{"text_format":"2","workbook":"xls","n_sheets":1,"sheets":["report2"],"not_rendered":{"charts":0,"images":0,"macros":0,"external_links":1,"defined_names":2,"comments":0,"pivot_tables":0},"unopened":[],"bounds":{"document_bytes":16777216,"sheet_cells":100000,"run_cost":"one","rows_first":2000,"rows_last":500,"rows_between":2000,"halvings":0,"cell_chars":16384,"cell_head_chars":4096},"cells_cut":0,"cells_raw":0,"read":"whole","date_system":"1900","formulas":"cached_only"}

{"sheet":"report2","index":0,"n_rows":46,"n_cols":5,"rows_kept":46,"cut":false,"hidden":false,"merged":[[0,2,0,3],[0,4,0,5],[1,2,1,3],[1,4,1,5],[2,2,2,3],[4,2,4,3],[6,2,6,3],[7,2,7,3],[8,2,8,3],[19,2,19,3],[20,2,20,3],[24,2,24,3],[30,2,30,3],[30,4,30,5],[31,2,31,3],[31,4,31,5],[32,2,32,3],[32,4,32,5],[33,2,33,3],[34,2,34,3],[35,2,35,3],[36,2,36,3],[37,2,37,3],[38,2,38,3],[40,2,40,3],[41,2,41,3]],"flags":["formulas_cached_only"]}
[null,"1.","Record Nr.",null,"UNINA9910460567603321"]
[null,null,"Titolo",null,"Ceramics, cuisine and culture : the archaeology and science of kitchen pottery in the ancient Mediterranean world / / edited by Michela Spataro and Alexandra Villing"]
[null,null,"Pubbl/distr/stampa",null,"Oxford, [England] ; ; Philadelphia, Pennsylvania : , : Oxbow Books, , 2015"]
[{"$nulls":4},"©2015"]
[null,null,"ISBN",null,"1-78297-950-6"]
[{"$nulls":4},"1-78297-948-4"]
[null,null,"Descrizione fisica",null,"1 online resource (289 p.)"]
[null,null,"Disciplina",null,"937"]
[null,null,"Soggetti",null,"Pottery, Ancient - Mediterranean Region"]
[{"$nulls":4},"Kitchen utensils - Mediterranean Region - History - To 1500"]
[{"$nulls":4},"Cookware - Mediterranean Region - History - To 1500"]
[{"$nulls":4},"Cooking - Social aspects - Mediterranean Region - History - To 1500"]
[{"$nulls":4},"Material culture - Mediterranean Region - History - To 1500"]
[{"$nulls":4},"Social change - Mediterranean Region - History - To 1500"]
[{"$nulls":4},"Social archaeology - Mediterranean Region"]
[{"$nulls":4},"Ethnoarchaeology - Mediterranean Region"]
[{"$nulls":4},"Electronic books."]
[{"$nulls":4},"Mediterranean Region Antiquities"]
[{"$nulls":4},"Mediterranean Region Social life and customs"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters and index."]
[null,null,"Nota di contenuto",null,"Preface; List of contributors; 1 Investigating ceramics, cuisine and culture - past, present and future; I How to make a perfect cooking pot: technical choices between tradition and innovation; 2 Materials choices in utilitarian pottery: kitchen wares in the Berbati valley, Greece; 3 Home-made recipes: tradition and innovation in Bronze Age cooking pots from Akrotiri, Thera; 4 Heating efficiency of archaeological cooking vessels: computer models and simulations of heat transfer; 5 A contextual ethnography of cooking vessel production at Pòrtol, Mallorca (Balearic islands)"]
[{"$nulls":4},"6 Aegina: an important centre of production of cooking pottery from "]
[{"$nulls":4},"the prehistoric to the historic era7 True grit: production and exchange of cooking wares in the 9th-century BC Aegean; 8 Cooking wares between the Hellenistic and Roman world: artefact variability, technological choiceand practice; II Lifting the lid on ancient cuisine: understanding cooking as socio-economic practice; 9 From cooking pots to cuisine. Limitations and perspectives of a ceramic-based approach"]
[{"$nulls":4},"10 Cooking up new perspectives for Late Minoan IB domestic activities: an experimental approachto understanding the possibilities and probabilities of using ancient cooking pots11 Reading the residues: the use of chromatographic and mass spectrometric techniques forreconstructing the role of kitchen and other domestic vessels in Roman antiquity; 12 Cooking pots in ancient and Late Antique cookbooks; 13 Unchanging tastes: first steps towards the correlation of the evidence for food preparationand consumption in ancient Laconia"]
[{"$nulls":4},"14 Fuel, cuisine and food preparation in Etruria and Latium: cooking stands as evidence for change15 Vivaria in doliis: a cultural and social marker of Romanised society?; III New pots, new recipes? Changing tastes, culinary identities and cross-cultural encounters; 16 The Athenian kitchen from the Early Iron Age to the Hellenistic period; 17 Mediterranean-type cooking ware in indigenous contexts during the Iron Age in southern Gaul(6th-3rd centuries BC); 18 Forms of adoption, adaptation and resistance in the cooking ware repertoire of Lucania, South Italy(8th-3rd centuries BC)"]
[{"$nulls":4},"19 Pots and bones: cuisine in Roman Tuscany - the example of Il Monte20 Culinary clash in northwestern Iberia at the height of the Roman Empire:the Castro do Vieito case study; 21 Coarse kitchen and household pottery as an indicator for Egyptian presence in the southern Levant:a diachronic perspective; 22 Kitchen pottery from Iron Age Cyprus: diachronic and social perspectives; Postscript: Looking beyond antiquity; 23 Aegean cooking pots in the modern era (1700-1950); Index"]
[null,"2.","Record Nr.",null,"UNISALENTO991000924159707536"]
[null,null,"Autore",null,"Kandel, Abraham"]
[null,null,"Titolo",null,"Fuzzy techniques in pattern recognition / Abraham Kandel"]
[null,null,"Pubbl/distr/stampa",null,"New York : c1982"]
[null,null,"ISBN",null,"0471091367"]
[null,null,"Descrizione fisica",null,"x, 356 p. : ill. ; 24 cm."]
[null,null,"Classificazione",null,"AMS 94D05"]
[null,null,"Disciplina",null,"001.534"]
[null,null,"Soggetti",null,"Fuzzy sets"]
[{"$nulls":4},"Pattern perception"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","\"A Wiley-Interscience publication.\""]
[{"$nulls":4},"Bibliography: p. 209-353."]
[{"$nulls":4},"Includes index"]