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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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21. M. L. Kringelbach and A. Stein, “Cortical Mechanisms of Human Eating”; Rolls, “Smell, Taste, Texture, and Temperature.”
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22. A. Escoffi er, Memories of My Life, trans. L. Escoffi er (New York: Van Nostrand Reinhold, 1997).
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23. I. E. T. de Araujo et al., “Repre sen ta tion of Umami Taste in the Human Brain,” Journal of Neurophysiology 90 (2003): 313–319.
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24. Silverthorn, Human Physiology: West, Physiological Basis of Medical Practice.
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25. R. C. Coghill, C. N. Sang, J. M. Maisog, and M. J. Iadarola, “Pain Intensity Pro cessing within the Human Brain: A Bilateral, Distributed Mechanism,” Journal of Neurophysiology 82 (1999): 1934–1943.
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26. C. Rennefeld et al., “Habituation to Pain: Further Support for a Central Component,” Pain 148 (2010): 503–508.
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27. D. F. Zatzick and J. E. Dimsdale, “Cultural Variations in Response to Painful Stimuli,” Psychosomatic Medicine 52 (1990): 544–557.
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28. L. Perry et al., “Starch Fossils and the Domestication and Dispersal of Chili Peppers (Capsicum spp. L. ) in the Americas,” Science 315 (2007): 986–988; I. Paran and E. van der Knapp, “Ge ne tic and Molecular Regulation of Fruit and Plant Domestication Traits in Tomato and Pepper,” Journal of Experimental Biology 58 (2007): 3841–3852.
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29. P. Rozin, “Psychobiological Perspectives on Food Preferences and Avoidances,” in Food and Evolution: Toward a Theory of Human Food Habits, ed. M. Harris and E. B. Ross, 181–205 (Philadelphia: Temple University Press, 1987); J. Gorman, “A Perk of Our Evolution: Plea sure in Pain of Chilies,” New York Times, September 20, 2010.
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30. S. Molnar, Human Variation: Races, Types, and Ethnic Groups (Upper Saddle River, NJ: Prentice Hall, 2006); R. J. Williams, Biochemical Individ- uality: The Basis for the Genetotrophic Concept (Austin: University of Texas Press, 1979 [1956]).
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31. S. Wooding, “Phenylthiocarbamide: A 75- Year Adventure in Ge ne tics and Natural Selection,” Ge ne tics 172 (2006): 2015–2023, quote from 2015.
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32. S. - W. Guo and D. R. Reed, “The Ge ne tics of Phenylthiocarbamide,” Annals of Human Biology 28 (2001): 111–142.
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33. Ibid.; D. Drayna, “Human Taste Ge ne tics,” Annual Review of Genomics and Human Ge ne tics 6 (2005): 217–235; B. J. Tepper, “Nutritional Implications of Ge ne tic Taste Variation: The Role of PROP Sensitivity and Other Taste Phenotypes,” Annual Review of Nutrition 28 (2008)
:367–388.
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34. Drayna, “Human Taste Ge ne tics.”
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35. Tepper, “Nutritional Implications of Ge ne tic Taste Variation”; B. J. Tepper et al., “Ge ne tic Variation in Taste Sensitivity to 6- n-propylthiouracil and Its Relationship to Taste Perception and Food Selection,” Annals of the New York Academy of Sciences 1170 (2009): 126–139.
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