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 petrography in the prehistoric Aegean. In the USA the approach is less popular, though important contributions have been made in the area of quantitative petrography. Other attempts to extend ceramic petrography include the use of automated image analysis, the palaeontological analysis of microscopic fossils within ceramic thin sections and the combined statistical classification of petrographic and chemical data from artefacts. Thin section archaeological petrography can be applied to a range of other artefact types in addition to ceramics; these include plaster, mortar, mudbricks and lithic implements. Academic papers on ceramic petrography are often published in journals such as Archaeometry, Journal of