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Anthropology A Problem-Based
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 Chapter 6: The Cultural Construction of Identity
Test Bank

Multiple Choice Questions

1. Mahatma Gandhi referred to individuals as drops in the ocean that cannot survive
without the ocean. This perspective is considered

a) individualistic.
b) holistic.
c) sociocentric.
d) egocentric.

Answer: b [p. 208]

2. The idea that qualities such as generosity, integrity, or beauty can only apply to
social situations, not individuals, describes which view of the self?

a) Individualistic
b) Holistic
c) Sociocentric
d) Egocentric

Answer: c [p. 209]

3. In Japan, the relative social standing of speaker and listener is established at the
beginning of a conversation. This is known as "polite speech" or

a) keigo.
b) social grading.
c) patriarchial speech.
d) jibub.

Answer: a [p. 210]

4. Japanese people

a) conceive themselves as individuals.

b) believe in self-development.
c) establish autonomy of the individual away from society.
d) All of the above

Answer: d [pp. 210 -211]

46
5. A characteristic of the identity toolbox that is used in every society to differentiate
and categorize people is

a) family membership.
b) wealth.
c) skin color.
d) All of the above

Answer: a [p. 211]

6. In Northern Ireland, Catholics emphasize their decency and see themselves as the
only true Irish. Meanwhile, Protestants take pride in their military triumphs and
their loyalty to Great Britain. These self-images illustrate the concept of

a) egocentrism.
b) positive identity.
c) negative identity.
d) cultural relativism.

Answer: b [p. 212]

7. The berdache or nadle among Native Americans were

a) specialized shamans.
b) considered disgusting by adult males.
c) limited to sexually focused occupations.
d) a third gender of biological males who chose to adopt many female roles.

Answer: d [p. 213]

8. The conversation style of women

a) avoids firm commitment.

b) avoids expressing strong opinions.
c) illustrates their weak social position.
d) All of the above

Answer: d [p. 215]

47
9. Rites of passage are rituals that mark the transition from one life stage to the next.
Which of the following is NOT found among virtually all rites of passage?

a) The person is separated from an existing identity.

b) The person enters a transition phase.
c) Changes are incorporated into a new identity.
d) All of the above are found in rites of passage.

Answer: d [p. 216]

10. Among which group is circumcision the central feature of a boy's rite of passage
into manhood?

a) The Maasai
b) Irish Catholics
c) Ju/wasi
d) Japanese

Answer: a [p. 217]

11. In her research on fraternity practices on American college campuses, Peggy

Sanday uses the term "phallocentrism," which refers to the penis as a symbol of

a) masculine social power and dominance.

b) homosexuality.
c) fertility.
d) bonding.

Answer: a [p. 219]

12. What key principle characterizes Marcel Mauss' theory about gifts?

a) Giving
b) Receiving
c) Bonding
d) Reciprocity

Answer: d [p. 222]

48
13. The kula ring is part of which society?

a) Ju/wasi
b) Trobriand Islanders
c) Kwakiutl
d) Maasai

Answer: b [p. 222]

14. The Gitksan of the Pacific Northwest believe what about personal names?

a) There are only a limited number of personal names.

b) Each name is associated with spiritual powers, honors, and wealth.
c) When someone dies, a competition ensues to claim the vacated name in the
hope of acquiring the powers, honors, and wealth associated with it.
d) All of the above

Answer: d [p. 223]

15. A potlatch is a

a) feast at a funeral.
b) naming ceremony.
c) competition of giving away wealth.
d) All of the above

Answer: d [p. 223]

16. How would you best characterize a Gitksan potlatch?

a) As a feast at a funeral
b) As a sacrifice at a funeral
c) As a means of demonstrating personal power
d) As a feast designed to resolve feuds

Answer: a [p. 223]

17. Who receives a name at this potlatch?

a) The person who contributes the most wealth to the potlatch

b) The deceased
c) An animal spirit
d) The person who is deemed most spiritual

Answer: a [p. 223]

49
18. How does James Carrier define a commodity?

a) Any material object that is exchanged

b) Any good that has value
c) Any good that carries no special meaning to the purchaser
d) Any good that carries symbolic meaning to the purchaser

Answer: c [p. 225]

19. For most Americans, within what social sphere is Christmas gift-giving most
important?

a) Among friends and neighbors

b) Within the family
c) At work
d) Within religious circles

Answer: b [p. 227]

20. Among the Melpa of New Guinea, a Big Man is a leader who is independent and
wealthy in terms of

a) their cash.
b) their number of dependents.
c) their yam fields.
d) their number of pigs.

Answer: d [p. 229]

21. When American 10- and11-year-olds were shown drawings of other children and
asked to rank them, which group was consistently ranked lowest?

a) Thin children
b) Children with missing limbs
c) Fat children
d) Children in wheelchairs

Answer: c [p. 232]

50
22. In Fat Talk, anthropologist Mimi Nichter found that 90 percent of adolescent
white girls she surveyed were dissatisfied with their weight while African
American girls felt that beauty was better defined by

a) personality.
b) being thin.
c) being heavy.
d) hair style.

Answer: a [p. 236]

23. For female adolescents, what purpose does "fat talk" serve?

a) It enables girls to get support and affirmation from other girls.

b) It enables girls to express solidarity.
c) It allows girls to avoid the appearance of being satisfied with their appearance.
d) All of the above

Answer: d [p. 234]

24. Which of the following is true from a socio-centric perspective?

a) Social situations possess qualities, not individuals.

b) Americans possess the most enduring qualities.
c) Individuals vary in their possession of enduring qualities.
d) People generally feel that their culture is superior to others.

Answer: a [p. 209]

25. Which of the following is a true statement with regard to gender?

a) Gender assignment begins at birth.

b) Cheerleading reinforces gender roles.
c) Gender is a cultural construct.
d) All of the above are true.

Answer: d [p. 211]

51
True/False Questions

1. The dominant view of the self in American society is egocentric.

Answer: T [p. 208]

2. Family membership, gender, and age are characteristics of individuals universally

used to differentiate and group people.

Answer: T [p. 211]

3. The Japanese language does not reflect the status-conscious nature of the culture.

Answer: F [p. 210]

4. In most traditional societies, wealth is the central organizing principle.

Answer: F [p. 211]

5. Even though the Catholics and Protestants in Northern Ireland have a history of
animosity, people in the province say they cannot distinguish a Catholic from a
Protestant based on external cues.

Answer: F [p. 212]

6. Parents use more diminutives when speaking to girls and more direct prohibitions
when speaking to boys.

Answer: T [p. 213]

7. Moroccan self-identity is tied to family and community of origin.

Answer: T [p. 208]

8. Berdache and nadle are terms used in some Native American groups to identity
biological females who identify as males.

Answer: F [p. 213]

9. According to Robin Lakoff, females and males with little power use the same form of
speech that reflects their weak social position.

Answer: F [p. 215]

52
10. According to David Gilmore, the male identity is universally more problematic than
the female identity because of a boy's subliminal identification with the mother.

Answer: T [p. 217]

11. "Pulling Train" is a fraternity term for masturbation.

Answer: F [p. 218]

12. Peggy Reeves Sanday's research on gang rape in fraternities indicates that it is a male
bonding ritual that occurs relatively frequently.

Answer: T [pp. 218-219]

13. A kula ring circuit generally takes 3 to 4 months to complete the circle.

Answer: F [p. 222]

14. The potlatch ceremony is performed at a funeral in which participants compete by

giving away their wealth.

Answer: T [p. 223]

15. Mimi Nichter’s research indicates that about the same percentage of white and black
teenage girls were dissatisfied with their weight.

Answer: F [pp. 233-234]

Short Answer Questions

1. According to Peggy Reeves Sanday, what are three things that stand out in her account
of fraternity behavior? [pp. 217-220]

2. What skills define a successful Big Man among the Melpa? Describe the most
important skill. [pp. 229-232]

3. According to Harriet Whitehead, what is one reason Americans have difficulty

recognizing a third gender? [p. 214]

4. The self in the sociocentric view exists only in what situation? [pp. 208-209]

5. What are the three phases in a rite of passage as defined by Arnold Van Gennep? [p.
216]

53
6. How do naming practices in different societies reveal views of self? [pp. 207-208]

7. What is the difference between the egocentric and sociocentric self? [p. 208]

8. List some of the features in different societies that people use to define identities. [pp.
212-216]

9. How are the Navajo, Cheyenne, and Lakota views of gender different from that of
most Americans? [pp. 213-214]

10. Why is gang rape or "pulling train" often not considered rape by either the
perpetrators or the victim? [p. 218]

11. According to Peggy Reeves Sandy's research on college fraternities, what is the
general attitude of fraternity men towards women? [p. 219]

12. What is the purpose of gift-giving according to Marcel Mauss? [p. 222]

13. How does the world of sports reinforce gender roles? [p. 213]

14. According to James Carrier, what is the difference between a gift and a commodity?
[pp. 224-225]

15. According to Mimi Nichter, researcher of adolescent girls' body image and identity,
what is "fat talk?" [pp. 234-235]

Essay Questions
1. Contrast the American concept of self with the Japanese concept. How do these
differences affect relations with others? [pp. 207-208]

2. Describe the process of "making moka" among the Melpa of New Guinea. How does a
person collect the wealth necessary, and what may endanger the success of a moka?
[pp. 229-232]

3. Contrast some of the ways gender is defined in different societies. What implications
do these definitions have for the kinds of roles that people are free to occupy? [pp.
212-216]

4. How is "phallocentrism" represented in fraternity initiation ceremonies? How do these

ceremonies reflect the initiates' attitude toward women? [pp. 219-221]

5. How are fraternity initiation rituals in America similar to rites of passage into
manhood found among traditional societies? [p. 221]

54
6. What does Christmas reflect about American culture? [pp. 226-228]

7. What is "fat talk," and what purposes does it serve? [pp. 234-236]

8. How do body image and identity differ between white girls and African American
girls? [pp. 238-239]

55
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 white onion, 125
Oxford brawn, 137
common oyster, 114
good oyster, 114
piquante, 118
common pudding, 402
delicious German pudding, 403
pine-apple pudding, 405
pine-apple syrup, 405
punch, for sweet puddings, 402
sweet pudding, 404
raspberry, 404
remoulade, 137
Robert, 118
shrimp, 115
common sorrel, 120
Soubise, 126
Soubise (French receipt), 126
Spanish, 100
sweet, for venison, 100
Tartar, 143
common tomata, 123
a finer tomata, 124
tournée, or thickened pale gravy, 105
excellent turnip, 127
very common white, 111
English white, 111
wine sauces, 402
French white, or béchamel, 107
vegetable marrow, fine, 127
velouté (obs.), 107
Sauces, to thicken, 105
green, for colouring, 129
Saucisses aux truffes, or truffled sausages 263
Saunders, 270
Sausage-meat, cake of, 261
in chicken-pie, 353
Kentish, 261
to make, 261, 262
pounded, very good, 262
boned turkey, filled with, 268
Sausages, boiled, 262
and chestnuts (an excellent dish), 262
common, 261
excellent, 262
truffled, 263
Sauté pan, for frying, 176
Savoury toasts, 390
Scientific roasting, 171
Scotch marmalade, 528
Scottish shortbread, excellent, 557
Sea-kale to boil, 316
stewed in gravy (entremets), 316
Sea-pheasant, or pintail, to roast, 294
Sefton, a, or veal custard, 362
Shad, Touraine fashion, 79
Shrimp sauce, 115
Shrimps, to boil, 93
boudinettes of, 92
potted, 306
to shell quickly and easily, 93
Sippets à la Reine, 5
fried, 4
Sirloin of beef, to roast, 184
Smelts to bake, 78
to fry, 77
Snipes to roast, 293
Snow-balls, orange, 420
apple, 421
Soles, baked, or au plat, 66
baked, a simple receipt, 66
to boil, 64
to choose, 48
fillets of, 65
to fry, 64
stewed in cream, 67
Solimemne, a, or rich French breakfast cake, 549
Soufflé, Louise Franks’ citron, 378
cheese, 379
Soufflé-pan, 377
Soufflés, remarks on, 377
Sounds, cods’, to boil, 63
to fry in batter, 63
Soup, apple, 21
artichoke, or Palestine, 19
good calf’s head, not expensive, 27
Buchanan carrot, 46
common carrot, 20
a finer carrot, 20
carrot, maigre, 45
chestnut, 19
cocoa-nut, 19
cucumber, 38
fish, cheap, 46
des Galles, 28
clear pale gravy, or consommé, 10
another gravy, 10
cheap clear gravy, 11
superlative hare, 32
a less expensive hare, 32
in haste, 43
à la Julienne, 38
Mademoiselle Jenny Lind’s (authentic receipt), 16
the Lord Mayor’s, 17
the Lord Mayor’s (author’s receipt for), 18
maccaroni, 13
milk, with vermicelli, 44
mock turtle, 25
old-fashioned mock turtle, 26
mullagatawny, 35
vegetable mullagatawny, 37
mutton stock for soups, 16
ox-tail, 42
white oyster, or oyster-soup à la Reine, 30
parsnep, 22
another parsnep, 22
partridge, 35
common peas, 41
peas, without meat, 42
rich peas, 41
cheap green peas, 40
an excellent green peas, 39
green peas, without meat, 39
pheasant, 33
another pheasant, 34
potage aux nouilles, or taillerine soup, 14
potage à la Reine, 29
potato, 21
rabbit, à la Reine, 31
brown rabbit, 31
rice, 14
cheap rice, 44
rice flour, 15
white rice, 15
sago, 14
sausage (Swedish receipt), 577
semola and soujee, 13
 semoulina, 12
semoulina (or soup à la Semoule), 12
a cheap and good stew, 43
spring, 38
taillerine, 14
tapioca, 14
economical turkey, 33
common turnip, 21
a quickly made turnip, 21
turtle, mock, 23
mock turtle, old-fashioned, 26
vermicelli (or potage au vermicelle), 12
stock for white, 15
Westerfield white, 22
a richer white, 23
Soups, directions to the cook for, 2
to fry bread to serve with, 5
ingredients used for making, 1
nouilles to serve in, 5
mutton stock for, 16
to thicken, 4
time required for boiling down, 4
vegetable vermicelli for, 5
Spanish sauce, or Espagnole, 100
sauce, with wine, 100
Spiced beef, 199
Spinach, à l’Anglaise, or English fashion, 317
common English modes of dressing, 317
French receipt for, 316
green, for colouring sweet dishes, &c., 455
dandelions dressed like, 318
Sprouts, &c., to boil, 332
Steaming, general directions for, 172
Stewed beef-steak, 189
 beef-steak, in its own gravy, 189
beet-root, 340
cabbage, 333
calf’s feet, 228
calf’s liver, 228
carp, 82
celery, 341
cod-fish, 62
cucumber, 323
eels, 84
figs, 492
fillet of mutton, 238
fruits (various), 456-459
hare, 286
lamb cutlets, 246
leg of lamb with white sauce, 243
loin of lamb in butter, 246
lettuces, 319
mackerel, in wine, 72
fillets of mackerel in wine (excellent), 72
mutton cutlets in their own gravy, 240
onions, 342
ox-tails, 195
ox, or beef tongue (Bordyke receipt), 203
oysters, 86
sea-kale in gravy, 316
soles in cream, 67
tomatas, 327
trout, 80
turnips in butter, 334
turnips in gravy, 335
knuckle of veal, with rice or green peas, 221
shoulder of veal, 219
shoulder of venison, 283
Stew, a good English, 191
a good family, 242
a German, 190
 an Irish, 242
baked Irish, 243
Spring stew of veal, 224
a Welsh, 191
Stew, to, shin of beef, 192
a rump of beef, 194
Stewing, general directions for, 173
Stewpan, copper, 181
Stock, clear pale, 11
for white soup, 13
mutton, for soups, 14
shin of beef for gravies, 97
pot, 169
Store sauces, 145-155
Strawberries, to preserve, for flavouring creams, &c., 506
Strawberry vinegar, 577
jam, 504
jelly, 505
isinglass jelly, 468
tartlets, 375
vinegar, of delicious flavour, 577
Stufato (a Neapolitan receipt), 615
Stuffing for geese and ducks, No. 9, 160
Cook’s stuffing for geese and ducks, 161
Suédoise, or apple hedgehog, 480
Suédoise of peaches, 488
Suet crust, for pies, superior, 348
common, 348
Sugar glazings, and icings, for fine pastry and cakes, 543
barley, 564
grains, to colour, for cakes, &c., 542
 to boil, from candy to caramel, 563
to clarify, 562
Swan’s egg, to boil, 448
forced, 447
en salade, 448
Sweetbreads, to dress, 227
à la Maître d’Hôtel, 227
cutlets, 227
small entrées of, 232
roasted, 215
Sweet, patties à la minute, 387
Syllabub, a birthday, 581
Syllabubs, superior whipped, 476
Syrup, fine currant, or sirop de groseilles, 579
Tamarinds, acid, in curries, 296
Tapioca soup, 14
Tarragon vinegar, 151
Tart, a good apple, 363
young green apple, 364
barberry, 364
German, 362
the monitor’s, 370
Tartlets, of almond paste, 367
creamed, 375
jelly, or custards, 375
to make, 361
lemon, 372
strawberry, 375
Tarts, to ice, 345
Tench, to fry, 83
Thickening for sauces, French, 106
Tipsy cake, 474
Toasting, directions for, 183
Toffee, Everton, 567
another way, 567
Tomata catsup, 151
sauces, 123, 124
Tomatas, forced, 327
forced (French receipt), 328
purée of, 328
roast, 327
en salade, 327
stewed, 327
Tongue, to boil, 203
to stew, 203
Tongues, to pickle, 197
Tourte, à la châtelaine, 364
the lady’s, 364
meringuée, or with royal icing, 363
Trifle, brandy, or tipsy cake, 474
an excellent, 473
Swiss, very good, 473
Trout, to stew (a good common receipt), 80
in wine, 80
Truffled butter, 139
sausages, 263
Truffles and their uses, 331
à l’Italienne, 332
à la serviette, 232
to prepare for use, 332
Turbot, to boil, 56
au béchamel, 57
cold, with shrimp chatney, 144
 à la crême, 57
Turkey, to boil, 267
boned and forced, 268
to bone, 265
à la Flamande, 270
to roast, 267
poult, to roast, 270
Turkeys’ eggs, to dress, 447
forced (excellent entremets) 447
poached, 449
sauce of, 110
Turnip-radishes, to boil, 318
soup, economical, 33
Turnips, to boil, 333
to mash, 333
stewed in butter, 334
in gravy, 335
in white sauce 334
Vanilla in cream, pudding, &c., 410
Veal, blanquette of, with mushrooms, 229
boiled breast of, 218
roast breast of, 219
breast of, simply stewed, 618 (see note)
breast of, stewed and glazed, 618
cake, Bordyke, 222
cake, small pain de veau, or veal, 222
to choose, 209
Scotch collops of, 226
custard, or Sefton, 362
cutlets, 225
cutlets, or collops, à la Française, 226
cutlets, à l’Indienne, or Indian fashion, 225
cutlets, à la mode de Londres, or London fashion, 226
divisions of, 209
 boiled fillet of, 217
roast fillet of, 216
fillet of, au bechamel, with oysters, 216
fricandeau of, 223
fricasseed, 231
goose (City of London receipt), 220
Norman harrico of, 224
boiled knuckle of, 221
knuckle of, en ragout, 221
knuckle of, with rice or green peas, 221
boiled loin of, 218
roast loin of, 217
stewed loin of, 218
minced, 230
minced, with oysters (or mushrooms), 231
neck of, à la crême, 220
neck of, roast, 220
to bone a shoulder of, 219
stewed shoulder of, 219
spring stew of, 224
Sydney, 231
Vegetable marrow, to boil, fry, mash, 327
vermicelli, 6
Vegetables, to boil green, 309
to clear insects from, 309
remarks on, 308
Venetian cake (super excellent), 547
fritters (very good), 383
Venison, to choose, 281
collops and cutlets, 284
to hash, 284
to roast a haunch of, 282
in pie, 352
sauces for, 295
to stew a loin of mutton like, 239
 to stew a shoulder of, 283
Vermicelli pudding, 439
soup, 12
Viennese pudding, or Salzburger Nockerl, 620
Vinegar, cayenne, 153
celery, 152
cucumber, 152
eschalot, or garlic, 152
horseradish, 153
green mint, 152
raspberry (very fine), 578
strawberry (delicious), 577
tarragon, 151
Vol-au-vent, a, 357
à la crème, 358
of fruit, 358
Vols-au-vents, à la Parisienne, 374
small, to make, 361
Walnut catsup, 149-150
Walnuts, to pickle, 536
salad of, 141
Water Souchy (Greenwich receipt), 78
White bait (Greenwich receipt), 78
Whitings baked, À la Française, 68
baked (Cinderella’s receipt), 70
to boil, 68
to fry, 67
fillets of, 68
Wild ducks, to roast, and their season, 294
salmi, or hash of, 294
Wild fowl, its season, 294
Wine, elderberry (good), 584
eschalot, 153
ginger, 584
to mull (an excellent French receipt), 581
orange, 585
raisin, which resembles foreign, 583
Wine-vase, antique, 577
Wire lining for frying-pan, 177
Woodcocks, or snipes, to roast, 293
Woodruff, in Mai Trank, 620
Yorkshire ploughman’s salad, 315
pudding, common, 441
pudding, good, 440
Regent potatoes, their excellence, 311
[TN: Footnote text is not allowed within the range of the Index.

Footnote 194 is referenced from the entry for “fillets of whitings”.

Footnote 195 is referenced from the entry for “Queen Mab’s summer
pudding”.

Clicking on the footnote numbers below will take you to the index
entries that reference these footnotes.]
194. Though not included in this list, all sweet puddings are served as entremets,
except they replace the roasts of the second course.

195. Fish is not usually served as an entrée in a common English dinner; it is,
however, very admissible, either in fillets, or scallops, in a currie, or in a vol-
au-vent. Various circumstances must determine much of the general
arrangement of a dinner, the same dishes answering at times for different
parts of the service. For example, a fowl may be served as the roast for a
small company, and for a large one as an entrée. For a plain family dinner,
too, many dishes may be served in a different order to that which is set
down.

Woodfall and Kinder, Printers, Milford Lane, Strand, London, W.C.

 APRIL 1885.

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