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12. Ashby and Maddox, “Human Category Learning.”
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13. Ibid., 167.
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14. C. Piras, Culinaria Italy: Pasta, Pesto, Passion (Potsdam: H. F. Ullmann, 2007).
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15. Ashby et al., “A Neuropsychological Theory.”
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16. H. McGee, On Food and Cooking: The Science and Lore of the Kitchen (New York: Scribner, 2004), 153.
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17. Ashby and Maddox, “Human Category Learning,” 169.
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18. C. A. Seger and E. K. Miller, “Category Learning in the Brain,” Annual Review of Neuroscience 33 (2010): 203–219, quote from 213.
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19. P. Fusar- Poli et al., “Functional Atlas of Emotional Faces Processing: A Voxel- Based Meta- Analysis of 105 Functional Magnetic Resonance Imaging Studies,” Journal of Psychiatry and Neuroscience 34 (2009): 418–432.
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20. J. S. Foer, Eating Animals (New York: Back Bay Books, 2009), 6.
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21. G. A. Miller and P. M. Gildea, “How Children Learn Words,” in The Emergence of Language: Development and Evolution, ed. W. S. - Y. Wang, 150–158 (New York: W. H. Freeman, 1991).
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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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