ANTH 151 Final Exam || WITH A+ VERIFIED
SOLUTIONS!!
Evolutionary gastronomy correct answers Phenomenons explained by our evolution (ones we
talked about in class are below)
How our food choices are shaped by our collective past
The Omnivore's Dilemma
Need to exploit a large number of resources to satisfy our nutritional needs
Paul Rozin: He is the world's leading expert on disgust, and his current work focuses on the
psychological, cultural, and biological determinants of human food choice.
Neophilia (wanting to try new foods) vs. neophobia (fear of trying new foods)
Human infants: sweet vs. bitter
Functionalism correct answers Malinowski; the food we eat has a function. EX: fermentation
and preservation
Commensality correct answers eating and drinking at the same table
how can food bring people together or drive them away?
Who can take part and not
Grammar of food correct answers Food is served in set patterns as determined by the host
culture. What and when things are eaten determined by this structure
Cuisines correct answers View of food culture (beliefs, values, culture surrounding food) that
has a series of defining traits
Foodways correct answers These make up cuisines; specific dishes and aspects of a cuisine
Memory correct answers David Sutton → believed that eating was an experience and goes
beyond simply tasting the food
Food and identity correct answers When your food is insulted:
It's like making fun of your own preparation
Insulting your taste when someone says they don't like the food that you have prepared
exclusion/inclusion
embodiment/consumption
People who like the same foods as you might have similar tastes in other things and/or similar
interests
Taste is socially constructed (Bourdieu)
There are sometimes conflicts between food and identity
There is a podcast from this semester (the idea of what southern food, identity, culture in
relation to Jewish food, identity and culture, etc. is explained)
"Ham Biscuit Incident"
Southern american
Emphasis on fried meats
Shellfish
Cow butler and pork products (bacon/ham)
Kosher Dietary Restrictions:
,Meat: animals must be slaughtered in a specific manner and only certain parts of the animal
can be eaten
Ban on pork
Ban on shellfish
Dairy → must come from Kosher animals
**T-Biscuit → popular southern food
Food, sex, and drugs correct answers Similar vocabulary used to describe experiences with
all
Cheap, dessert, unhealthy - use drug terms
Expensive, indulgent - use sex terms
Nutrition and biology correct answers Biologically need and crave things: salt, sugar, fat
Doesn't fully explain our diet choices
Gastropolitics: correct answers where food is the medium and message of a conflict
access to healthy nutritional foods, helps with global hunger, food desserts, food waste and
conceptions of foods
Southern food and jewish food correct answers Rules and customs for each often oppose each
other (like in Natchez)
Tradition correct answers what use to be vs what is now; national cuisines are invented
tradition (Crowther)
Authenticity correct answers what is authentic vs not
Ownership correct answers who defines a cuisine
Exotic correct answers upper class eat and develop a taste for it; eventually permeates to all
classes
Exotic in the 1950s:
Devilled eggs
Baked alaska
meatloaf
Bronisław Malinowski correct answers Functionalism
How it functions to perpetuate the cultural system
Culture is like a watch every aspect functions to sustain the whole
What does each food item account for in a society / cuisine?
Concerning the who: who is eating the trifle / salvage foods vs who eats the higher quality,
upper class foods
How society is maintained through a particular way of living
Claude Levi-Strauss correct answers Structuralism
How it functions to continue social system
Differences in eating something raw vs eating something cooked
Dualities and dichotomies
Taking food and categorizing them
Boundaries and patterns of foods
, The world exists in binaries therefore everything must always be categorized to be more
similar to one thing than another
Mary Douglas correct answers Structuralism
Liminality and transition states--foods that transcend categories
Boundaries and patterns in the food we eat; concerning things such as the boundaries between
cooked food and raw foods
Transition states such as fermentation... not quite cooked, not quite raw.
Pierre Bourdieu correct answers Embodiment
We shape our food, which in turn shapes us.
Concerning things such as acquired tastes, concerning HOW we experience food.
Investigates why we like something... because we were taught to like it as children / part of
culture.
Your taste is socially constructed, based on what group/class you belong to
Social hierarchies based on food
Andrea Wiley and Ellen Messer correct answers Nutrition
Dietary Significance
What are the dietary significance of trifle (salvage foods such as potlikker)?
The different nutritional roles that certain foods, like staple foods, provide.
How does each food contribute to the meeting of our nutritional needs
Jack Goody correct answers Historical
How is food a historical, class-based product?
Class based dishes (Haute vs Basse)
Basse - commoner food
Haute - "high class", the privileged eating things out of season or using rare and exotic foods
Critical, Marxist-based perspective on class differentiation in food and how it is constructed
by history
Interested in how history constructs different classes of food/interested in how history affects
class of food
Ex. potlikker has elevated in status, was a salvage food, and is viewed in some food cultures
as an elite food.
David Sutton correct answers Food and Memory
Food is a sensual act
Foods associated with special memories / elicits feelings of nostalgia
Dan Jurafsky correct answers Method for exploring our relationship with meals
A cuisine is like a language
What do the rules of a cuisine say about it
Why the Chinese don't have dessert
They have words for sweets but they do not necessarily have sweet foods that follow meals
American Dinner: salad or appetizers
main/ entree (dessert)
French dinner: Entree plat salade
Formage
Trifle: english dessert
SOLUTIONS!!
Evolutionary gastronomy correct answers Phenomenons explained by our evolution (ones we
talked about in class are below)
How our food choices are shaped by our collective past
The Omnivore's Dilemma
Need to exploit a large number of resources to satisfy our nutritional needs
Paul Rozin: He is the world's leading expert on disgust, and his current work focuses on the
psychological, cultural, and biological determinants of human food choice.
Neophilia (wanting to try new foods) vs. neophobia (fear of trying new foods)
Human infants: sweet vs. bitter
Functionalism correct answers Malinowski; the food we eat has a function. EX: fermentation
and preservation
Commensality correct answers eating and drinking at the same table
how can food bring people together or drive them away?
Who can take part and not
Grammar of food correct answers Food is served in set patterns as determined by the host
culture. What and when things are eaten determined by this structure
Cuisines correct answers View of food culture (beliefs, values, culture surrounding food) that
has a series of defining traits
Foodways correct answers These make up cuisines; specific dishes and aspects of a cuisine
Memory correct answers David Sutton → believed that eating was an experience and goes
beyond simply tasting the food
Food and identity correct answers When your food is insulted:
It's like making fun of your own preparation
Insulting your taste when someone says they don't like the food that you have prepared
exclusion/inclusion
embodiment/consumption
People who like the same foods as you might have similar tastes in other things and/or similar
interests
Taste is socially constructed (Bourdieu)
There are sometimes conflicts between food and identity
There is a podcast from this semester (the idea of what southern food, identity, culture in
relation to Jewish food, identity and culture, etc. is explained)
"Ham Biscuit Incident"
Southern american
Emphasis on fried meats
Shellfish
Cow butler and pork products (bacon/ham)
Kosher Dietary Restrictions:
,Meat: animals must be slaughtered in a specific manner and only certain parts of the animal
can be eaten
Ban on pork
Ban on shellfish
Dairy → must come from Kosher animals
**T-Biscuit → popular southern food
Food, sex, and drugs correct answers Similar vocabulary used to describe experiences with
all
Cheap, dessert, unhealthy - use drug terms
Expensive, indulgent - use sex terms
Nutrition and biology correct answers Biologically need and crave things: salt, sugar, fat
Doesn't fully explain our diet choices
Gastropolitics: correct answers where food is the medium and message of a conflict
access to healthy nutritional foods, helps with global hunger, food desserts, food waste and
conceptions of foods
Southern food and jewish food correct answers Rules and customs for each often oppose each
other (like in Natchez)
Tradition correct answers what use to be vs what is now; national cuisines are invented
tradition (Crowther)
Authenticity correct answers what is authentic vs not
Ownership correct answers who defines a cuisine
Exotic correct answers upper class eat and develop a taste for it; eventually permeates to all
classes
Exotic in the 1950s:
Devilled eggs
Baked alaska
meatloaf
Bronisław Malinowski correct answers Functionalism
How it functions to perpetuate the cultural system
Culture is like a watch every aspect functions to sustain the whole
What does each food item account for in a society / cuisine?
Concerning the who: who is eating the trifle / salvage foods vs who eats the higher quality,
upper class foods
How society is maintained through a particular way of living
Claude Levi-Strauss correct answers Structuralism
How it functions to continue social system
Differences in eating something raw vs eating something cooked
Dualities and dichotomies
Taking food and categorizing them
Boundaries and patterns of foods
, The world exists in binaries therefore everything must always be categorized to be more
similar to one thing than another
Mary Douglas correct answers Structuralism
Liminality and transition states--foods that transcend categories
Boundaries and patterns in the food we eat; concerning things such as the boundaries between
cooked food and raw foods
Transition states such as fermentation... not quite cooked, not quite raw.
Pierre Bourdieu correct answers Embodiment
We shape our food, which in turn shapes us.
Concerning things such as acquired tastes, concerning HOW we experience food.
Investigates why we like something... because we were taught to like it as children / part of
culture.
Your taste is socially constructed, based on what group/class you belong to
Social hierarchies based on food
Andrea Wiley and Ellen Messer correct answers Nutrition
Dietary Significance
What are the dietary significance of trifle (salvage foods such as potlikker)?
The different nutritional roles that certain foods, like staple foods, provide.
How does each food contribute to the meeting of our nutritional needs
Jack Goody correct answers Historical
How is food a historical, class-based product?
Class based dishes (Haute vs Basse)
Basse - commoner food
Haute - "high class", the privileged eating things out of season or using rare and exotic foods
Critical, Marxist-based perspective on class differentiation in food and how it is constructed
by history
Interested in how history constructs different classes of food/interested in how history affects
class of food
Ex. potlikker has elevated in status, was a salvage food, and is viewed in some food cultures
as an elite food.
David Sutton correct answers Food and Memory
Food is a sensual act
Foods associated with special memories / elicits feelings of nostalgia
Dan Jurafsky correct answers Method for exploring our relationship with meals
A cuisine is like a language
What do the rules of a cuisine say about it
Why the Chinese don't have dessert
They have words for sweets but they do not necessarily have sweet foods that follow meals
American Dinner: salad or appetizers
main/ entree (dessert)
French dinner: Entree plat salade
Formage
Trifle: english dessert
