collaboration between archaeologists and palaeoethno-botanists. This new approach sheds light on the agricultural and horticultural practices of the Vikings and their cuisine. The combined information from various sources suggests a diverse cuisine and ingredients. Meat products of all kinds, such as cured, smoked and whey-preserved meat, sausages, and boiled or fried fresh meat cuts, were prepared and consumed. There were plenty of seafood, bread, porridges, dairy products, vegetables, fruits, berries and nuts. Alcoholic drinks like beer, mead, bjórr (a strong fruit wine) and, for the rich, imported wine, were served. Certain livestock were typical and unique to the Vikings, including the Icelandic horse, Icelandic cattle, a plethora of sheep breeds, the Danish hen and the Danish goose. The Vikings in York mostly ate beef, mutton, and pork with small amounts of horse meat. Most of the beef and horse leg bones were found split lengthways, to extract the marrow. The mutton and swine were cut into leg and shoulder joints and chops. The frequent remains of pig skull and foot bones found on house floors indicate that brawn and trotters were also popular. Hens were kept for both their meat and eggs, and the bones of game birds such as black grouse, golden plover, wild ducks, and geese have also been found. Seafood was important, in some places even more so than meat. Whales and walrus were hunted for food in Norway and the northwestern parts of the North Atlantic region, and seals were hunted nearly everywhere. Oysters, mussels and shrimp were eaten in large quantities and cod and salmon were popular fish. In the southern regions, herring was also important. Milk and buttermilk were popular, both as cooking ingredients and drinks, but were not always available, even at farms. Milk came from cows, goats and sheep, with priorities varying from location to location, and fermented milk products like skyr or surmjölk were produced as well as butter and cheese. Food was often salted and enhanced with spices, some of which were imported like black pepper, while others were cultivated in herb gardens or harvested in the wild. Home grown spices included caraway, mustard and horseradish as evidenced from the Oseberg ship burial or dill, coriander, and wild celery, as found in cesspits at Coppergate in York. Thyme, juniper berry, sweet gale, yarrow, rue and peppercress were also used and cultivated in herb gardens. Vikings collected and ate fruits, berries