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