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12. R. Fernandez-Vazquez et al., «Color influences sensory perception and liking of orange juice», Flavour 3 (2014): 1.
13. M. U. Shankar et al., «The influence of color and label information on flavor perception», Chemosensory Perception 2 (2009): 53–58.
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15. M. Shankar, C. A. Levitan, and C. Spence, «Grape expectations: The role of cognitive influences in color-flavor interactions», Consciousness and Cognition 19 (2010): 380–390.
16. Классический молекулярный гастрономический метод «сферификации».
17. См. D. Wadhera and E. D. Capaldi-Phillips, «A review of visual cues associated with food on food acceptance and consumption», Eating Behaviors 15 (2014): 132–143.
18. B. Wansink, «Environmental factors that increase the food intake and consumption volume of unknowing consumers», Annual Reviews of Nutrition 24 (2004): 455–479.
19. B. Piqueras-Fiszman and C. Spence, «The influence of the color of the cup on consumers’ perception of a hot beverage», Journal of Sensory Studies 27 (2012): 324–331; N. Gueguen, «The effect of glass colour on the evaluation of a beverage’s thirst-quenching quality», Current Psychology Letters, Behaviour, Brain and Cognition 11 (2003): 1–6.
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20. V. Harrar, B. Piqueras-Fiszman, and C. Spence, «There’s more to taste in a coloured bowl», Perception – London 40 (2011): 880–882.
21. B. Piqueras-Fiszman et al., «Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it», Food Quality and Preference 24 (2012): 205–208.
22. O. Genschow, L. Reutner, and M. Wanke, «The color red reduces snack food and soft drink intake», Appetite 58 (2012): 699–702.
23. A. Geier, B. Wansink, and P. Rozin, «Red potato chips: Segmentation cues can substantially decrease food intake», Health Psychology 31 (2012): 398–401.
24. Чарльз Спенс, речь на симпозиуме Международного общества нейрогастрономии, 7 ноября 2015 года, Кентуккский университет.
25. «Feeling blue? Key to happiness is eating yellow food», Sunday Express, October 13, 2016, http://www.express. co.uk/news/uk/720769/eggs-cheese-yellow-food-happiness-scientific-research.
26. N. Diliberti et al., «Increased portion size leads to increased enerjgy intake in a restaurant meal», Obesity Research 12 (2004): 562–568.
27. B. Wansink, «Environmental factors that increase the food intake and consumption volume of unknowing consumers», Annual Reviews of Nutrition 24 (2004): 455–479.
28. B. Wansink and J. Kim, «Bad popcorn in big buckets: Portion size can influence intake as much as taste», Journal of Nutrition Education and Behavior 37 (2005): 242–245.
29. D. Marchiori, O. Corneille, and O. Klein, «Container size influences snack food intake independently of portion size», Appetite 58 (2012): 814–817.
30. From D. Wadhera and E. D. Capaldi-Phillips, «A review of visual cues associated with food on food acceptance and consumption», Eating Behaviors 15 (2014): 132–143.
31. Там же.
32. B. Wansink, K. van Ittersum, and J. E. Painter, «Ice cream illusions: Bowls, spoons, and self-served portion sizes», American Journal of Preventive Medicine 31 (2006): 240–243.
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33. B. Wansink, K. Van Ittersum, and J. E. Painter, «Ice-cream illusions: Bowls, spoons, and self-served portion sizes», American Journal of Preventive Medicine 31 (2006): 240–243; K. Van Ittersum and B. Wansink, «Plate size and color suggestibility: The Delboeuf Illusion’s bias on serving and eating behavior», Journal of Consumer Research 39 (2012): 215–228.
34. B. Wansink, J. E. Painter, and J. North, «Bottomless bowls: Why visual cues of portion size may influence intake», Obesity Research 13 (2005): 93-100.
35. B. Wansink and C. R. Payne, «Counting bones: Environmental cues that decrease food intake», Perceptual and Motor Skills 104 (2007) 273–276.
36. Wansink, Painter, and North, «Bottomless bowls».
37. См. Wadhera and Capaldi-Phillips, «A review of visual cues associated with food».
38. B. Wansink and P. Chandon, «Meal size, not body size, explains errors in estimating the calorie content of meals», Annals of internal medicine 145 (2006): 326–332.
39. https://www.ers.usda.gov/amber-waves/2011/march/will-calo-rie-labeling; Stephanie Rosenbloom, «Calorie Data to Be Posted at Most Chains», New York Times, March 23, 2010, http://www. nytimes.com/2010/03/24/business/24menu.html?_r=0.
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41. Chris Fuhrmeister, «Google Wants to Counit the Calories in Your Food Porn Photos», Eater, June 2, 2015, http://www.eater. com/2015/6/2/8715449-google-calorie-count-photos-im2calories.
42. J. Cantor et al., «Five years later: Awareness of New York City’s calorie labels declined, with no changes in calories purchased», Health Affairs 34 (2015): 1893–1990.
43. S. N. Bleich et al., «Reducing sugar-sweetened beverage consumption by providing caloric information: How black adolescents alter their purchases and whether the effects persist», American Journal of Public Health 104 (2014): 2417–2424.
44. Harvard Health Publications: Harvard Medical School, «Calories burned in 30 minutes for people of three different weights,» updated January 27, 2016, http://www. health.harvard.edu/diet-and-weight-loss/calories-burned-in-30-minutes-of-leisure-and-routine-activities.
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45. https://sageproject.com/product/driscolls-strawberries-16-oz.
46. B. Wansink and K. Van Ittersum, «Bottoms up! The influence of elongation on pouring and consumption volume», Journal of Consumer Research 30 (2003): 455–463; Wansink, «Environmental factors that increase the food intake and consumption volume of unknowing consumers».
47. A. S. Attwood et al., «Glass shape influences consumption rate for alcoholic beverages», PLoS ONE 7 (2012): e43007.
48. Dixon, «Cadbury facing revolt».
49. C. Spence, «Assessing the influence of shape and sound symbolism on the consumer’s response to chocolate», New Food 17 (2014): 59–62.
50. M. T. Fairhurst et al., «Bouba-Kiki in the plate: Combining crossmodal correspondences to change flavour experience», Flavour 4 (2015): 22.
51. P. C. Stewart and E. Goss, «Plate shape and colour interact to influence taste and quality judgments», Flavour 2 (2013): 27.
52. P. Liang et al., «Visual influence of shapes and semantic familiarity on human sweet sensitivity», Behavioral Brain Research 253 (2013): 42–47.
53. Spence, «Assessing the influence of shape and sound symbolism on the consumer’s response to chocolate».
54. См. C. Spence and M. K. Ngo, «Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages», Flavour 1 (2012): 12.
55. V. Harrar and C. Spence, «The taste of cutlery: How the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it», Flavour 2 (2013): 1-13.
56. A. J. Bremner et al., «‘Bouba’ and ‘Kiki’ in Namibia? A remote culture make similar shape-sound matches, but different shapetaste matches to Westerners», Cognition 126 (2013): 165–172.
58. Wadhera and Capaldi-Phillips, «A review of visual cues associated with food».
59. Там же.
ПРИМЕЧАНИЯ К СТР. 158–166
60. K. Okajima, J. Ueda, and C. Spence, «Effects of visual texture on food perception,» Journal of Vision 13 (2013): 1078, http:// jov.arvojournals.org/article.aspx?articleid=2143185.
1. WD-50, in New York City in 2013.
2. https://www.starchefs.com/features/ten-international-pio-neers/ recipe-sound-of-the-sea-heston-blumenthal.shtml.
3. A.-S. Crisinel et al., «А bitLersvveet symphonyy System;-!tically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background», Food Quality and Preference 24 (2012): 201–204.
4. C. Spence, «Crossmodal correspondences: A tutorial review», Attention, Perception and Psychophysics 73 (2011): 971–995.
5. C. Spence, M.U. Shankar, and H. Blumenthal, «‘Sound bites’: Auditory contributions to the perception and consumption of food and drink», in F. Bacci and D. Melcher, eds., Art and the Senses (London: Oxford University Press, 2010).
6. F. Rudmin and M. Cappelli, «Tone-taste synesthesia: A replication», Perceptual and Motor Skills 56 (1983): 118.
7. R. E. Cytowic, The Man Who Tasted Shapes (Cambridge, MA: MIT Press, 2003).
8. C. Offord, «Hearing things», The Scientist Magazine, March 1,2017:17–18.
9. Об этом рассказал Джеймс Петри, шеф-повар ресторана The Fat Duck ведущим передачи The World на Public Radio International, 16 февраля, 2012.
10. C. Spence and O. Deroy, «On why music changes what (we think) we taste», i-Perception 4 (2013): 137–140.
11. M. Zampini and C. Spence, «The role of auditory cues in modulating the perceived crispness and staleness of potato chips»,