PLoS ONE 10 (2015): e0132117.
13. Kat Gilmore, «Study finds high-fat diet changes gut microflora, signals to brain», UGA Today, July 7, 2015, http://news.uga. edu/releases/articlehigh-fat-diet-changes-gut-microflora-sig-nals-to-brain-0715.
14. M. G. Tordoff, «The case for a calcium appetite in humans», in C. M. Weaver and R. P. Heaney, eds., Calcium in Human Health (New York: Humana Press, 2006), 247–266.
15. Charles Q. Choi, «Sixth ‘Taste’ Discovered – Calcium», Live Science, August 20, 2008, http://www.livescience. com/5059-sixth-taste-discovered-calcium.html.
16. «Eating Clay: Lessons on Medicine from Worldwide Cultures», Enviromedica, http://www.magneticclay.com/eating-clay.php.
17. Linda Chen, «The Old and Mysterious Practice of Eating Dirt, Revealed», The Salt, NPR, April 2, 2014, http://www. npr.org/sections/thesalt/2014/04/02/297881388/the-old-and-mysterious-practice-of-eating-dirt-revealed.
ПРИМЕЧАНИЯ К СТР. 58–69
18. M.G. Tordoff et al., «T1R3: A human calcium taste receptor», Scientific Reports 2: 496 (2012).
19. «14 Non-Dairy Foods That Are High in Calcium», Health, http:// www.health.com/health/gallery/0,20845429_3,00.html.
20. Для справки см. M. G. Tordoff, «The case for a calcium appetite in humans», in Weaver and Heaney, eds., Calcium in Human Health.
21. Точный масштаб: 215 000 квадратных футов.
22. McIlhenny Company, Tabasco Sauce website, http:// www.tabasco.com/mcilhenny-company/faqs-archives/ #how-hot-is-each-flavor.
23. «Bhut jolokia», Wikipedia, http://en.wikipedia.org/wiki/ Bhut_Jolokia.
24. «Hottest chili», Guinness World Records, http://www.guinness
worldrecords.com/world-records/hottest-chili; «Top 10 Hottest Peppers», Pepperhead, https://www.crazyhotseeds.com/
top-10-worlds-hottest-peppers.
25. I. Borbiro, D. Badheka, and T. Rohacs, «Activation of TRPV1 channels inhibits mechanosensitive Piezo channel activity by depleting membrane phosphoinositides», Science Signaling 8 (2015): ra15.
26. M. Chopan and B. Littenberg, «The association of hot red chili pepper consumption and mortality: A large population-based cohort study», PLoS ONE 12 (2017): e0169876.
27. N. K. Byrnes and J. E. Hayes, «Personality factors predict spicy food liking and intake», Food Quality and Preference 28 (2013): 213–221.
28. N. K. Byrnes and J. E. Hayes, «Gender differences in the influence of personality traits on spicy food liking and intake», Food Quality and Preference 42 (2015): 12–19.
29. L. Begue et al., «Some like it hot: Testosterone predicts laboratory eating behavior of spicy food», Physiology and Behavior 139 (2015): 375–377.
1. В целях сохранения анонимности я изменила имя истца и некоторые детали.
2. A. Wrzesniewski, C. McCauley, and P. Rozin, «Odor and affect: Individual differences in the impact of odor on liking for places, things and people», Chemical Senses 24 (1999): 713–721.
ПРИМЕЧАНИЯ К СТР. 69–76
3. Guides to the Evaluation of Permanent Impairment 6th Edition (2008). American Medical Association.
4. Личное общение, Dr. Steven Van Toller, July 28, 2010.
5. R. W. Wrangham, Catching Fire: How Cooking Made us Human (New York: Basic Books, 2009).
6. Нейрогастрономия – это синтез кулинарных, биохимических и нейропсихологических факторов, влияющих на восприятие пищи.
7. R. Ni et al., «Optimal directional volatile transport in retronasal olfaction», Proceedings of the National Academy of Sciences 112 (2015): 14700-14704; Angus Chen, «Mechanics Of Eating: Why You’ll Miss Flavor If You Scarf Your Food», The Salt, NPR, November 10, 2015, http://www.npr.org/sections/thesalt/2015/11/10/455475805/ mechanics-of-eating-why-youll-miss-flavor-if-you-scarf-your-food.
8. Ryn Gargulinski, «Top 5 Causes of Accidental Death in the United States», Listosaur.com, July 22, 2011, http://listosaur.com/miscel-laneous/top-5-causes-of-accidental-death-in-the-united-states.
9. Herz, R. (January 21, 2008). Buying by the Nose. ADWEEK. http://www.adweek.com/brand-marketing/buying-nose-94779.
10. I. Fedoroff, J. Polivy, and C. P. Herman, «The specificity of restrained versus unrestrained eaters’ responses to food cues: General desire to eat, or craving for the cued food?» Appetite 41 (2003): 7-13.
11. M. R. Yeomans, «Olfactory influences on appetite and satiety in humans», Physiology and Behavior 87 (2006): 800–804.
12. S. Chambaron et al., «Impact of olfactory and auditory priming on the attraction to foods with high energy density», Appetite 95 (2015): 74–80.
13. M. Gaillet-Torrent et al., «Impact of a non-attentively perceived odour on subsequent food choices», Appetite 76 (2014): 17–22.
14. C. P. Herman and J. Polivy, «The Self-Regulation of Eating: Theoretical and Practical Problems», in R. F. Baumeister and K. D. Vohs, eds., Handbook of Self-Regulation (New York: Guilford, 2004), 492–508; K. E. Demos, W. M. Kelley, and T. F. Heatherton, «Dietary restraint violations influence reward responses in nucleus accumbens and amygdale», Journal of Cognitive Neuroscience 23 (2011): 1952–1963.
ПРИМЕЧАНИЯ К СТР. 76–81
15. I. Fedoroff, J. Polivy, and C. P. Herman, «The specificity of restrained versus unrestrained eaters’ responses to food cues: general desire to eat, or craving for the cued food?» Appetite 41 (2003): 7-13.
16. M. A. Anaya Moreno et al., «Different cerebral connectivity of obese and lean children studied with fMRI», AIP Conference Proceedings 1626 (2014): 106–109; Rick Nauert, «Food Smells Activate Impulse Area of Brain in Obese Kids», PsychCentral, November 25, 2015, http://psychcentral.com/ news/2015/11/25/smell-of-food-activates-impulse-area-of-brain-in-obese-children/95352.html.
17. A. R. Sutin et al., «I know not to, but I can’t help it’: Weight gain and changes in impulsivity-related personality traits», Psychological Science 24 (2013): 1323–1328.
18. Mailonline Reporter, «Freshly Baked Bread, Bacon and Freshly Cut Grass: Our Top 50 Favourite Smells Revealed (And the 20 Worst)», Daily Mail, May 25, 2015, http://www.dailymail.co.uk/news/ar-ticle-3096334/Our-50-favourite-smells-revealed-20-worst.html.
19. Erin DeJesus, «Oscar Mayer Develops Stunt Bacon Alarm Clock», Eater,March6,2014,http://www.eater.com/2014/3/6/6267729/ oscar-mayer-develops-stunt-bacon-alarm-clock.
20. «Bacon Scented Underwear», J & D’s company website, http:// www.jdfoods.net/products/getweird/baconscentedunderwear.
21. D. D. Dilks, P. Dalton, and G. K. Beauchamp, «Cross-cultural variation in responses to malodors», Chemical Senses 24 (1999): 599.
22. Whitney Filloon, «Oscar Mayer’s Dating App for Bacon Lovers Will Help You Find True, Greasy Love», Eater, September 16, 2015, http:// www.eater.com/2015/9/16/9337831/sizzl-bacon-dating-app-os-car-mayer-greasy-love; http://www.cnet.com/news/oscar-mayer-bacon-based-dating-app-sizzl.
23. R. J. Stevenson, R. A. Boakes, and J. P. Wilson, «Resistance to extinction of conditioned odor perceptions: Evaluative conditioning is not unique», Journal of Experimental Psychology: Learning Memory and Cognition 26 (2000): 423–440; J. G. Lavin and H. T. Lawless, «Effects of color and odor on judgments of sweetness among children and adults», Food Quality and Preference 9 (1998): 283–289.
24. R. J. Stevenson, J. Prescott, andR. A. Boakes, «The acquisition oftaste properties by odors», Learning and Motivation 26 (1995): 433–455.
ПРИМЕЧАНИЯ К СТР. 81–89
25. H. S. Seo et al., «A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study», Human Brain Mapping 34 (2013) 62–76.
26. M. Emorine et al., «Combined heterogeneous distribution of salt and aroma in food enhances salt perception», Food and Function 6 (2015): 1449–1459.
27. A. L. Powell et al., «Uniform ripening encodes a Golden 2-like transcription factor regulating tomato fruit chloroplast development», Science 336 (2012): 1711–1715.
28. L. M. Bartoshuk and H. J. Klee, «Better fruits and vegetables through sensory analysis», Current Biology 23 (2013): R374-378.
29. P. Dalton et al., «The merging of the senses: Integration of subthreshold taste and smell», Nature Neuroscience 3 (2000): 431–432.
30. D. M. Small et al., «Experience-dependent neural integration of taste and smell in the human brain», Journal of Neurophysiology 92 (2014): 1892–1903.
31. Seo et al., «A salty-congruent odor enhances saltiness».
32. D. G. Liem et al., «Health labelling can influence taste perception and use of table salt for reduced-sodium products», Public Health Nutrition 15 (2012): 2340–2347.
33. J. Prescott, Taste Matters: Why We Like the Foods We Do (London: Reaktion Books, 2013).
34. J. Prescott and J. Wilkie, «Pain tolerance selectively increased by a sweet-smelling odor», Psychological Science 18 (2007): 308–311.
35. P. G. Hepper et al., «Long-term flavor recognition in humans with prenatal garlic experience», Developmental Psychobiology 55 (2013): 568–574.
36. Mennella, «The flavor world of childhood».
37. R. Haller et al., «The influence of early experience with vanillin on food preference in later life», Chemical Senses 24 (1999): 465–467.
38. Kathleen Doheny, «One Person’s ‘Healthy’ May Be Another’s Junk Food», WebMD, November 19, 2015, http://www.webmd.com/ diet/20151119/blood-sugar-diet-food?page=2.
39. Jonah Comstock, «Campbell’s Soup Invests $32M in Personalized Nutrition Startup Habit»,