Нейрогастрономия. Почему мозг создает вкус еды и как этим управлять

Wilson, D. A., and R. J. Stevenson. Learning to Smell: Olfactory Perception from Neurobiology to Behavior. Baltimore: Johns Hopkins University Press, 2006.

ГЛАВА 24. Запах, вкус и речь

Acree, T. E. Flavornet, 2003. Available at http://www.flavornet.org/ flavornet.html.

Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specificity of chemical senses. Brain and Language 77 (2001): 187–196.

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Noble, A. The Wine Aroma Wheel, 2010. Available at http://winearomawheel.com/.

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Thomas, D. Chez Depardieu: The actor Gйrard Depardieu’s new restaurant is all the buzz in Paris. Dana Thomas books a table. New York Times, March 28, 2004, 18–22.

Walter, B. Of Music and Music Making. New York: Norton,1961.

ГЛАВА 25. Запах, вкус и сознание

Crick, F., and C. Koch. A framework for consciousness. Nature Neuroscience 6 (2003): 119–126.

Li, W., I. Lopez, J. Osher, J. D. Howard, T. B. Parrish, and J. A. Gottfried. Right orbitofrontal cortex mediates conscious olfactory perception. Psychological Science 21 (2010): 1454–1463.

Sela, L., Y. Sacher, C. Serfaty, Y. Yeshurun, N. Soroker, and N. Sobel. Spared and impaired olfactory abilities after thalamic lesions. Journal of Neuroscience 29 (2009): 12059–12069.

Sobel, N., V. Prabhakaran, C. A. Hartley, J. E. Desmond, G. H. Glover, E. V. Sullivan, and J. D. E. Gabrieli. Blind smell: Brain activation induced by an undetected airborne chemical. Brain 122 (1999): 209–217.

Tait, D. S., and V. J. Brown. Diffi culty overcoming learned non-reward during reversal learning in rats with Ibotenic acid lesions of orbital frontal cortex. In Linking Affect to Action: Critical Contributions of the Orbitofrontal Cortex, edited by G. Schoenbaum, J. A. Gottfried, E. A. Murray, and S. J. Ramus, 407–420. Boston: Blackwell, for the New York Academy of Sciences, 2007.

Verhagen, J. V. The neurocognitive bases of human multimodal food perception: Consciousness. Brain Research Reviews 53 (2007): 271–286.

ГЛАВА 26. Роль запаха и вкуса в эволюции человека

Boswell, James. Boswell’s Life of Johnson, Together with Boswell’s Journal of a Tour to the Hebrides and Johnson’s Diary of a Journey into North Wales (1785). 6 vols. Edited by G. B. Hill. Revised and enlarged by L. F. Powell. Oxford: Clarendon, 1934–1964.

Bramble, D. M., and D. E. Lieberman. Endurance running and the evolution of Homo. Nature 432 (2004): 345–352.

Farb, P., and G. Armelagos. Consuming Passions: The Anthropology of Eating. Boston: Houghton Miffl in, 1980.

Hildebrand, J. G., and G. M. Shepherd. Molecular mechanisms of olfactory discrimination: Converging evidence for common principles across phyla. Annual Review of Neuroscience 20 (1997): 595–631.

Laska, M., A. S. Seibt, and A. Weber. “Microsmatic” primates revisited: Olfactory sensitivity in the squirrel monkey. Chemical Senses 25 (2000): 47–53.

Lieberman, D. E. The Evolution of the Human Head. Cambridge, Mass.: Harvard University Press, 2011.

Pinker, S. The Language Instinct: How the Mind Creates Language. New York: Morrow, 1994.

Potts, R. Environmental hypotheses of hominim evolution. Yearbook of Physical Anthropology 41 (1998): 93–138.

Rouquier, S., A. Blancher, and D. Giorgi. The olfactory receptor gene repertoire in primates and mouse: Evidence for reduction of the functional fraction in primates. Proceedings of the National Academy of Sciences of the United States of America 97 (2000): 2870–2874.

Wrangham, R. Catching Fire: How Cooking Made Us Human. New York: Basic Books, 2009.

ГЛАВА 27. Почему вкус – это важно?