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肠子，脑子，厨子：人类与食物的演化关系 参考文献
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引言
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1. The recipe is in E. Topp and M. Howard, The Complete Book of Small-Batch Preserving (Buffalo: Firefly Books, 2007), 174.
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2. S. Pinker, The Language Instinct (New York: HarperPerennial, 1994).
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3. J. Vernon, Hunger: A Modern History (Cambridge, MA: Belknap Press of Harvard University Press, 2007).
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第一章 酥脆
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1. Food and Agriculture Organization of the United Nations, New Light on a Hidden Trea sure: International Year of the Potato (Rome: FAO, 2009).
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2. S. Tsuji, Japanese Cooking: A Simple Art (Tokyo: Kodansha, 2006).
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3. S. K. Srivastava, N. Babu, and H. Pandey, “Traditional Insect Bioprospecting—As Human Food and Medicine,” Indian Journal of Traditional Knowledge 8 (2009): 485–494.
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4. Ibid., 486.
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5. M. Harris, Good to Eat: Riddles of Food and Culture (Prospect Heights, IL: Waveland, 1998).
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6. L. M. Berzok, American Indian Food (Westport, CT: Greenwood Press, 2005).
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7. C. Stanford, J. S. Allen, and S. C. Antón, Biological Anthropology: The Natural History of Humankind, 2nd ed. (Upper Saddle River, NJ: Prentice-Hall, 2009).
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8. S. Freidberg, Fresh: A Perishable History (Cambridge, MA: Belknap Press, 2009).
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9. Ibid.
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10. J. Steingarten, The Man Who Ate Everything (New York: Vintage Books, 1997), 177.
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11. A. J. Marshall and R. W. Wrangham, “Evolutionary Consequences of Fallback Foods,” International Journal of Primatology 28 (2007): 1219–1235.
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12. J. E. Lambert, “Seasonality, Fallback Strategies, and Natural Selection: A Chimpanzee and Cercopithecoid Model for Interpreting the Evolution of the Hominin Diet,” in Evolution of the Human Diet: The Known, the Unknown, and the Unknowable, ed. P. S. Ungar, 324–343 (New York: Oxford University Press, 2007).
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13. H. McGee, On Food and Cooking: The Science and Lore of the Kitchen (New York: Scribner, 2004), 778.
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14. S. W. Mintz, Sweetness and Power: The Place of Sugar in Modern His tory (New York: Penguin, 1985).
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15. McGee, On Food and Cooking, 14; S. Kawamura, “Seventy Years of the Maillard Reaction,” in The Maillard Reactions in Foods and Nutrition, ACS Symposium Series, vol. 215, ed. G. R. Waller and M. S. Feather, 3–18(Washington, DC: American Chemical Society, 1983).
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16. McGee, On Food and Cooking, 304.
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17. R. Wrangham, Catching Fire: How Cooking Made Us Human (New York: Basic Books, 2009).
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18. Stanford, Allen, and Antón, Biological Anthropology, 8; J. S. Allen, The Lives of the Brain: Human Evolution and the Organ of Mind (Cambridge, MA: Belknap Press of Harvard University Press, 2009).
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19. L. Aiello and C. Dean, An Introduction to Human Evolutionary Anat omy (San Diego: Academic Press, 1990).
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