Anthro 151 Final Exam Questions With
Complete Answers
In which building are Gabby Purcell's office hours held? - ANSWER Alumni Hall
Which of the following is the ONLY required material for the class this semester? -
ANSWER Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu. W. W. Norton
Press, New York.
This semester, for the quizzes in this course, you are allowed to use all of the following
resources EXCEPT ______. - ANSWER Your friends.
Which of the following best describes the face mask policy for this course this semester?
- ANSWER A face mask is required at all times when a student is inside a UNC-CH
building unless they are eating.
There are NO extra credit opportunities in this course. - ANSWER False
When are Dr. Briggs's office hours? - ANSWER Wednesday from 1:30-3:00
How many "freebie" cellphone, watch, computer, etc. noise disturbances does the class
receive before having to craft an official "cell phone" policy? - ANSWER 5
,Which of the following resources should a student who is depressed, facing burnout, and
generally having a difficult time with school contact? - ANSWER CAPS (Counseling and
Psychological Services)
This semester, you will take ___ quizzes in this course, and the lowest ___ score/s will be
dropped. - ANSWER 14,1
Attendance is mandatory in this course, and students are only allowed to miss one class
without penalty to their final grade. - ANSWER False
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. Foodscapes
B. Food identity
C. Food preparation
D. Culinary knowledge
E. Foodways - ANSWER E. Foodways
According to Robert Dirks and Gina Hunter, what is one of the major, practical concerns
that anthropologists of food face?
A. Food choices are so subjective that researchers cannot do meaningful research.
B. It can be difficult to get funding because their research is not viewed as socially
relevant.
,C. Cultural foodways are so different it is difficult to compare them.
D. There are no archives or datasets to access on foodways.
E. It can be difficult to study food because it is not a very common cultural practice. -
ANSWER B. It can be difficult to get funding because their research is not viewed as
socially relevant. (answer key says A,B,C,D,E
What does Gillian Crowther mean when she calls food an artifact?
A. She means that food an old topic of study unsuited for academia today.
B. She means that food is made through human culture and behavior.
C. She means that food is the product of our deep, evolutionary history.
D. She means that food is of archaeological significance.
E. She means that food is ordinary and ubiquitous. - ANSWER B. She means that food is
made through human culture and behavior.
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. - ANSWER C. Bovine milk. (answer key says A,B,C,D,E)
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. The details of someone's diet can inform anthropologists of every single aspect of
their life.
D. That many things about a person's individual, social, and cultural identity can be
determined by what they eat.
E. That medical doctors have the ability to determine the entire life history of a person
simply by knowing what a person typically eats. - ANSWER D. That many things about a
person's individual, social, and cultural identity can be determined by what they eat.
Why is our advanced retronasal smell problematic from an evolutionary perspective?
A. 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.
B. Because retronasal smell is unique only to our species, suggesting that it has very
little adaptive advantage.
C. 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.
D. 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.
E. Because our keen sense of smell is only developed when we're adults, making us
particularly vulnerable as children to food dangers. - ANSWER C. Because we have to first
place items then chew them in our mouths before we can begin to detect an items
Complete Answers
In which building are Gabby Purcell's office hours held? - ANSWER Alumni Hall
Which of the following is the ONLY required material for the class this semester? -
ANSWER Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu. W. W. Norton
Press, New York.
This semester, for the quizzes in this course, you are allowed to use all of the following
resources EXCEPT ______. - ANSWER Your friends.
Which of the following best describes the face mask policy for this course this semester?
- ANSWER A face mask is required at all times when a student is inside a UNC-CH
building unless they are eating.
There are NO extra credit opportunities in this course. - ANSWER False
When are Dr. Briggs's office hours? - ANSWER Wednesday from 1:30-3:00
How many "freebie" cellphone, watch, computer, etc. noise disturbances does the class
receive before having to craft an official "cell phone" policy? - ANSWER 5
,Which of the following resources should a student who is depressed, facing burnout, and
generally having a difficult time with school contact? - ANSWER CAPS (Counseling and
Psychological Services)
This semester, you will take ___ quizzes in this course, and the lowest ___ score/s will be
dropped. - ANSWER 14,1
Attendance is mandatory in this course, and students are only allowed to miss one class
without penalty to their final grade. - ANSWER False
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. Foodscapes
B. Food identity
C. Food preparation
D. Culinary knowledge
E. Foodways - ANSWER E. Foodways
According to Robert Dirks and Gina Hunter, what is one of the major, practical concerns
that anthropologists of food face?
A. Food choices are so subjective that researchers cannot do meaningful research.
B. It can be difficult to get funding because their research is not viewed as socially
relevant.
,C. Cultural foodways are so different it is difficult to compare them.
D. There are no archives or datasets to access on foodways.
E. It can be difficult to study food because it is not a very common cultural practice. -
ANSWER B. It can be difficult to get funding because their research is not viewed as
socially relevant. (answer key says A,B,C,D,E
What does Gillian Crowther mean when she calls food an artifact?
A. She means that food an old topic of study unsuited for academia today.
B. She means that food is made through human culture and behavior.
C. She means that food is the product of our deep, evolutionary history.
D. She means that food is of archaeological significance.
E. She means that food is ordinary and ubiquitous. - ANSWER B. She means that food is
made through human culture and behavior.
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. - ANSWER C. Bovine milk. (answer key says A,B,C,D,E)
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. The details of someone's diet can inform anthropologists of every single aspect of
their life.
D. That many things about a person's individual, social, and cultural identity can be
determined by what they eat.
E. That medical doctors have the ability to determine the entire life history of a person
simply by knowing what a person typically eats. - ANSWER D. That many things about a
person's individual, social, and cultural identity can be determined by what they eat.
Why is our advanced retronasal smell problematic from an evolutionary perspective?
A. 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.
B. Because retronasal smell is unique only to our species, suggesting that it has very
little adaptive advantage.
C. 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.
D. 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.
E. Because our keen sense of smell is only developed when we're adults, making us
particularly vulnerable as children to food dangers. - ANSWER C. Because we have to first
place items then chew them in our mouths before we can begin to detect an items
