{"version":"1.0","provider_name":"American Journal of Archaeology","provider_url":"https:\/\/ajaonline.org","author_name":"aja","author_url":"https:\/\/ajaonline.org\/author\/aja\/","title":"Foodways in Early Mycenaean Greece: Innovative Cooking Sets and Social Hierarchy at Mitrou and Other Settlements on the Greek Mainland | April 2017 (121.2) | American Journal of Archaeology","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"CYPFpJnuKG\"><a href=\"https:\/\/ajaonline.org\/article\/3412\/\">Foodways in Early Mycenaean Greece: Innovative Cooking Sets and Social Hierarchy at Mitrou and Other Settlements on the Greek Mainland<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/ajaonline.org\/article\/3412\/embed\/#?secret=CYPFpJnuKG\" width=\"600\" height=\"338\" title=\"&#8220;Foodways in Early Mycenaean Greece: Innovative Cooking Sets and Social Hierarchy at Mitrou and Other Settlements on the Greek Mainland&#8221; &#8212; American Journal of Archaeology\" data-secret=\"CYPFpJnuKG\" 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","thumbnail_url":"https:\/\/ajaonline.org\/wp-content\/uploads\/2017\/02\/1212_Lis.jpg","thumbnail_width":600,"thumbnail_height":582,"description":"Anthropological studies highlight the importance of food in constructing and negotiating various aspects of individual and group identity, including social status. Archaeologists have also explored this topic, working with various types of evidence and frequently applying a diachronic perspective that is usually inaccessible to other disciplines interested in foodways, such as anthropology. Previous studies examining [&hellip;]"}