ANTH 151 Final Exam || WITH A+ GRADED
SOLUTIONS!!
Pierre Bourdieu correct answers TASTE (SOCIAL CONSTRUCTION)
proclivity, hatred or love for certain things comes from conditions
even conditioned over time for how much (e.g. sugar, salt, 'refined palate' to taste truffle
dusting)
taste, while rooted in biology, our proclivities, loves, hates, what we're able to taste or not
comes from social construction, exceptions for individuals who have psychological,
physiological disorders including COVID-19
Jack Goody correct answers HISTORICAL APPROACHES TO CLASS
sees this as an intentional way of separating the classes
e.g., the color of flour and sugar, how refinement processes changed the color of these
products - interested in how color symbolism becomes integrated into the classes (elite upper-
classes want whiter and whiter foods because they indicate refinement, used to distinguish
themselves)
exotic: rare, hard to come by (helps to differentiate between Pierre Bourdieu and Jack Goody)
Goody could be interested if being intentionally mobilized by one group to distinguish from
another group
Bourdieu could be interested if a certain group prefers an exotic food and this starts to create
a desire for it
liking of tobacco, cacao, vanilla, pineapple in Europe after the 16th century
Sidney Mintz correct answers THE ECONOMIC IMPORTANCE OF FOOD
how food is utilized within a global system
how food is commodified - food as a resource, being used/mobilized to a particular end
biopolitics, commodification of food in terms of obesity and malnutrition
Mary Douglas correct answers *British anthropologist, known for her writings on human
culture and symbolism, whose area of speciality was social anthropology
GRAMMAR OF FOOD, PATTERNS
how do we think about food? how do foods fit into already known (not necessary born with,
but learned) patterns? what makes a meal vs. what doesn't, what should be paired with what,
etc.
important when looking at food changes, changes in cuisine
David Sutton correct answers memory and experience, sensual
Messer & Wiley correct answers nutrition, biological impact of food on body
In which building are Gabby Purcell's office hours held? correct answers Alumni Hall
Which of the following is the ONLY required material for the class this semester? correct
answers Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu. W.W. Norton
Press, New York.
SOLUTIONS!!
Pierre Bourdieu correct answers TASTE (SOCIAL CONSTRUCTION)
proclivity, hatred or love for certain things comes from conditions
even conditioned over time for how much (e.g. sugar, salt, 'refined palate' to taste truffle
dusting)
taste, while rooted in biology, our proclivities, loves, hates, what we're able to taste or not
comes from social construction, exceptions for individuals who have psychological,
physiological disorders including COVID-19
Jack Goody correct answers HISTORICAL APPROACHES TO CLASS
sees this as an intentional way of separating the classes
e.g., the color of flour and sugar, how refinement processes changed the color of these
products - interested in how color symbolism becomes integrated into the classes (elite upper-
classes want whiter and whiter foods because they indicate refinement, used to distinguish
themselves)
exotic: rare, hard to come by (helps to differentiate between Pierre Bourdieu and Jack Goody)
Goody could be interested if being intentionally mobilized by one group to distinguish from
another group
Bourdieu could be interested if a certain group prefers an exotic food and this starts to create
a desire for it
liking of tobacco, cacao, vanilla, pineapple in Europe after the 16th century
Sidney Mintz correct answers THE ECONOMIC IMPORTANCE OF FOOD
how food is utilized within a global system
how food is commodified - food as a resource, being used/mobilized to a particular end
biopolitics, commodification of food in terms of obesity and malnutrition
Mary Douglas correct answers *British anthropologist, known for her writings on human
culture and symbolism, whose area of speciality was social anthropology
GRAMMAR OF FOOD, PATTERNS
how do we think about food? how do foods fit into already known (not necessary born with,
but learned) patterns? what makes a meal vs. what doesn't, what should be paired with what,
etc.
important when looking at food changes, changes in cuisine
David Sutton correct answers memory and experience, sensual
Messer & Wiley correct answers nutrition, biological impact of food on body
In which building are Gabby Purcell's office hours held? correct answers Alumni Hall
Which of the following is the ONLY required material for the class this semester? correct
answers Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu. W.W. Norton
Press, New York.
