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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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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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11. This discussion of taste physiology is derived from D. U. Silverthorn, Human Physiology: An Integrated Approach, 2nd ed. (Upper Saddle River, NJ: Prentice Hall, 2001), and J. B. West, ed., Physiological Basis of Medical Practice, 12th ed. (Baltimore: Williams and Wilkins, 1990).
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12. R. D. Mattes, “Is There a Fatty Acid Taste?” Annual Review of Nutrition 29 (2009): 305–327.
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13. M. L. Kringelbach and A. Stein, “Cortical Mechanisms of Human Eating,” in Frontiers in Eating and Weight Regulation, Forum of Nutrition, vol. 63, ed. W. Langhans and N. Geary, 164–175 (Basel: Karger, 2010); E. T. Rolls, “Smell, Taste, Texture, and Temperature Multimodal Repre sen tations in the Brain, and Their Relevance to the Control of Appetite,” Nutrition Reviews 62 (2004): S193–S205.
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14. G. Scalera, “Effects of Conditioned Food Aversions on Nutritional Behavior in Humans,” Nutritional Neuroscience 5 (2002): 159–188.
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15. J. Nolte, The Human Brain: An Introduction to Its Functional Anatomy, 5th ed. (St. Louis: Mosby, 2002).
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16. Rolls, “Smell, Taste, Texture, and Temperature.”
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17. Ibid., S193.
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18. U. Sautter, “Dining in the Dark,” Time, July 22, 2002; R. Long,“Dining in the Dark,” AmericanWay, March 15, 2010.
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19. D. Salisbury, Dark Dining Project website, 2010, www.darkdiningprojects.com/ dark-dining.htm#whydark.
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20. E. T. Rolls, Z. J. Sienkiewicz, and S. Yaxley, “Hunger Modulates the Responses to Gustatory Stimuli of Single Neurons in the Caudolateral Orbitofrontal Cortex of the Macaque Monkey,” Eu ro pe an Journal of Neuroscience 1 (1989): 53–60.
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