The Raw and the Cooked by Claude Lévi-Strauss

1. Who is the author of 'The Raw and the Cooked'?

A) Edmund Husserl
B) Claude Lévi-Strauss
C) Roland Barthes
D) Michel Foucault

2. Lévi-Strauss uses cooking as a metaphor for what?

A) Cultural transformation
B) Literary narrative
C) Economic development
D) Physical evolution

3. In which year was 'The Raw and the Cooked' published?

A) 1958
B) 1964
C) 1970
D) 1968

4. Which intellectual tradition does Lévi-Strauss's work belong to?

A) Pragmatism
B) Phenomenology
C) Structuralism
D) Post-structuralism

5. Lévi-Strauss draws on which cultures to support his theories?

A) Indigenous cultures
B) Industrialized cultures
C) Ancient civilizations
D) Urban cultures

6. What type of anthropology is Lévi-Strauss known for?

A) Behavioral anthropology
B) Structural anthropology
C) Cultural anthropology
D) Evolutionary anthropology

7. What does Lévi-Strauss hope to reveal through his culinary analysis?

A) Historical cooking methods
B) Specific culinary traditions
C) Health benefits of cooking
D) Universal patterns of thought

8. What is one example of 'raw' in Lévi-Strauss's framework?

A) Uncooked food
B) Frozen food
C) Canned food
D) Processed food

9. What is a key theme in 'The Raw and the Cooked'?

A) The geographic distribution of cultures
B) The economic systems of societies
C) The binary oppositions in culture
D) The psychological impacts of cooking

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