Annual Review of Nutrition 27 (2007): 63–78.
Haberly, L. B. Neuronal circuitry in olfactory cortex: Anatomy and functional implications. Chemical Senses 10 (1985): 219–238.
Haberly, L. B., and G. M. Shepherd. Current density analysis of summed evoked potentials in opposum prepyriform cortex. Journal of Neurophysiology 36 (1973): 789–802.
Hebb, D. O. The Organization of Behavior. New York: Wiley, 1949.
Neville, K. R., and L. B. Haberly. Olfactory cortex. In The Synaptic Organization of the Brain, edited by G. M. Shepherd, 415–454. 5th ed. New York: Oxford University Press, 2004.
Wilson, D. A., and R. J. Stevenson. Learning to Smell: Olfactory Perception from Neurobiology to Behavior. Baltimore: Johns Hopkins University Press, 2006.
ГЛАВА 12. Запах и вкус
Kringelbach, M. L., and K. C. Berridge, eds. Pleasures of the Brain. New York: Oxford University Press, 2010.
Rolls, E. T. Taste, olfactory, and food texture reward pro cessing in the brain and obesity. International Journal of Obesity 35 (2010): 550–561.
Schoenbaum, G., J. A. Gottfried, E. A. Murray, and S. J. Ramus, eds. Linking Affect to Action: Critical Contributions of the Orbitofrontal Cortex. Boston: Blackwell, for the New York Academy of Sciences, 2007.
Yeshurun, Y., and N. Sobel. An odor is not worth a thousand words: From multidimensional odors to unidimensional odor objects. Annual Review of Psychology 61 (2010): 219–241.
ГЛАВА 13. Вкус и вкусовые ощущения
Bartoshuk, L. Interview. Science Careers (blog), 2010. Available at http://blogs.sciencemag.org/sciencecareers/2010/06/linda-bartoshuk.html.
Brillat-Savarin, J. A. The Physiology of Taste, or, Meditations on Transcendental Gastronomy (1825). Translated by M. F. K. Fisher. Washington, D.C.: Counterpoint, 1999.
Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses. Brain and Language 77 (2001): 187–196.
Dinehart, M. E., J. E. Hayes, L. M. Bartoshuk, S. L. Lanier, and V. B. Duffy. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiology and Behavior 87 (2006): 304–313.
Garcia, J., and R. A. Koelling. Relation of cue to consequence in avoidance learning. Psychonometric Science 4 (1966): 123–124.
Small, D. M., J. C. Gerber, Y. E. Mak, and T. Hummel. Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron 47 (2005): 593–605.
Steiner, J. E. Discussion paper: Innate, discriminative human facial expressions to taste and smell stimulation. Annals of the New York Academy of Sciences 237 (1974): 229–233.
Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30 (2006): 613–650.
Yarmolinsky, D. A., C. S. Zuker, and N. J. Ryba. Common sense about taste: From mammals to insects. Cell 139 (2009): 234–244.
ГЛАВА 14. Ощущения в полости рта и вкус
Penfield, W., and T. Rasmussen. The Cerebral Cortex of Man. New York: Macmillan, 1950.
Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30 (2006): 613–650.
Wang, G.-J., N. D. Volkow, C. Felder, J. S. Fowler, A. V. Levy, N. R. Pappas, C. T. Wong, W. Zju, and N. Netusil. Enhanced resting activity of the oral somatosensory cortex in obese subjects. NeuroReport 13 (2002): 1151–1155.
ГЛАВА 15. Зрение и вкус
Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses. Brain and Language 77 (2001): 187–196.
Engen, T. The effect of expectation on judgments of odor. Acta Psychologica 36 (1972): 450–456.
Koza, B. J., A. Cilmi, M. Dolese, and D. A. Zellner. Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity. Chemical Senses 30 (2005): 643–649.
Morrot, G., F. Brochet, and D. Dubourdieu. The color of odors. Brain and Language 79 (2001): 309–320.
Small, D. M., M. Jones-Gotman, R. Zatorre, M. Petrides, and A. Evans. Flavor processing: More than the sum of its parts. NeuroReport 8 (1997): 3913–3917.
ГЛАВА 16. Слух и вкус
Bourne, M. Food Texture and Viscosity: Concept and Mea sure ment. 2nd ed. New York: Academic Press, 2002.
Vickers, Z. M. Crispness and crunchiness – a difference in pitch? Journal of Texture Studies 15 (1984): 157–163.
Vickers, Z. M., and M. C. Bourne. A psychoacoustical theory of crispness. Journal of Food Science 41 (1976): 1158.
Vickers, Z. M., and S. S. Wasserman. Sensory qualities of food sounds based on individual perceptions. Journal of Texture Studies 10 (1980): 319.
ГЛАВА 17. Мышцы вкуса
Amat, J.-M., and J.-D. Vincent. L’art de parler la bouche pleine. Paris: La Presqu’ile, 1997.
Brillat-Savarin, J. A. The Physiology of Taste, or, Meditations on Transcendental Gastronomy (1825). Translated by M. F. K. Fisher. Washington, D.C.: Counterpoint, 1999.
Lieberman, D. E. The Evolution of the Human Head. Cambridge, Mass.: Harvard University Press, 2011.
Linforth, R. S. T., A. Blissett, and A. J. Taylor. Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products. Journal of Agricultural and Food Chemistry 53 (2005): 7217–7221.
Matsuo, M., K. M. Hiiemae, M. Gonzalez– Fernandez, and J. B. Palmer. Respiration during feeding on solid food: Alterations in breathing during mastication, pharyngeal bolus aggregation, and swallowing. Journal of Applied Physiology 104 (2007): 674–681.
Pfeiffer, J. C., T. A. Hollowood, J. Hort, and A. J. Taylor. Temporal synchrony and integration of sub-threshold taste and smell signals. Chemical Senses 30 (2005): 539–545.
Tsachaki, M., R. S. T. Linforth, and A. J. Taylor. Aroma release from wines under dynamic conditions. Journal of Agricultural and Food Chemistry 57 (2009): 6976–6981.
ГЛАВА 18. Сводя все воедино: система восприятия вкусовых ощущений человеческим мозгом
Bensafi, M., N. Sobel, and R. M. Khan. Hedonic-specific activity in piriform cortex mimics that during odor perception. Journal of Neurophysiology 98 (2007): 3254–3262.
Brillat-Savarin, J. A. The Physiology of Taste, or, Meditations on Transcendental Gastronomy (1825). Translated by M. F. K. Fisher. Washington, D.C.: Counterpoint, 1999.
Kosslyn, S. M. Mental images and the brain. Cognitive Psychology 22 (2005): 333–347.
Rinck, F., C. Rouby, and M. Bensafi. Which format for odor images? Chemical Senses 34 (2009): 11–13.
Veldhuizen, M. G., K. J. Rudenga, and D. M. Small. The plea sure of taste, flavor, and food. In Pleasures of the Brain, edited by M. L. Kringelbach and K. C. Berridge, 146–168. New York: Oxford University Press, 2010.
ГЛАВА 19. Вкус и эмоции
Franken, I. H. A., J. Booij, and W. van den Brink. The role of dopamine in human addiction: From reward to motivated attention. European Journal of Pharmacology 526 (2005): 199–206.
La Bar, K. S., A. C. Nobre, D. R. Gitelman, T. B. Parrish, Y.-H. Kim, and M.-M. Mesulam.
Hunger selectively modulates corticolimbic activation to food stimuli in humans. Behavioral Neuroscience 113 (2001): 493–500.
Pelchat, M. L., A. Johnson, R. Chan, J. Valdez, and J. D. Ragland. Images of desire: Food-craving activation during fMRI. NeuroImage 23 (2004): 1486–1493.
Small, D. M., R. J. Zatorre, A. Dagher, A. C. Evans, and M. Jones-Gotman. Changes in brain activity related to eating chocolate: From plea sure to aversion. Brain and Language 124 (2001): 1720–1733.
ГЛАВА 20. Вкус и память: новая интерпретация Пруста
Fink, G. R., H. J. Markowitsch, M. Reinkemeier, T. Brudkbauer, J. Kessler, and W.-D. Heiss. Cerebral repre sen ta tion of one’s own past: Neural networks involved in autobiographical memory. Journal of Neuroscience 16 (1996): 4275–4282.
Gottfried, J. A., A. P. R. Smith, M. D. Fugg, and R. J. Dolan. Remembrance of odors past: Human olfactory cortex in cross-modal recognition memory. Neuron 42 (2004): 687–695.
Lehrer, J. Proust Was a Neuroscientist. New York: Houghton Mifflin, 2007.
Proust, M. Remembrance of Things Past. Vol. 1, Swann’s Way and Within a Budding Grove (1913, 1919). Translated by C. K. Scott Moncrieff and T. Kilmartin. New York: Random House, 1981.
–. Remembrance of Things Past. Vol. 3, The Captive, The Fugitive, Time Regained (1923, 1925, 1927). Translated by C. K. Scott Moncrieff and T. Kilmartin. New York: Vintage, 1982.
Shepherd-Barr, K., and G. M. Shepherd. Madeleines and neuromodernism: Reassessing mechanisms of autobiographial memory in Proust. Auto/Biography Studies 1(1998): 39–60.
ГЛАВА 21. Вкус и ожирение
Kessler, D. A. The End of Overeating: Taking Control of the Insatiable American Appetite. Emmaus, Pa.: Rodale, 2009.
McGraw, P. The Ultimate Weight Solution Food Guide. New York: Pocket Books, 2004.
Rolls, B. J., E. T. Rolls, E. A. Rowe, and K. Sweeney. Sensory specific satiety in man. Physiology and Behavior 27 (1981): 137–142.
Schlosser, E. Fast Food Nation: The Dark Side of the All-American Meal. New York: Perennial, 2002.
Small, D. M. Individual differences in the neurophysiology of reward and the obesity epidemic.