{"version":"1.0","provider_name":"American Journal of Archaeology","provider_url":"https:\/\/ajaonline.org","author_name":"website","author_url":"https:\/\/ajaonline.org\/author\/website\/","title":"Ancient Cookware from the Levant: An Ethnoarchaeological Perspective | January 2018 (122.1) | American Journal of Archaeology","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"1UhmtLGk0P\"><a href=\"https:\/\/ajaonline.org\/book-review\/3592\/\">Ancient Cookware from the Levant: An Ethnoarchaeological Perspective<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/ajaonline.org\/book-review\/3592\/embed\/#?secret=1UhmtLGk0P\" width=\"600\" height=\"338\" title=\"&#8220;Ancient Cookware from the Levant: An Ethnoarchaeological Perspective&#8221; &#8212; American Journal of Archaeology\" data-secret=\"1UhmtLGk0P\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/ajaonline.org\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"In this volume, London summarizes the kitchen equipment people used in the Levant and Cyprus from prehistory through the early modern period and aims to contextualize this archaeological evidence through ethnographic study of traditional potters in present-day Cyprus. Scholars of ancient cuisine will recognize the significance of this project because, as London reminds us, specific [&hellip;]"}