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The Raw and the Cooked by Claude Lévi-Strauss - Exam
  • 1. Who is the author of 'The Raw and the Cooked'?
A) Roland Barthes
B) Claude Lévi-Strauss
C) Michel Foucault
D) Edmund Husserl
  • 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) 1970
B) 1964
C) 1968
D) 1958
  • 4. Which intellectual tradition does Lévi-Strauss's work belong to?
A) Phenomenology
B) Pragmatism
C) Post-structuralism
D) Structuralism
  • 5. Lévi-Strauss draws on which cultures to support his theories?
A) Indigenous cultures
B) Ancient civilizations
C) Industrialized cultures
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) Health benefits of cooking
C) Specific culinary traditions
D) Universal patterns of thought
  • 8. What is one example of 'raw' in Lévi-Strauss's framework?
A) Uncooked food
B) Processed food
C) Frozen food
D) Canned food
  • 9. What is a key theme in 'The Raw and the Cooked'?
A) The economic systems of societies
B) The psychological impacts of cooking
C) The geographic distribution of cultures
D) The binary oppositions in culture
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