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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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36. N. Soranzo et al., “Positive Selection on a High- Sensitivity Allele of the Human Bitter- Taste Receptor TAS2R16,” Current Biology 15 (2005): 1257–1265.
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37. S. Wooding et al., “Natural Selection and Molecular Evolution in PTC, a Bitter- Taste Receptor Gene,” American Journal of Human Ge ne tics 74 (2004): 637–646.
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38. Ibid.
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39. J. C. Wang et al., “Functional Variants in TAS2R38 and TAS2R16 Infl uence Alcohol Consumption in High- Risk Families of African- American Origin,” Alcoholism: Clinical and Experimental Research 31 (2007): 209–215.
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40. V. B. Duffy, “Variation in Oral Sensation: Implications for Diet and Health,” Current Opinion in Gastroenterology 23 (2007): 171–177, quote from 173.
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41. Y. Hasin- Brumshtein, D. Lancet, and T. Olender, “Human Olfaction: From Genomic Variation to Phenotypic Diversity,” Trends in Ge ne tics 25 (2009): 178–184.
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42. H. Kaplan et al., “A Theory of Human Life History Evolution: Diet, Intelligence, and Longevity,” Evolutionary Anthropology 9 (2000): 156–185; C. Panter- Brick, “Sexual Division of Labor: Energetic and Evolutionary Scenarios,” American Journal of Human Biology 14 (2002): 627–640.
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43. C. B. Stanford, The Hunting Apes: Meat Eating and the Origins of Human Behavior (Prince ton: Prince ton University Press, 1999). Quote from p. 200.
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44. M. F. K. Fisher, The Art of Eating, 50th Anniversary Edition (Hoboken, NJ: Wiley, 2004). Quote from p. 584.
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45. C. Lévi- Strauss, The Raw and the Cooked (Chicago: University of Chicago Press, 1983 [1969]), quote from 269.
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46. K. Shopsin and C. Carreño, Eat Me: The Food and Philosophy of Kenny Shopsin (New York: Alfred A. Knopf, 2008), 91.
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47. www.urbandictionary.com.
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48. Y. - C. Chuang et al., “Tooth- Brushing Epilepsy with Ictal Orgasms,“Seizure 13 (2004): 179–182.
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49. J. R. Georgiadis et al., “Regional Cerebral Blood Flow Changes Associated with Clitorally Induced Orgasm in Healthy Women,” Eu ro pe an Journal of Neuroscience 24 (2006): 3305–3316; J. R. Georgiadis et al., “Brain Activation during Human Male Ejaculation Revisited,” NeuroReport 18(2007): 553–557; J. R. Georgiadis et al., “Men versus Women on Sexual Brain Function: Prominent Differences during Tactile Genital Stimulation, but Not during Orgasm,” Human Brain Mapping 30 (2009): 3089–3101.
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50. Rolls, Sienkiewicz, and Yaxley, “Hunger Modulates the Responses.”
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第四章 多吃点，少吃点
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1. B. Caballero, “The Global Epidemic of Obesity: An Overview,” Epi demiologic Reviews 29 (2007): 1–5.
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2. W. Allen, “Notes from the Overfed (1968),” in Secret Ingredients: The New Yorker Book of Food and Drink, ed. D. Remnick (New York: Random House, 2007). Quote from page 402.
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3. E. J. McAllister et al., “Ten Putative Contributors to the Obesity Epidemic,” Critical Reviews in Food Science and Nutrition 49 (2009): 868–913.
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