Abstract
The excavated evidence of the building on the middle terrace of Site C at Tintagel Castle, in Cornwall, indicates that in the post-Roman period it had been the focus of activity involving the reuse of imported amphorae in conjunction with secondary stone stoppers made at Tintagel. This paper considers the nature of that activity and suggests that mead (fermented honey water) was being made in the building in the fifth and sixth centuriesadand stored in reused amphorae. The role of alcohol and feasting in power structures of the period and in the development of the site’s defences is also discussed.
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