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40. P. Bellwood, “The Dispersals of Established Food- Producing Populations,” Current Anthropology 50 (2009): 621–626.
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41. G. W. Stocking, Race, Culture, and Evolution: Essays in the History of Anthropology (Chicago: University of Chicago Press, 1982).
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42. M. Sahlins, Stone- Age Economics (Hawthorne, NY: Aldine de Gruyter, 1972).
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43. A. S. Wiley and J. S. Allen, Medical Anthropology: A Biocultural Ap proach (New York: Oxford University Press, 2009).
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44. D. Cook, “Subsistence Base and Health in the Lower Illinois Valley: Evidence from the Human Skeleton,” Medical Anthropology 4 (1979): 109–124.
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45. J. V. Neel, “Diabetes Mellitus: A Thrifty Genotype Rendered Detrimental by ‘Progress’?” American Journal of Human Ge ne tics 14 (1962): 353–362; J. V. Neel, “The Thrifty Genotype Revisited,” in The Ge ne tics of Diabetes Mellitus, ed. J. Kobberling and R. Tattersall, 283–293 (London: Academic Press, 1982).
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46. J. S. Allen and S. M. Cheer, “The Non- Thrifty Genotype,” Current Anthropology 37 (1996): 831–842; see also Wiley and Allen, Medical Anthropology, 96–100.
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47. T. B. Gage and S. DeWitte, “What Do We Know about the Agricultural Demographic Transition?” Current Anthropology 50 (2009): 649–655.
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48. S. B. Eaton and M. J. Konner, “Paleolithic Nutrition: A Consideration of Its Nature and Current Implications,” New En gland Journal of Medicine 312 (1985): 283–289.
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49. Eaton, Eaton, and Konner, “Paleolithic Nutrition Revisited.”
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50. S. Lindeberg, “Modern Human Physiology with Respect to Evolutionary Adaptations That Relate to Diet in the Past,” in The Evolution of Hominin Diets: Integrating Approaches to the Study of Palaeolithic Subsistence, ed. J. - J. Hublin and M. P. Richards, 43–57 (New York: Springer, 2009), quote from 52.
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51. S. Lindeberg et al., “A Paleolithic Diet Improves Glucose Tolerance More than a Mediterranean- Like Diet in Individuals with Ischaemic Heart Disease,” Diabetologia 50 (2007): 1795–1807.
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52. G. Cochran and H. Harpending, The 10,000 Year Explosion (New York: Basic Books, 2009).
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第三章 食物与感官的脑
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Epigraph from M. F. K. Fisher, The Art of Eating, published by Wiley Publishing, Inc., Hoboken, NJ. Copyright © 1937, 1941, 1942, 1948, 1949, 1954, 1990, 2004 by M. F. K. Fisher. Reprinted with permission of John Wiley & Sons, Inc., and Lescher & Lescher, Ltd. All rights reserved.
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1. D. Kamp, The United States of Arugula (New York: Broadway Books, 2006).
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2. S. Frings, “Primary Pro cesses in Sensory Cells: Current Advances,“Journal of Comparative Physiology A 195 (2009): 1–19; U. B. Kaupp, “Olfactory Signalling in Vertebrates and Insects: Differences and Commonalities,” Nature Reviews Neuroscience 11 (2010): 188–200; J. R. Sanes and S. L. Zipursky, “Design Principles of Insect and Vertebrate Visual Systems,“Neuron 66 (2010): 15–36.
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3. Kamp, United States of Arugula.
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4. M. Pollan, In Defense of Food: An Eater’s Manifesto (New York: Pen guin, 2008).
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5. R. L. Spang, The Invention of the Restaurant: Paris and Modern Gastro nomic Culture (Cambridge, MA: Harvard University Press, 2000).
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6. Ibid., 146–169.
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7. Ibid., 150–160.
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8. Ibid., 158.
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9. M. Montanari, Food Is Culture, trans. A. Sonnenfeld (New York: Columbia University Press, 2006), quote from 61.
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1700368018
10. J. A. Brillat- Savarin, The Physiology of Taste, or Meditations on Tran scendental Gastronomy, trans. M. F. K. Fisher (New York: Alfred Knopf, 2009 [1825]), quote from 168.
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