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22. Oxford Dictionaries Online, “How Many Words Are There in the En glish Language?” 2010, www.oxforddictionaries.com/ page/ 93.
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23. P. T. Schoenemann, “Syntax as an Emergent Characteristic of the Evolution of Semantic Complexity,” Minds and Machines 9 (1999): 309–346.
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24. S. Savage- Rumbaugh and D. Rumbaugh, “The Emergence of Lan guage,” in Tools, Language, and Cognition in Human Evolution, ed. K. R. Gibson and T. Ingold, 86–108 (Cambridge: Cambridge University Press, 1993); S. Savage- Rumbaugh, S. G. Shanker, and T. J. Taylor, Apes, Language, and the Human Mind (New York: Oxford University Press, 1998); P. T. Schoenemann, “Conceptual Complexity and the Brain: Understanding Language Origins,” in Language Acquisition, Change, and Emergence: Essays in Evolutionary Linguistics, ed. W. S. - Y. Wang and J. W. Minett, 47–94 (Hong Kong: City University of Hong Kong Press, 2005).
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25. For a discussion of theories of language origins and the brain, see J. S. Allen, The Lives of the Brain: Human Evolution and the Organ of Mind(Cambridge, MA: Belknap Press, 2009), 232–272.
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26. J. Paint er, J. - H. Rah, and Y. - K. Lee, “Comparison of International Food Guide Pictorial Repre sen ta tions,” Journal of the American Dietetic Association 102 (2002): 483–489, quote from 489.
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27. M. Nestle, Food Politics: How the Food Industry Infl uences Nutrition and Health, rev. ed. (Berkeley: University of California Press, 2007).
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28. Ibid., 27; S. P. Murphy and S. I. Barr, “Food Guides Refl ect Similarities and Differences in Dietary Guidance in Three Countries ( Japan, Canada, and the United States),” Nutrition Reviews 65 (2007): 141–148.
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29. S. W. Katamay et al., “Eating Well with Canada’s Food Guide (2007): Development of the Food Intake Pattern,” Nutrition Reviews 65 (2007): 155–166; N. Yoshiike et al., “A New Food Guide in Japan: The Japa nese Food Guide Spinning Top,” Nutrition Reviews 65 (2007): 149–154.
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30. M. Pollan, In Defense of Food: An Eater’s Manifesto (New York: Pen guin, 2008).
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31. G. Taubes, Good Calories, Bad Calories (New York: Anchor Books, 2007).
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32. Ibid., 28.
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33. C. D. Naylor and J. M. Paterson, “Cholesterol Policy and the Primary Prevention of Coronary Disease: Refl ections on Clinical and Population Strategies,” Annual Review of Nutrition 16 (1996): 349–382.
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34. A. M. Brownawell and M. C. Falk, “Cholesterol: Where Science and Public Health Policy Intersect,” Nutrition Reviews 68 (2010): 355–364.
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35. Ibid.
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36. Ibid., 361.
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37. Naylor and Paterson, “Cholesterol Policy and the Primary Prevention of Coronary Disease.”
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38. Taubes, Good Calories, Bad Calories. See page 19.
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39. J. Haidt et al., “Body, Psyche, and Culture: The Relationship between Disgust and Morality,” Psychology and Developing Societies 9 (1997): 107–131, quote from 121.
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40. A. R. Damasio, Descartes’ Error: Emotion, Reason, and the Human Brain (New York: Avon, 1994).
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41. Ibid., 173.
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42. C. M. Funk and M. S. Gazzaniga, “The Functional Brain Architecture of Human Morality,” Current Opinion in Neurobiology 19 (2009): 678–681.
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43. T. Wheatley and J. Haidt, “Hypnotic Disgust Makes Moral Judgments More Severe,” Psychological Science 16 (2005): 780–784.
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44. J. S. Borg, D. Lieberman, and K. A. Kiehl, “Infection, Incest, and Iniquity: Investigating the Neural Correlates of Disgust and Morality,“Journal of Cognitive Neuroscience 20 (2008): 1529–1546.
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45. J. Wechsberg, Blue Trout and Black Truffl es (New York: Alfred A. Knopf, 1954).
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第七章 食物与创造之旅
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