ANTH 151 Study Guide

According to Dan Jurafsky, the term "sushi" was first used to describe__________. A. Fermented fish and rice B. A type of Chinese ceviche C. Rice soaked in red rice wine D. Raw fish

A

According to Dan Jurafsky, what does the "sik-" in sikbaj stand for? A. "Vinegar" B. "Beef" C. "Fish" D. "Herbs" E. "Boiled"

A

According to our class discussions, what is one of the reasons for the high demand for processed foods? A. Processed foods save preparation time. B. Processed foods smell better than non-processed foods. C. Processed foods are, naturally, unhealthy, and thus why we crave them. D. Processed foods are healthier than non-processed foods. E. Processed foods were fashionable in the military.

A

According to the article by Courtney Lewis, why is fry bread a symbol of resistance to many Native Americans? A. Because fry bread was "invented" by Navajo people who were forcibly relocated to Fort Sumner and had to survive off of military supplied rations and tools (which included flour, salt, lard, and an iron pot. B. Because the ingredients central to fry bread are all indigenous to North America prior to European contact. C. Because the white and yellow colors of fry bread represent freedom and hope in Native American cultures. D. Because fry bread was created by Sean Sherman as a symbol of the thriving Native American presence in the United States today

A

According to the episode of Revisitionist History by Malcolm Gladwell, what was the name of the "secret oil" used by McDonald's to fry their fries? A. Formula 47 B. Hallow Tallow C. Kroc's Recipe D. "Secret Oil" E. NBH-6758

A

Advocacy groups have demanded formula producers do what? A. Stop promoting and marketing formula products B. Donate money to certain countries C. Create additional products for older children D. Remake formula products to contain additional nutrients E. Stop selling formula products

A

Based on our class discussions this week, which of the following is a food generally considered taboo (as in, the anthropological conception of taboo) in American cuisine? A. Cats B. Grubs C. Grasshoppers D. Tide laundry detergent pods E. Lion fish

A

Based on our discussions in class on Friday, who typically defines what is and is not "authentic"? A. Outsiders B. Anthropologists C. Michelin Travel Guide D. Scientists E. Insiders

A

Based on our readings from Jurafsky so far, at what kind of restaurant are you most likely to find the following menu item and description: "Scrod served with toast of your choice." A. A cheap, relatively inexpensive restaurant B. A Southern restaurant in Durham, North Carolina C. A rather chic gastropub that also serves farm fresh guyere (cheese) D. A high-end, Michelin starred restaurant E. An up-and-coming restaurant in a trendy part of town

A

In Milton's study comparing howler and spider monkeys, she found that _____. A. Leaf eaters have smaller brains than fruit eaters. B. Both species had similar brains but different digestive tracts. C. Fruit eaters have smaller brains than leaf eaters. D. Both species had similar digestive tracts but different brains.

A

In Wednesday's lecture, which of the following important pieces of information about the history of sugar was discussed? A. The value placed on the color of sugar products, which reflected refinement in the production process, became symbols for the racial and social stratification seen in the sugar colonies. B. Sugar is first and foremost an energy source for humans, and as such, was only valued for its ability to fuel people to work longer and harder. C. Sugar in all forms was only consumed by the wealthiest of people. D. The rare and exotic status of sugar in the Carribbean and American colonies.

A

In the PowerPoint on Monday (September 27), the term "status anxiety" was listed. What might this best relate to? A. Restaurants wanting to give the impression of being higher quality than what they may truly might be B. None of the above C. Restaurants being apprehensive about their social media status D. Restaurants not wanting to lose the status of being considered "a restaurant"

A

In the US today, what is the average length of paternity leave? A. 1 week. B. 3 weeks. C. 0 days. D. 2 weeks. E. 1 day.

A

In which of the following ways has the term "ketchup" undergone "semantic bleaching"? A. It used to mean "fermented fish sauce," but eventually came to mean more generally "sauce" B. Ketchup used to have a very vulgar meaning, but now it does not C. The term used to be confined to a single language, but it now appears in languages throughout the world D. While the usage for the product has changed, the meaning of the term has not E. The product used to be a living food, but not longer is because it was "bleached"

A

Prior to vanilla extract, which of the following was most commonly used to flavor confections in the Middle Eastern and Mediterranean worlds? A. Rose water B. Cardamom C. Musk D. Frankincense E. Peach water

A

Shortly after Europeans "discovered" the western hemisphere, the pineapple became an important symbol in the Old World. Strange looking, sweet but biting, and highly perishable, transporting the pineapple across the Atlantic Ocean became a feat undertaken by many but ultimately accomplished only by a few, making the pineapple a highly coveted, exotic rarity in the Old World. This status of the pineapple quickly made it a symbol of the elite and of hospitality, the latter because pineapples, when available, were centrally displayed on tables to suggest the generosity of the hosts. Based on the information provided, which food researcher's view would best help us understand the symbolism that enveloped the pineapple in the Old World? A. Jack Goody B. Pierre Bourdieu C. David Sutton D. Ellen Messer E. Mary Douglas

A

What do we mean when we say that humans are omnivores? A. As a species, we are food generalists and select our diet from a large number of "eatable" items in the world B. Our dietary needs differ so dramatically from person to person that there is no way to draw any similarities whatsoever between what people eat C. As a species, we have a very sophisticated digestive system that allows us to extract nutrients from virtually anything we eat D. As a species, we can eat a large number of animals, but ultimately, must eat some animals in order to meet our nutritional needs E. As a species, our dietary needs change throughout our lifetimes, meaning that we never have one fixed diet

A

What is the anthropological concept that explains how individuals navigate the cultural and social world as both products of those processes but also independent from them? A. Agency B. Novelty C. Structure D. Ownership E. Power

A

What is the general taste (not flavor!) that dark chocolate is usually described as? A. Bitter B. Ummami C. Sour D. Sweet E. Salty

A

Which of the following BEST characterizes the main difference between fermentation and rotting? A. Fermentation is a process in which microbial growth is controlled by humans, where as the controlling agent in rotting is nature itself. B. Fermentation only refers to encouraging some microbes, and never the process of hindering or discouraging others, while rotting is not discerning. C. Rotting is unchecked microbial growth in hot, humid climates, while fermentation is a human, cultural adaptation that allows for microbes to take place anywhere in the world. D. The by products of fermentation, like vinegar and alcohol, are NOT naturally occurring and thus are not byproducts of rotting. E. Rotting is the human intervention in the growth of microbes, while fermentation is the natural process by which microbes grow, replicate, and die

A

Which one of our major food theorists discussed this semester would be very interested in the idea that Europeans labelled maize "corn" because it fit within their well-known category of "grain"? A. Mary Douglas B. Jack Goody C. Sydney Mintz D. Ellen Messer E. Pierre Bourdieu

A

According to Dan Jurafsky, members of which occupation were likely those that first started using fish instead of beef in sikbaj? A. Lawyers B. Sailors C. Soldiers D. Sultans E. Merchants

B

According to Dan Jurafsky, what did the term "ketchup" originally mean? A. Cracker B. Fish sauce C. Tomato D. Condiment E. Beer

B

According to Dan Jurafsky, which of the following category of food items is most often associated with sex? A. Breakfast B. Dessert C. Alcohol D. Appetizers E. Soups

B

According to Dan Jurafsky, why was it "macaroni" for Yankee Doodle to stick a feather in his cap? A. Because he was demonstrating his success in courtship B. Because the poor disheveled man was trying to look sharp C. Because he was signaling that he was a baker D. Because he was Italian E. Because he had just eaten a macaroon

B

According to Gillian Crowther, which of the following is NOT one of the four pillars of food insecurity? A. Utilization B. Quality C. Stability D. Availability E. Access

B

According to lecture on Wednesday, which statement is most accurate about authenticity, authority, and ownership? A. Ownership, authenticity, and authority are ideas that have little bearing on food, since this is a cultural area in which cultural appropriation is NOT possible B. Privileged, "outside" figures such as food critics, top chefs, and food scholars tend to become the "authority" on foods, regardless if they were raised or even live in a specific area or not C. Ownership of a food is easy to trace D. Authentic foods can always be traced back to a single historical moment E. Outsiders looking in rarely have anything to say on the "authenticity" of a food

B

According to our class discussion on Wednesday, which of the following is NOT one of the ways in which baby formula is a "riskier choice" for nursing mothers? A. Formula must be mixed with clean, sanitized water, which is not readily available in all parts of the world. B. Formula is not as protein rich as breastmilk. C. Formula does not help build a baby's immune system the same way breastmilk does. D. Formula is delivered via a bottle, which must be sanitized. E. Formula is a non-living, or dead, food.

B

According to our class discussions, what do refined flours, sugars, and salts have to do with colonial politics beginning in the 15th century? A. Each of these foods became important food staples within European colonies, taking on national importance in their motherlands B. Thanks to the social status placed on refined or highly processed what flour, salt, and sugar, "white" became metaphorically associated with purity and cultural refinement C. They have absolutely nothing to do with colonial politics D. All of these were essential economic activities outsourced to colonies by European colonial powers

B

According to our class discussions, which of the following reasons would Mary Douglas use to explain why cacao drinks/chocolate drinks were repudiated to have aphrodisiac qualities? A. Because sugar, a high energy food, was commonly added to chocolate, giving the consumer a little extra energy B. Because cacao/chocolate drinks were an "in between" kind of food, not quite different but not quite known, making them a curious food substance. C. Because cacao and chocolate contain caffeine, which may help to increase a person's libido by increasing their energy D. Because chocolate was heavily associated with the lascivious and decadent elite, upper classes of France

B

According to the book chapter by Scholliers, the addition of fruit to yogurt changed its purpose from ___ to ____. A. A dead food; a commercialized food B. A medical product; a pleasurable food C. An everyday food; a special occasion food D. A foreign food; an authentic American food E. A poor product; a health food

B

According to the podcast "The Last Jews of Natchez," what plant was planted on the grave of Rosalie Beekman, the only person killed in Natchez, Mississippi, during the Civil War? A. An olive tree B. A rosemary bush C. A fig tree D. A peace lily E. A rose bush

B

As mentioned in lecture, which of the following best encapsulates and defines the term "taboo" in reference to food in anthropology? A. Food items that are from certain parts of the animal's body or from plants that are poisonous are many times considered taboo. B. Eatable things that are symbolically charged or important are largely considered taboo. C. Edible foods that are restricted to only one group of people and not another are often considered taboo. D. Foods that are not considered edible but are eatable are usually considered taboo. E. Foods that have been "polluted" through exposure to unhealthy circumstances are considered taboo.

B

Based on our readings and on our discussions so far, which answer below provides the best example of the difference between "taste" and "flavor"? A. An example of taste is "hot" and an example of flavor is "crunchy." B. An example of taste is "sweet" and a flavor is "chocolatey." C. These terms can be used interchangeably. D. An example of taste is "cheesy" and a flavor is "salty." E. An example of taste is "savory" and a flavor is "roasted."

B

During Friday's lecture, Professor Briggs mentioned two dishes-- foie gras and liver mush—that are both made from liver. What was the primary takeaway from comparing these two dishes? A. French cuisine is understood as being factually "better" than American cuisine, according to anthropologists B. That despite these two foods having the same main ingredient, they have two vastly different class-related perceptions and social distinctions C. That since these two foods have the same main ingredient, they hold the same comparative social status D. The idea that since foie gras takes more time to prepare, it is "better" than liver mush

B

Food insecurity refers to the ability to confidently obtain...? A. Fast food. B. Healthy foods. C. Ethnic food. D. Processed food. E. Convenient food.

B

From what region do researchers believe the plant Theobroma cacao originally came from? A. The Atacama Desert B. The Amazon C. Patagonia D. The Valley of Mexico E. The Caribbean

B

In America today, what is the average length of maternity leave granted to working moms? A. 1 year B. 3 months C. 1 month D. 6 months E. 9 months

B

In the anthropology of food's very first dedicated paper, Colonel John Bourke challenged ideas of "edible" by researching the ingestion of which of the following items? A. Human placenta. B. Human urine. C. Bovine milk. D. Bovine brains. E. Bovine blood.

B

Nominative determinism is a hypothesis that describes how a name determines a person's: A. Status B. Line of work C. Gender D. Class E. Nationality

B

Sean Sherman, also known as the Sioux Chef, began his career with a food truck called what? A. Feeding Ourselves B. Tatanka Truck C. Hominy Days D. The Three Sisters E. Frybread Wars

B

Sipping chocolate flavored with orchid bulb, orange blossom, or almond milk were recipes of the personal chocolate maker for which of the following? A. Louis XVI B. Marie Antoinette C. Madame de Beauvoir D. Madame Pompadour E. Chaucer

B

What are food anthropologists MOST concerned with when studying the movement (over time and space) of particular dishes and food products? A. Raw food items B. Food patterns and categories C. Transportation D. Currency E. Animals

B

What does Gillian Crowther mean when she calls food an artifact? A. She means that food is the product of our deep, evolutionary history. B. She means that food is made through human culture and behavior. C. She means that food an old topic of study unsuited for academia today. D. She means that food is ordinary and ubiquitous. E. She means that food is of archaeological significance.

B

What is the 'moral panic' that Julier introduces in her article? A. The immorality of food choices B. Public and political anxiety about obesity C. The 'tyranny of thinness' D. Social and economic anxiety about food safety

B

Which of the following best captures what we mean when we discuss the bio politics of breastfeeding and pregnancy? A. This refers to the choices that a woman makes that she feels are best for her and her baby. B. This refers to the ways that governments intervene to control the health of individuals, and in this case, to control the health of unborn and new born babies. C. This refers to the individual pregnancy journey that every pregnant female undergoes. D. This refers to the social pressures exerted on pregnant women to "be pregnant" in a particular way.

B

Which of the following elements of the chocolate foodway did NOT make its way back to Europe (and thus was not adopted by Europeans)? A. The process for preparing the cacao beans for consumption B. The flavoring agents added to it C. The attendant recipes for making it D. The social element of the beverage E. The attendant tools for frothing it

B

Which of the following foodstuffs was commonly added to the cacao drinks of the Maya and the Aztec in order to thicken it and even sweeten it? A. Milk B. Maize, or corn C. Vanilla D. Rice E. Sugar

B

Which of the following was NOT one of the flavorings popularly added to the cacao beverage in Europe? A. Cloves B. Chilies C. Musk D. Cinnamon E. Rose water

B

According to Dan Jurafsky, changes in the meaning of terms like "love," "horrible," and "terrible" are examples of what linguistic principle? A. Pollyanna effect B. Linguistic relativity C. Semantic bleaching D. Restaurant reviews E. Syntax

C

According to Dan Jurafsky, what is a "libation"? A. Anything that can be used to make a toast at a social gathering with. B. A common drink known throughout the Akkadian and Sumerian worlds. C. A liquid offering that is poured to the gods before drinking D. An ale in Medieval Europe that was commonly drunk within two days of brewing. E. A kind of wine that was once drunk at Roman wedding ceremonies.

C

According to Dan Jurafsky, what is synesthesia? A. The ability to synthesize food information B. The linguistic principle by which humans rely on convention to create new terms C. The general name for the phenomenon of strong associations between the different senses D. The general name for having the ability to smell food E. The ability to use the senses

C

According to Dan Jurafsky, what was the original ice cream flavor? A. Anise B. Vanilla C. Orange blossom D. Malt E. Coffee

C

According to Dan Jurafsky, which two inventions are "technological cousins" of ice cream? A. Grinding and electricity B. Percussive instruments and writing C. Gunpowder and fireworks D. Antibiotics and cold storage E. Sugar purification and mosaic painting

C

According to Dan Jurafsky, why are there so many different spellings for ketchup? A. Each spelling reflects a unique variety. B. No one knows. C. The original language it is from does not use the Roman alphabet. D. Each spelling is used by a different commercial brand.

C

According to an urban food myth discussed this week, some people believe that Hershey's chocolate tastes like vomit because... A. ...Hershey's is catering to the American palate, which tends to prefer bitter, acrid flavors over sweeter flavors. B. ...Hershey's chocolate is made from a proprietary cacao that only they have the legal right to use. C. ...Hershey's adds butyric acid as a preservative to their chocolate. D. ...Hershey's uses parmesan cheese to flavor their chocolate. E. ...Hershey's uses grass-fed dairy cows for the milk used in their milk chocolate.

C

According to food historian Tom Nealon, which of the following food items may have helped Parisian in the 17th century fight the Black Plague? A. Orange blossom ice cream B. Salt C. Lemonade D. Sugar E. Syrup

C

According to our class discussions, which of the following is ONE ADVANTAGE of using baby formula over breastmilk for nursing mothers? A. Babies need less baby formula than breastmilk. B. Baby formula is cheaper than breastmilk. C. Baby formula allows nursing mothers to return to work sooner in most cases. D. Baby formula is better for babies than breastmilk. E. Breast feeding poses a health risk to nursing mothers.

C

According to the Old Testament chapters of Leviticus and Deuteronomy, which Mary Douglas analyzed in the reading assigned for Friday, which of these are NOT considered "abominable things" to eat? A. Bats B. Camels C. Anything in the water with fins and scales D. Whatever goes on its belly, or has many feet E. Eagles

C

Archaeological evidence suggests that many cultures throughout the world were interested in harvesting ice from cold areas, then storing this ice in specific structures and conditions constructed specifically for this purpose. Indeed, one of the earliest known "ice houses" dates to the second century B.C. in Mesopotamia. Ice houses appear in close proximity to elite residences, leading many archaeologists to suggest that ice was an important, if perishable, status symbol early in human history. This reasoning falls in line most with which food viewist? A. David Sutton B. Ellen Messer C. Jack Goody D. Richard Wrangham E. Mary Douglas

C

In lecture, Dr. Briggs offered this quote: "Tell me what you eat, and I'll tell you what you are." In the context of our class, what does this mean? A. That food is the number one determining factor in our mortality, and by knowing what a person eats, a professional can determine, to the year, how long a person has to live. B. That food is critical to one's identity but has little bearing on one's culture. C. That many things about a person's individual, social, and cultural identity can be determined by what they eat. D. The details of someone's diet can inform anthropologists of every single aspect of their life. E. That medical doctors have the ability to determine the entire life history of a person simply by knowing what a person typically eats.

C

Regarding religious taboos against certain meats, Mary Douglas would....? A. Agree with David Sutton that they are reinforced through shared cultural memories and traditions B. Agree with Ellen Messer and Andrea Wiley that this has allowed for healthier diets C. Agree with Marshall Sahlins that these are means of marking identity and creating social ties D. Agree with Bronislaw Malinowski that these cannot be compared across groups from different regions E. Agree with Marvin Harris that they result from ecological adaptations

C

The term "chocolate" is a product of which historical circumstance? A. It is a French term coined after the French Revolution to refer to the detestable, socially elite product that was then outlawed in the country. B. It is a Dutch term that was coined after an alkalizing process was invented that created smoother, richer cacao liquor and mass. C. It is a Spanish version of a Nahuatl term which was used to refer to the hot cacao drink consumed by the Aztec. D. It is an English term that was coined to discuss the new products made from the New World cacao powder and mass shipped overseas. E. It is an English version of the Zuni term for a cacao paste that was widely consumed by Native American groups throughout the Southwest.

C

What term is used in our course to describe the many aspects related to food including, but not limited to, the planting, harvesting, preparation, history, and knowledge of a food? A. Food identity B. Culinary knowledge C. Foodways D. Food preparation E. Foodscapes

C

Which of the following food theorists would be the most interested in the question, "Is cereal soup?" A. Andrea Wiley B. Carole Counihan C. Mary Douglas D. Bronislaw Malinowski E. David Sutton

C

Which of the following is MOST true about obesity? A. Obesity is caused by an overindulgence in processed foods. B. Obesity is a disease that can only be battled biologically and metabolically. C. Obesity is a complicated condition that has to be tackled from a holistic standpoint in which the individual's identity in considered as much as their eating habits and exercise routine. D. Obesity is not nearly as big of an issue as the news and the media would have us think. E. Obesity was a problem in the past, but it no longer is today.

C

Which of the following is NOT one of the four subfields of the academic discipline of North American Anthropology? A. Linguistic B. Sociocultural C. Environmental D. Archaeology E. Biological

C

Which option best represents the way that food intersects (or intersected) with gender in the United States during the mid-20th century? A. Processed foods didn't change American culture during that time B. Processed foods led to more men working in the kitchen during that time C. Processed foods gained popularity during the mid-20th century because it largely saved women time and energy and greatly influenced food culture D. There was a complete cultural rejection of processed foods during the mid-20th century

C

Why does Dan Jurafsky's history of "flour" begin around AD 1000 with the Norman Invasion? A. Because this is when silk bolts for sifting flours were first used in the British Isles B. Because this is when bread was first invented C. Because this is when the linguistic history of the term begins D. Because this is when the Bread Baker's Guild was first established E. Because this is when grain grinding technology was refined

C

Within our own bodies, our genes are outnumbered 100:1 by microbial genes, the latter of which are collectively referred to as: A. Staph infections. B. Swamp monsters. C. The Human Microbiome. D. A single-celled organism. E. The Human Genome Project.

C

Which of the following is not a required step of the retronasal "nose-pinch test"? A. Un-pinching your nose B. Pinching your nose C. Cleansing your palette D. Breathing out E. Swallowing

C and E

According to Dan Jurafsky, when Dr. Briggs complains about the changing meaning of the terms "cacao" and "cocoa," she is being what? A. Old fashioned B. A linguist C. An academic D. A language maven E. Persnickety

D

According to Dan Jurafsky, which of the following dishes is NOT historically linked to ceviche? A. Sikbaj B. Escabeche C. Fish and chips D. Brunswick Stew E. Tempura

D

According to Gordon Shepherd, which of the following aspects of eating helps the mouth take credit for sensing flavor? A. Food is ingested through the mouth. B. The touch system focuses our attention on the mouth. C. Smell through eating is a referred sensation. D. All of the above.

D

According to lecture on Wednesday, which of the following was the cited as the MAIN reason behind the regional and racial preferences seen in the mid-twentieth century for Coca-Cola, Pepsi Cola, and Mountain Dew? A. At the time, there was "science" that suggested there were nutritional differences between groups, thus leading to the creation of different sodas to accommodate these needs. B. It was completely out of happenstance that products ended up being more popular in some groups more than others C. Each was developed in na different part of the country, and thus appealed to a different "local" group. D. Marketing tactics were employed to target a particular soda to certain demographics, thus increasing sales.

D

According to our class discussion on Monday, fermentation is likely the oldest for of what? A. Nutritional transformation B. Scavenging C. Flavor additive D. Cooking E. Storage

D

According to our class discussion on Wednesday, in America today, which of the following groups is most likely to choose the "healthiest" approach to pregnancy, child birthing, and postpartum? A. Poor women. B. Working women. C. Immigrant women. D. Affluent, or wealthy, women. E. All women

D

According to our class discussions, which of the following anthropological concepts is on display in the podcast episode, "The Last Jews of Natchez"? A. Gastropolitics B. Sexism C. Ethnocentricity D. Cognitive dissonance E. Embodiment

D

According to research from Tiffany Beckman and Craig Hassell, heirloom (or older) seeds collected by Native American groups are important because... A. they help to store important cultural memories through food production. B. they represent an important, untapped economic commodity for Native American groups struggling to gain a foothold in the American economy. C. they are important food relics that represent lost culinary processes that were wiped out by the Trail of Tears. D. they are nutritionally better for people, including many Native Americans, because they have higher levels of protein antioxidants compared to market varieties.

D

According to the episode, "McDonald's Broke My Heart," from his podcast Revisionist History, why did McDonald's change the recipe for their French Fry? A. They changed it because the secret oil used for their product became too expensive to procure B. They changed it due to increasing government regulations that limited the amount of transfats in fast food C. They changed it as a response to public outcry over the cruel treatment of the workers exploited in the harvest of the plants used to make the oil D. They changed it in response to a national campaign led by Phil Sokolof that was intended to bring awareness to the connection between high fat foods and heart disease

D

According to the podcast episode "Staph Retreat" from RadioLab, the "best medicine" in the Leech Book was used to treat which of the following? A. Demonic possession B. Heart disease C. Cancer D. Eye infections E. Gout

D

As pointed out in Jurafsky's chapter on reviews, the number of phrases to describe negative smells in Cantonese, is an example of what? A. Sensory language B. Exaggeration C. Evolutionary instincts intended to protect us from harmful foods D. Negative differentiation E. Culturally specific language

D

If a menu contains the terms "accompaniment," "decaffeinated," "specifications," "overflowing," and "magnificent," what do we likely know about the restaurant? A. That it very likely specializes in foreign, non-American cuisine B. That it is run by a woman C. That it is very likely a mid-range restaurant D. That it is very likely an expensive, fancy restaurant E. That it is located outside of a large city

D

In Alice Juliers's piece, she establishes that obesity is often conflated with what? A. Health B. Religion C. Education D. Poverty E. Sex

D

In both Europe and European colonies until the 17th century, an alcoholic drink was commonly served with ____ in it. A. Meat B. Egg C. Silver D. Toast E. Fruit

D

Potlikker (or pot liquor), a food originally prepared by enslaved African Americans, is often referred to as a "salvage food." Why is this? A. The dish was first prepared in Christian churches in the American South and used to save, or salvage, the souls of enslaved peoples. B. It is considered "salvaged" in reference to how long it takes to prepare the dish. C. It was a dish that was originally created to salvage the nutrients from collard greens. D. Since enslaved individuals lived on meager rations, the vital nutrients in the leftover broth from boiling collard greens helped to keep them alive. E. The recipe for potlikker was lost until anthropologists "salvaged" it from cookbooks.

D

The fascination and distrust we have when encountering new foods are part of what concept: A. Taboo categorization B. Evolutionary conditioned response C. Food memory D. The omnivore's dilemma or paradox E. Culturally informed eating

D

What factor/s help determine if a food will be adopted into a cuisine? A. If something similar is grown B. If it fits the existing taste (flavor) profile C. If you understand how to prepare it D. All of the above E. None of the above

D

When Katharine Milton says, "...we are truly what we eat," she is referring to the effect of _____________________ on the development of modern humans. A. cuisine B. culture C. socialization D. dietary pressures E. extinction

D

Which of the following category of food are often described using the same ideas and words as those used to describe drugs? A. Expensive confections and sweets B. Expensive regional foods C. Expensive meat entrees D. Inexpensive desserts E. Inexpensive alcoholic beverages

D

Which of the following characteristics largely separates European maize-based foodways from New World maize-based foodways? A. New World maize-based foodways were reserved only for women, while European maize-based foodways were enjoyed by everyone. B. New World maize-based foodways are largely maize flour, baked products, while European maize-based foodways are more like porridge. C. European maize-based foodways are largely alcoholic because maize was used to make beers and ales. D. New World maize-based foodways incorporate nixtamalizing steps while European ones do not. E. European maize-based foodways were only practiced by the lower class, while in the New World, maize-based foodways were largely practiced by the upper class.

D

Which of the following food researchers gave us the pair "basse" and "haute" cuisines? A. Sidney Mintz B. Bronislaw Malinowski C. Pierre Bourdieu D. Jack Goody E. Mary Douglas

D

Which of the following food theorists is well known for his historical look at the commodification of sugar? A. Pierre Bourdieu B. Claude Levi-Strauss C. Jack Goody D. Sidney Mintz E. David Sutton

D

Which of the following is NOT one of the metaphoric qualities to which "toasting" was attached? A. Friendship B. Wealth C. Security D. Love E. Health

D

Which of the following is not a UNIVERSAL linguistic principle according to our class discussions and Dan Jurafsky's book? A. We tend to see more negative words in a language than positive B. Semantic bleaching C. The relationship between negative experiences and minor traumas D. The description of good, expensive restaurants using sexual words E. The Pollyanna effect

D

According to Dan Jurasky, why was salt so important in many past societies? A. Because humans have a natural predilection for salt, leading us to consume as much of it as possible B. Because salt was a highly valuable, exotic resource that had an important social status in many past cultures C. Because salt has medicinal, antiseptic properties that made it an important component of all prehistoric and historic medicinal systems D. Because salt is a high energy food that fulfills numerous biological needs E. Because it was a cheap, readily available preservative.

E

According to the podcast episode "Staph Retreat" from RadioLab, leeches are named for which group of people? A. Wives B. Anglo-Saxons C. Celtic D. Lawyers E. Doctors

E

As noted by Van Esterik, though women have used substitutes for breast milk throughout history, the more recent political and medical focus on breastfeeding vs. other substitutes differs how? A. We have different gut microbes than in the past B. The use of breast milk substitutes is more tied to socioeconomic status than in the past C. The substitutes used today are much safer than those used in the past D. Women are more politically active than before E. We now have more information on the long-term health effects of breastfeeding and formula use

E

Cacao is derived from which of the following parts of the Theobroma cacao plant? A. The flowers B. The bark C. The root D. The leaves E. The fruit

E

Dirks and Hunter cite several early food studies such as those by Marvin Harris and Colonel John Bourke, who sought to examine the history of certain food habits or taboos, such as the consumption of urine by the Zuni. While these studies often noted that these foods had central and symbolic importance to these communities and to the events they were served at, what ultimate explanation did these researchers use for the consumption or avoidance of these foods? A. Whether the food was eatable or not B. Community history and memory C. Cuisine D. The processing and technology required to prepare food E. Ecological adaptation

E

How did Europeans respond to maize when they first encountered it? A. They rejected it for being too sweet tasting B. They only adopted the fermented drink foodway associated with maize C. They only adopted the nixtamalized foldaways associated with maize. D. It became as elite food due to its exotic nature E. They viewed it as similar to other grains they already consumed

E

If a person were to consume a large amount (more than 40% of their daily caloric intake) of non-nixtamalized maize for over a year, and they did not complete it with a proper protein (such as beans or meat), which of the following would likely happen? A. Their livers would slowly stop working and they would suffer from radically jaundiced skin. B. They would become infertile and would never be able to have children. C. They would develop extraordinary night vision and effectively become nocturnal. D. They would live a healthy life because maize is one of only a few complete, dietary staples known in the world. E. They would likely suffer from dermatitis, diarrhea, dementia, and may even die.

E

Teosinte is the wild progenitor of which food? A. Carrots B. Cacao C. Watermelons D. Wheat E. Maize

E

What is something people do when confronted with a new food, according to Scholliers? A. Reclassify it within familiar foods. B. Wish to be reassured about their choice to eat it. C. Reflect upon this new food. D. Try the new food. E. All of the above.

E

Which anatomical trait enhances the efficiency of foraging in primates? A. Enhanced visual apparatus B. Big brains C. Specialization of the digestive tract D. Bigger body size E. All of the above enhance efficiency

E

Which of our food theorists would be the most interested in Dan Jurafsky's proposal that early on wine may have been associated with health because it was commonly infused with antioxidant herbs, and thus may have had anitpathogenic properties when consumed? A. Pierre Bourdieu B. Mary Douglas C. Sydney Mintz D. David Sutton E. Ellen Messer

E

Which one of our major food researchers discussed this semester would be very interested in the idea that Native American groups in the Southeastern enjoyed the taste of wood ash lyed hominy, while Europeans found it gross and unnecessary? A. David Sutton B. Jack Goody C. Mary Douglas D. Ellen Messer E. Pierre Bourdieu

E

Why is our advanced retronasal smell problematic from an evolutionary perspective? A. Because our keen sense of smell is only developed when we're adults, making us particularly vulnerable as children to food dangers. B. Because retronasal smell is unique only to our species, suggesting that it has very little adaptive advantage. C. Because, as far as evolutionary researchers can determine, there is no advantage whatsoever to having the advanced ability for flavor detection and discernment that humans have. D. Because our retronasal smell is so advanced that it many times folks us into believing something pungent, sour, or bitter is a danger, but in reality, it is not. E. Because we have to first place items then chew them in our mouths before we can begin to detect an items flavor, increasing the risk of ingesting something poisonous.

E

A "top-down" approach to studying food would be looking at household foodways, while a "bottom-up" approach would look at how institutional marketing strategies influence foodways. TrueFalse

F

According to Dan Jurafsky, pastas were originally sweet desserts and only changed to savory dishes in the nineteenth century. TrueFalse

F

According to our class discussion on Wednesday, in the United States today, the choice to breastfeed is a deeply private choice that has no social ramifications. TrueFalse

F

According to our class discussions, unlike today, the primary drive behind what people ate and why they ate in the past was biological need. TrueFalse

F

Fermented fish products were invented in ONLY one place in the world, Southeast Asia, then spread to the rest of the world, like Ancient Mesopotamia, Ancient Greece, and Ancient Rome. TrueFalse

F

Food is completely gender neutral, since every human eats it. TrueFalse

False

According to Elizabeth and Paul Rozin, humans are generally conservative about their food choices, meaning they are reluctant to try new foods or to abandon foods they are familiar with. TrueFalse

T

According to Mintz and Dubois, many anthropologists have written extensively on single food substances. TrueFalse

T

According to our class discussion this week, as well as the reading for Wednesday, boycotts are one effective way that groups can demand change from mega-corporations. TrueFalse

T

David Sutton's article complicates simple dichotomies that separate supposedly "traditional" and "modern" food practices by showing how both are embedded in certain social contexts. TrueFalse

T

Eating out is not a modern innovation, but instead something that has been happening for centuries, if not millennia. TrueFalse

T

Pierre Bourdieu's reading for this week explores how different consumption preferences, or "tastes," come into exist within a society. TrueFalse

T