Read the following context and answer the question. Context: There's a story in my Tuscan family of nobility and forbidden love. It's set in Taranto, Puglia, on Italy's southern heel and involves my daughter's great-great-grandmother. The best known version is told by my husband Marco's uncle, Riccardo, who remembers it being told to him by his elderly Nonna Anna herself. Anna Michela Comasia Maria Calianno. Her long name was a sign of her family's noble status. She was born in Taranto, Puglia, in 1889, into a wealthy, well-educated Tarantine family of physicians, surgeons and landowners. One day, by chance, young Anna answered the door instead of the butler. There was Nicola Cardellicchio, the postman. He came from a poor family of bricklayers and wool spinners, raised by a single mother. "He was no adonis," noted Nonna Anna. Nicola was rather short and stocky, but she liked him immediately. She continued answering the door whenever the postman passed. When Anna's mother, Girolama, noticed her daughter's growing interest in the postman, she forbid her to see him again, threatening to disown her. So Anna did what any lovesick girl would do: she ran away, eloping with Nicola. The couple had nine children in Taranto Mario, Marco's grandfather was born in the middle of the First World War but times were very hard, and they moved north to Torino to look for work. Nonna Anna was perhaps not an instinctive cook. I wondered whether she ever had the possibility to learn how to cook. Her grandchildren, Angela (my mother in law) and Riccardo, remember her only ever making lesso (boiled meat) and these polpette, which became variously known in the family as "sugo di nonna Anna" and, oddly, "amatriciana" (which is actually a different recipe, a chilli-spiked sauce of fried guanciale and tomato to coat pasta). But these polpette plump meat balls, cooked slowly in tomato sauce, a very traditional dish from Puglia were passed down to Anna's daughter in law, Angela's Tuscan mother, Lina, who made them so often for her own family that she in turn taught her daughter in law,... Question: What has become the family recipe? Answer:
OPTIONS:
- Lesso
- Polpette
- Pasta
- not enough information
Polpette

Read the following context and answer the question. Context: David Gauntlett makes a good point in his newest book (Making Media Studies: The Creativity Turn in Media and Communications Studies) and that is that traditional forms of media studies are no longer applicable. Gone are the days of massive institutions and production companies, gone are the traditional audiences and simplistic texts. In, is the new age media companies, the everyday media makers, the consistent consumers and the fantastical mess of The WWW. While universities are pumping out the same content areas since the 1980's (e.g. institutions, production, audiences and texts) that are only relevant to a handful of media forms (cinema, television, online broadcasting and publications), the rest of the world is moving on. David Gauntlett so rightly says that creativity in media, should also refer to thinking creatively about the subject. What are the new ways of running media and communication studies? How has the subject itself changed? What approaches and methods can help media and communications studies to become innovative and useful in spheres beyond itself? David Gauntlett encourages a kind of call to arms, an acquiescence of the incapacities of the old system and a redirected gaze to the future needs of media students and media studies programs. Inspired by Tim Ingold's book Making, David believes media studies should have making at it's front and centre. He also believes the ability to do things with media should be embraced over and above the ability to talk about what others do with media, or what media does to us. The notion is that media studies should be hands on, that it should be all about ideas and critical engagement and this should be expressed through actual making. To borrow three key distinctions from the anthropologist Tim Ingold: 1. It's about learning WITH media rather than ABOUT media. 2. There is an intent to move FORWARD rather than looking BACKWARDS at how things are. 3. It's aims are TRANSFORMATIONAL rather than DOCUMENTARY. Question: David Gauntlett probably believes that: Answer:
OPTIONS:
- universities have outdated content areas when it comes to media studies
- universities just want to make money
- universities need to have more creative media studies programs
- not enough information

Answer: universities have outdated content areas when it comes to media studies

Read the following context and answer the question. Context: Cooking food is something we have done since the first caveman threw a mammoth steak on the fire. While it is true that cooking does cause chemical changes in food and a loss of some nutrients, it is a clear case of being alert and not alarmed. Every time we cook food, there is some degree of nutrient loss. Exposing food to heat, oxygen or light alters the nutrients found in food. It is not all bad news though because cooking food also has its advantages. Cooking food can increase its digestibility, meaning you will get more nutrients out of it. And even though there may be less of some nutrients from cooking, it is swings and roundabouts as the availability of certain phytonutrients increases. And of course, let's not forget that heating food kills some of the nasty microbes that can cause food poisoning. The principle behind a raw food diet is that cooking food destroys the natural enzymes and nutrients that would otherwise give us optimal health and control body weight. A raw food diet is almost entirely plant-based and includes fruits, vegetables, nuts, seeds, grains, vegetable oils and juices in their natural uncooked state. Now on the pro side for a raw food diet, it means if you are currently eating a lot of processed food, then switching to raw food will be a clear nutritional win. So that gets a big tick. Unquestionably, there are many benefits to eating plenty of fruits and vegetables. These foods are high in nutrients and fibre and low in kilojoules. But is raw superior to cooked? A review of 28 research studies found eaters of both cooked and raw vegetables had a lower risk of cancer compared to people who did not eat many vegetables in the first place. Where the science gets murky is the claim that raw food is better because cooking destroys the enzymes found in plants. It is 100 percent correct that cooking will do this. But so too does digestion. Few enzymes survive their trip through the hydrochloric acid spa bath in the stomach. And those plant enzymes are essential only to the plants. The... Question: Why should a raw food diet be eaten? Answer:
OPTIONS:
- because it aids digestion
- because it provides many kilojoules
- because it lowers cancer risks
- not enough information
because it lowers cancer risks