evidence of broken limbs that were manipulated to allow the bones to knit more satisfactorily. In chapter 10 of Gunnlaugs saga ormstungu, Gunnlaug's ankle was twisted out of joint in a wrestling match. Later, his foot was bandaged and the joint re-set. (Þá var vafiður fóturinn og í liðinn færður.) In Íslendinga saga (which takes place after the Viking age, in 12th century Iceland), it is said that Loptr broke his leg one summer (chapter 40). When it was set, Loptr thought it too weak to stand on. He had the leg broken a second time and instructed how it should be set. When the leg knit a second time, Loptr was not very lame. In chapter 45 of Eyrbyggja saga, Þóroddr was wounded in the neck. As the wound healed, his head drooped to one side. He asked Snorri goði to reopen the wound and reset his head straighter.

https://www.youtube.com/watch?v=juIw20z5p0c&hd=1 "We used sharp replica Viking-age weapons against an animal carcass to judge the effects of these weapons on flesh and bone, and to assess the protective ability of mail defenses. We documented the results with video, still photographs, and slow-motion video.There are several obvious differences between our modern tests and combat situations in the Viking age. A freshly slaughtered pig is not a living human being. Replica weapons and defenses may not perfectly simulate historical arms and armor. Our techniques today may not match the weapons techniques used in the Viking age. Regardless, the tests yielded some surprising results that provided us with additional information that we are using in our research and practice of Viking-age combat at Hurstwic."

Викинги в России - история http://community.dur.ac.uk/a.k.harrington/variagi.html Archeological treasure from Staraia Ladoga and Novgorod The theme of the exhibition is the first Scandinavian settlement in Russia. It is based on archaeological finds, Scandinavian and Slavic, from four of the oldest and most important sites in Russia's history: Staraia Ladoga, Gorodishche, Novgorod and Gnezdovo. This is the first time discoveries of this significance have been shown outside Russia. The exhibition of 900 remarkable finds, lent by the Museums of Staraia Ladoga and Novgorod and the Hermitage Museum in St. Petersburg, has visited Denmark and Sweden. In Sweden the exhibition is arranged in conjunction with The National Museum of History in Stockholm, where a part of the exhibition the Gnezdovo treasure, Russia's largest and most valuable Viking Age treasure - is on display. (Read the full artical at the link) Археологические сокровища из Старой Ладоги и НовгородаТема выставки является первым скандинавским поселением в России. Он основан на археологических находок, скандинавских и славянских, из четырех старейших и самых важных мест в истории России: Старая Ладога, Городище, Новгородской и Гнездовских.Это первый случай открытия этого значения, как было показано за пределами России.Выставка 900 замечательных находок, одолжил музеев Старой Ладоги и Новгорода и Эрмитажа в Санкт-Петербурге, посетил Данию и Швецию.В Швеции выставка организована совместно с Национальным музеем истории в Стокгольме, где часть выставки сокровище Гнездове, крупнейший и самый ценный России викингов сокровище - находится на дисплее.

A Warmly Spiced Autumn Liqueur, Made at Home By Kitchen Konfidence • November 2, 2012 • 17 Comments ♥ 115 SAVE ✉    Every week, a DIY expert spares us a trip to the grocery store and shows us how to make small batches of great foods at home.Today, Kitchen Konfidence's Brandon Matzek is back to share a recipe for a spiced butternut squash liqueur. Each year when the weather starts to cool down in San Diego, I find myself craving fall-flavored infusions: apple cinnamon, pear lemongrass, fresh fig, orange cranberry, and vanilla ginger to name just a few. Last year, I discovered a most intriguing autumnal flavor profile: Pumpkin and Chinese 5-Spice. I was quite obsessed really: Pumpkin 5-spice lattes. Pumpkin 5-spice cocktails. Pumpkin 5-spice pie. Made with cinnamon, fennel, clove, Szechuan peppercorns and star anise, Chinese 5-spice is similar to pumpkin pie spice, but with more savory notes. Because the two are so similar, you can use 5-spice anywhere you would normally use pumpkin pie spice. This year, I decided to put my pumpkin obsession aside and experiment with butternut squash. Butternut Squash 5-Spice Liqueur to be precise. As I was sitting on my couch the other night, browsing through my feed reader, I couldn’t help but smile at the warm, autumnal fragrances wafting from my kitchen. Hits of cinnamon, clove, and star anise melting with caramel-y brown sugar. After a brief bubble, it was finished cooking. I could barely wait for the hot mixture to cool. Nimbly avoiding the agitated mass of simmered spices, my spoon scooped up a dab of liquid gold. Following a few quick cooling puffs, I tasted, then let out an audible “mmm.” My 5-Spice Syrup was complete. Putting aside all hasty thoughts, I returned to the couch to let the syrup cool before adding to a jar of Butternut Squash Infused Vodka. After patiently waiting 24 hours for my liqueur to finish resting, I eagerly unscrewed the lid. The fragrance that escaped shortly after was pure delight -- sweet butternut squash accented by cinnamon, clove, star anise, fennel and black pepper. That evening I curled up on the couch with a chilled glass of liqueur in hand and fireside candle ablaze -- my autumnal cravings satisfied. A liqueur is essentially an infused alcohol that is sweetened with sugar. In my last article on alcohol infusions, I outlined a number of things to keep in mind during the infusing process. Here are some additional tips for making liqueurs:• There are two ways you can infuse flavor into your liqueur. The first is by flavoring the alcohol. The second is byflavoring the sugar syrup that you will add to the alcohol.• When creating sugar syrup for liqueurs, start with a basic ratio of one part water to one part sugar. Add the sugar and water to a small saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Let bubble for one minute, then take the syrup off the heat and cool completely before using. This is the recipe for simple syrup.• After you’ve mastered the basics, you can flavor your sugar syrup! Try switching out white sugar for something more complex (brown sugar, muscovado sugar, honey). Herbs, spices or zest are also great additions. You’ll want to let your flavorings steep in the syrup as it cools. Strain out solids before adding to the infused alcohol.• The trickiest part of making a liqueur is figuring out how much sugar syrup to add to the infused alcohol. I like to test out ratios by adding small quantities of each to a glass, stirring and tasting. A general guideline is 1 cup of sugar syrup per 2 cups of alcohol, but really, you should do this to taste. If you’ve over-sweetened your liqueur, you can always thin it a bit by adding more alcohol.• Be sure to let the liqueur rest for a day or two after adding the sugar syrup to the alcohol. Time is needed to let the flavors come together and marry. Butternut Squash 5-Spice LiqueurMakes about 1 liter3 to 4 pound butternut squashGood quality vodka1 cup white sugar1 cup packed light brown sugar5 whole star anise1 cinnamon stick, broken into smaller pieces1 tablespoon fennel seeds1 tablespoon black peppercorns1 teaspoon whole cloves2 cups waterPreheat oven to 350 degrees F. Peel butternut squash, cut in half lengthwise, then clean out seeds and guts. Discard skin, seeds and guts. Cut the squash up into 1.5-inch chunks. Spread out in an even layer on a parchment-lined baking sheet. Bake until just tender (test by inserting the tip of a knife), 20 – 30 minutes. Do not overcook here. The squash should be tender, but not falling apart. Let the squash cool to room temperature, then transfer to a large mason jar.Add vodka to the jar until it covers the squash by 1 inch (I used between 750 ml and 1 L). Seal the jar and store in a cool, dark spot.Give the jar a gentle shake every few days. Start tasting the vodka after 1 week. The finished infusion should taste very strongly of butternut squash. I was pleased with the flavor after 2 weeks; however, this can vary based on taste. Once you are satisfied with the butternut squash flavor, pour the mixture through a medium-mesh basket strainer into a clean bowl or jar. Discard the solids. Strain again through a fine-mesh strainer into another clean bowl or jar. Set aside while you prepare the 5-spice syrup.In small saucepan, combine sugars, spices and water. Bring mixture to a boil over medium-high heat, stirring to dissolve the sugar. Once the mixture comes to a boil, drop the heat to low, and simmer for 5 minutes. Let the mixture cool completely, then strain out all of the spices. Discard spices.Pour syrup into the infused vodka, stirring to combine. Cover and let rest for 1 more day before serving

http://www.youtube.com/watch?v=U48Rt69u9DM "The History of the Vikings - Volume 1" - a 2005 music concept album about the Viking Sagas Submitted courtesy of "googlygooglygoogly"

Generally speaking, the Norwegians expanded to the north and west to places such as Ireland, Scotland, Iceland and Greenland; the Danes to England and France, settling in the Danelaw (northern/eastern England) and Normandy; and the Swedes to the east, founding the Kievan Rus, the original Russia. However, among the Swedish runestones which mention expeditions over seas, almost half tell of raids and travels to western Europe. And in todays Sweden it has been found more Arabic coins from the Viking age then the Arabs has found themself from this era plus there has been found tonnes of Viking treasures in todays Sweden which made the areas in todays Sweden to among the most riches places on earth during the Viking Age. So its easy due archeology to track the Varangian Rus til todays Sweden. But also, according to the Icelandic sagas, many Norwegian Vikings went to eastern Europe. The names of Scandinavian kings are known only for the later part of the Viking Age. Only after the end of the Viking Age did the separate kingdoms acquire distinct identities as nations, which went hand in hand with their Christianization. Thus the end of the Viking Age for the Scandinavians also marks the start of their relatively brief Middle Ages.According to the Primary Chronicle, compiled in Kiev about 1100-1200 AD, one group of Varangians was Rus' people. Their name became that of the land of Rus' this happened because one of Rus' princes, Rurik (Old Norse: Hrörekr) had been recognized by several East Slavic and Finno-Ugric peoples as their ruler, founding the Rurikid Dynasty, which later would rule over Rus' and after its fall over Russia for many centuries. Rurik first came to Staraya Ladoga in 862 and then moved his capital to Novgorod in 864, while his relative Oleg (Old Norse: Helgi) conquered Kiev in 882 and established the state of Kievan Rus', later inherited by Rurik's son Igor (Old Norse: Ingvarr). Sviatoslav was the first ruler of Rus' who is recorded in the Primary Chronicle with a name of Slavic origin (as opposed to his predecessors, whose names are ultimately derived from Old Norse). This name is however not recorded in other medieval Slavic countries. Even in Rus', it was attested only among the members of the house of Rurik, as were the names of Sviatoslav's immediate successors: Vladimir, Yaroslav, Mstislav). Some scholars speculate that the name of Sviatoslav, composed of the Slavic roots for "holy" and "glory", was an artificial derivation combining those of his predecessors Oleg and Rurik (they mean "holy" and "glorious" in Old Norse, respectively). Part 1 of 3: http://www.youtube.com/watch?v=X4_r-IySNKM

I’m currently working on something about Bobby Fischer and Gary Kasparov. It seemed a great idea to compare them and see who’s the best. One of my priorities was to have a game in it, but they never faced eachother over the board. That’s why I found a chessprogram or better chessgame (Chessmaster Grandmaster series) to simulate the game. I know this program can’t really live up to what I expect from it, but it will certainly generate a usefull and illustrative game for my study. Bobby Fischer is already in the game as a computer-Bobby Fischer butGary Kasparov isn’t. I know a thing or two about chess but to build a computer-Kasparov I know way too little. I thought that maybe this awesome community could help. To generate this computer-Kasparov I need the following information. 1)Attacker or defender Give a rating(0-200, with 0=only attacker and 200= only defensive) 2)Material or positional Give a rating(0-200, with 0=only material and 200=only positional) 3)Importance central control (0-200) 4)Importance mobility (0-200) 5)Importance king safety (0-200) 6)Importance Passed Pawns (0-200) 7)Importance own pawn weaknesses (0-200) I know this is a very very difficult question but it would help me out a lot. Maybe someone out there is capable of giving me this information. To help you out a little bit here’s Fischer’s information. 1)80;2)100;3)105;4)115;5)100;6)100;7)100 And Anatoli Karpov’s info 1)120;2)125;3)100;4)100;5)90;6)110;7)130 Justa last help, Petrosjan has 1)150. And he’s a very defensive player.

http://www.youtube.com/watch?v=oh4D6Nir_l4 Originally broadcast on the History Channel

A documentary about the Viking culture in Greenland. http://www.youtube.com/watch?v=Ea0iVLWTtg4

Multiple episode compilation of a BBC documentary concerning the Viking expansion into Britain and Ireland, and their archeological, historical, and genetic legacy. http://www.youtube.com/watch?v=9C9c_dEhzbE

As of 06 September 2014, here is the break out: Rating class / Active in 2014 / Active in Aug-Sept 2014 2200 and over / 4 / 3 2000-2199 / 6/ 3 1800-1999 / 15 / 13 1600-1799 / 31 / 24 1400-1599 / 59 / 48 1200-1399 / 52 / 40 1000-1199 / 26 / 12 Less than 1000 / 10 / 4 Unrated / 8 / 5 ________________________ All classes / 211 / 152

Thanks to Behemoth1, we have two tournaments for you to join! http://www.chess.com/tournament/wolf-teamreg-500-member-celebration-tournament For people rated above 1500 http://www.chess.com/tournament/wolf-teamreg-500-member-celebration-tournament2 For people rated below 1501

Can someone please make an only invite tornament? im nt a member, so i cant do it. :( the seetings will be 5 people in a group and 2 advance. Max joiners will be 50, and 3 days per move. the rating will be <1400, and <1800 and <2000 and <3000. please help me and thx!

Tournament of Champions under 1500! THE BEST OF CHESS IS RIGHT HERE! http://www.chess.com/tournament/satom-lower-man-on-the-totem-pole-tournament

Mandatory requirement: All participants must be citizens or permanent residents of the Milky Way Galaxy! requirement 1: All participants must be carbon-based life forms http://www.chess.com/tournament/satom-classic-intergalactic-class-a-championship

The fiercest of all competition!!? http://www.chess.com/tournament/satom-international-head-to-head-gt1704-tournament

Even more fierce competition! http://www.chess.com/tournament/satom-international-head-to-head-1351-1704

Fierce Head to Head competition. http://www.chess.com/tournament/satom-international-head-to-head-lt1300