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21. Flaherty, “Frontotemporal and Dopaminergic Control.”
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22. A. Harrington, Medicine, Mind, and the Double Brain (Prince ton: Prince ton University Press, 1987); S. Finger, Minds Behind the Brain (New York: Oxford University Press, 2000).
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23. R. Sperry, “Roger W. Sperry— Nobel Lecture,” 1981. Available at Nobelprize.org, http:// nobelprize.org/ nobel_prizes/ medicine/ laureates/ 1981/sperry-lecture.html.
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24. M. Jung- Beeman et al., “Neural Activity When People Solve Verbal Problems with Insight,” PLoS Biology 2 (2004): 0500–0510.
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25. A. Dietrich and R. Kanso, “A Review of EEG, ERP, and Neuroimaging Studies of Creativity and Insight,” Psychological Bulletin 136 (2010): 822–848; R. D. Whitman, E. Holcomb, and J. Zanes, “Hemispheric Collaboration in Creative Subjects: Cross- Hemisphere Priming in a Lexical Decision Task,” Creativity Research Journal 22 (2010): 109–118.
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26. K. M. Mihov, M. Denzler, and J. Förster, “Hemispheric Specialization and Creative Thinking: A Meta- Analytic Review of Lateralization of Creativity,” Brain and Cognition 72 (2010): 442–448.
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27. R. E. Jung et al., “White Matter Integrity, Creativity, and Psychopathology: Disentangling Constructs with Diffusion Tensor Imaging,” PLoS One 5 (2010): e9818.
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28. S. T. Hunter, K. E. Bedell, and M. D. Mumford, “Climate for Creativity: A Quantitative Review,” Creativity Research Journal 19 (2007): 69–90.
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29. Ibid.
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30. Ibid.
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31. V. Chossat and O. Gergaud, “Expert Opinion and Gastronomy: The Recipe for Success,” Journal of Cultural Economics 27 (2003): 127–141.
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32. Adrià, Soler, and Adrià, A Day at El Bulli; Achatz, Alinea; Keller, Heller, and Ruhlman, The French Laundry Cookbook.
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33. J. - S. Horng and M. - L. Hu, “The Mystery in the Kitchen: Culinary Creativity,” Creativity Research Journal 20 (2008): 221–230; J. - S. Horng and M. - L. Hu, “The Creative Culinary Pro cess: Constructing and Extending a Four- Component Model,” Creativity Research Journal 21 (2009): 376–383.
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34. See www.foodandwine.com/ best_new_chefs/ by_name[0].
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35. L. Heldke, “Let’s Cook Thai: Recipes for Colonialism,” in Food and Culture: A Reader, ed. C. Counihan and P. van Esterik, 2nd ed., 327–341(New York: Routledge, 2008).
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36. Ibid., 334.
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37. J. Anderson, The American Century Cookbook (New York: Clarkson Potter, 1997), 3.
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38. Amana Heritage Society, Guten Appetit from Amana Kitchens (Amana, IA: Amana Preservation Foundation, 1985).
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39. J. Baer and J. C. Kaufman, “Gender Differences in Creativity,” Journal of Creative Behavior 42 (2008): 75–105, quote from 98.
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第八章 心智理论与食物理论
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1. K. L. Sakai, “Language Acquisition and Brain Development,” Science 310 (2005): 815–819.
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2. D. Premack and G. Woodruff, “Does the Chimpanzee Have a Theory of Mind?” Behavioral and Brain Sciences 4 (1978): 515–526; D. Premack and G. Woodruff, “Chimpanzee Problem- Solving: A Test for Comprehension,“Science 202 (1978): 532–535.
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3. A. M. Leslie, ” ‘Theory of Mind’ as a Mechanism of Selective Attention,” in The New Cognitive Neurosciences, ed. M. S. Gazzaniga, 2nd ed., 1235–1247 (Cambridge, MA: MIT Press, 2000).
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4. Ibid., 1235.
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5. S. Baron- Cohen, “The Cognitive Neuroscience of Autism: Evolutionary Approaches,” in The New Cognitive Neurosciences, ed. M. S. Gazzaniga, 2nd ed., 1249–1257 (Cambridge, MA: MIT Press, 2000); G. J. Pickup, “Relationship between Theory of Mind and Executive Function in Schizo phre nia: A Systematic Review,” Psychopathology 41 (2008): 206–213.
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