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Noncapitalist forms of economic exchange that are deeply embedded in social relations and always require reciprocity are called


A) commodity exchanges.
B) gift exchanges.
C) redistributive exchanges.
D) modes of exchange.

E) C) and D)
F) B) and C)

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The mode of exchange that requires some form of centralized social organization to receive economic contributions from all members of the group and to allocate them in such a way as to provide for every member of the group is called


A) reciprocity.
B) redistribution.
C) market exchange.
D) mode of production.

E) A) and B)
F) A) and C)

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"Goods assembled in ownership make physical, visible statements about the hierarchy of values to which their chooser subscribes." Explain what this statement means for the anthropological study of objects and provide in your response.

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In the early twentieth century, for exam...

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The exchange of goods and services of equal value is called


A) reciprocity.
B) redistribution.
C) market exchange.
D) mode of production.

E) B) and C)
F) All of the above

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Impersonal economic exchanges typical of the capitalist market in which goods are exchanged for cash are called


A) commodity exchanges.
B) gift exchanges.
C) redistributive exchanges.
D) modes of exchange.

E) None of the above
F) B) and D)

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Carole Counihan, cited in the text, notes that her younger female interviewees were


A) liberated from having to cook and clean up after cooking by the transformations of the Italian economy.
B) sharing household tasks, including cooking, equally with their husbands.
C) expected to work for wages, but also maintain the household, including doing the cooking.
D) still doing all the food preparation for the large extended peasant family.

E) All of the above
F) C) and D)

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Complex, variable, and enduring forms of cultural practices that organize social life are called


A) habitus.
B) institutions.
C) social organization.
D) economics.

E) A) and D)
F) B) and C)

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The bulk of Carole Counihan's data on food and nutrition in Tuscany came from


A) old restaurant menus from nineteenth-century Florence.
B) food-centered life histories from individuals from different generations.
C) cook-books written by important Tuscan chefs in the early twentieth century.
D) interviews with nutritionists at Italian universities.

E) B) and C)
F) A) and D)

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