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The Raw and the Cooked by Claude Lévi-Strauss
Contributed by: Miah
  • 1. Who is the author of 'The Raw and the Cooked'?
A) Claude Lévi-Strauss
B) Roland Barthes
C) Edmund Husserl
D) Michel Foucault
  • 2. Lévi-Strauss uses cooking as a metaphor for what?
A) Physical evolution
B) Literary narrative
C) Economic development
D) Cultural transformation
  • 3. In which year was 'The Raw and the Cooked' published?
A) 1968
B) 1958
C) 1970
D) 1964
  • 4. Which intellectual tradition does Lévi-Strauss's work belong to?
A) Phenomenology
B) Pragmatism
C) Structuralism
D) Post-structuralism
  • 5. Lévi-Strauss draws on which cultures to support his theories?
A) Industrialized cultures
B) Indigenous cultures
C) Ancient civilizations
D) Urban cultures
  • 6. What type of anthropology is Lévi-Strauss known for?
A) Cultural anthropology
B) Structural anthropology
C) Behavioral anthropology
D) Evolutionary anthropology
  • 7. What does Lévi-Strauss hope to reveal through his culinary analysis?
A) Health benefits of cooking
B) Universal patterns of thought
C) Historical cooking methods
D) Specific culinary traditions
  • 8. What is one example of 'raw' in Lévi-Strauss's framework?
A) Frozen food
B) Processed food
C) Uncooked food
D) Canned food
  • 9. What is a key theme in 'The Raw and the Cooked'?
A) The binary oppositions in culture
B) The psychological impacts of cooking
C) The geographic distribution of cultures
D) The economic systems of societies
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