Masonry oven more common as accessory features of a masonry heater. A compromise design known as the gueulard in France combines aspects of both internal and external-fired models. Masonry ovens remain popular in part because of the way their use affects cooking processes and food flavor. Where modern gas or electric ovens cook food by moving hot air around inside an insulated, lightweight box, a masonry oven works by soaking up heat, like a battery building up a full charge. When hot, the heavy oven walls release the heat slowly, for hours. Thus the food is cooked not only by hot air,
Ceramic common artifacts to be found at an archaeological site, generally in the form of small fragments of broken pottery called sherds. Processing of collected sherds can be consistent with two main types of analysis: technical and traditional. Traditional analysis involves sorting ceramic artifacts, sherds and larger fragments into specific types based on style, composition, manufacturing and morphology. By creating these typologies it is possible to distinguish between different cultural styles, the purpose of the ceramic and technological state of the people among other conclusions. In addition, by looking at stylistic changes of ceramics over time is it possible to separate