Among the Norse, there are no starters or desserts: the day is structured around two meals, dagmál (morning meal, around mid-morning) and náttmál (evening meal). Alongside this simple daily fare—barley porridges, dairy, dried fish—stands the veizla, the great feast in the long hall (skáli) where mead is drunk from horns, boiled meat is passed around, and skalds sing of the gods. Idunn, keeper of the Æsir's vitality, belongs to this world of carefully stored provisions and banquets that renew strength.

With no sugarcane or sugar beets, all Nordic sweetness comes from wild honey and berries. Honey preserves, sweetens porridge, and fermented into mead (mjöðr) it becomes the sacred drink of the gods. It is the golden thread linking Idunn's orchard, source of youth, to the table of men.