Автор книги: Гордон Шеперд
Жанр: Прочая образовательная литература, Наука и Образование
Возрастные ограничения: +12
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Текущая страница: 21 (всего у книги 22 страниц)
Источники
Вступление
Gibbons, B. The intimate sense of smell. National Geographic 170 (1986): 324–361.
Gilbert, A. What the Nose Knows: The Science of Scent in Everyday Life. New York: Crown, 2008.
McGee, H. On Food and Cooking: The Science and Lore of the Kitchen. 2nd ed. New York: Scribner, 2004.
Shepherd, G. M. The human sense of smell: Are we better than we think? PLoS Biology 2 (2004): E146.
–. Smell images and the flavour system in the human brain. Nature 444 (2006): 316–321.
This, H. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006.
ГЛАВА 1. Революция запаха и вкуса
Aristotle. On the Soul. Parva Naturalia. On Breath (ca. 350 b.c.e.). Translated by W. S. Hett. Loeb Classical Library 288. Cambridge, Mass.: Harvard University Press, 1957.
Blodgett, B. Remembering Smell: A Memoir of Losing – and Discovering – the Primal Sense. Boston: Houghton Miffl in Harcourt, 2010.
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.
Finck, H. T. The gastronomic value of odours. Contemporary Review 50 (1886): 680–695.
Gilbert, A. What the Nose Knows: The Science of Scent in Everyday Life. New York: Crown, 2008.
Rozin, P. “Taste smell confusions” and the duality of the olfactory sense. Perception and Psychophysics 31 (1982): 397–401.
Schlosser, E. Fast Food Nation: The Dark Side of the All– American Meal. New York: Perennial, 2002.
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ГЛАВА 2. Собаки, люди и ретроназальное обоняние
Hepper, P. G., and D. L.Wells. How many footsteps do dogs need to determine the direction of an odour trail? Chemical Senses 31 (2006): 207–212.
Lieberman, D. E. The Evolution of the Human Head. Cambridge, Mass.: Harvard University Press, 2011.
Negus, V. E. Comparative Anatomy and Physiology of the Nose and Paranasal Sinuses. Edinburgh: Livingstone, 1958.
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Wrangham, R. Catching Fire: How Cooking Made Us Human. New York: Basic Books, 2009.
ГЛАВА 3. Как рот обманывает мозг
Cerf-Ducastel, B., and C. Murphy. fMRI activation in response to odorants delivered orally in aqueous solution. Chemical Senses 26 (2001): 625–637.
Veldhuizen, M. G., K. J. Rudenga, and D. M. Small. The pleasure 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 4. Молекулы вкуса
Atkins, P. W. Molecules. New York: Freeman, 1987.
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.
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McGee, H. On Food and Cooking: The Science and Lore of the Kitchen. 2nd ed. New York: Scribner, 2004.
Taylor, A. J. Volatile flavor release from foods during eating. Critical Reviews in Food Science and Nutrition 36 (1996): 765–784.
This, H. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006.
Wrangham, R. Catching Fire: How Cooking Made Us Human. New York: Basic Books, 2009.
ГЛАВА 5. Молекулы запаха и их рецепторы
Buck, L., and R. Axel. A novel multigene family may encode odorant receptors: A molecular basis for odor recognition. Cell 65 (1991): 175–187.
Lancet, D. Vertebrate olfactory reception. Annual Review of Neuroscience 9 (1986): 329–355.
Malnic, B., J. Hirono, T. Sato, and L. B. Buck. Combinatorial receptor codes for odors. Cell 96 (1999): 713–723.
Mori, K., and Y. Yoshihara. Molecular recognition and olfactory pro cessing in the mammalian olfactory system. Progress in Neurobiology 45 (1995): 585–619.
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Zhao, H., L. Ivic, J. M. Otaki, M. Hashimoto, K. Micoshiba, and S. Firestein. Functional expression of a mammalian odorant receptor. Science 279 (1998): 237–242.
ГЛАВА 6. Создание сенсорного образа
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Kuffler, S.W. Discharge patterns and functional organization of mammalian retina. Journal of Neurophysiology 16 (1953): 37–68.
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ГЛАВА 7. Образ запаха: момент озарения
Adrian, E. D. Sensory messages and sensation: The response of the olfactory organ to different smells. Acta Physiologica Scandinavica 29 (1953): 5–14.
Leon, M., and B. Johnson. Glomerular Activity Response Archive. Available at http://gara.bio.uci.edu/.
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Stewart, W. B., J. S. Kauer, and G. M. Shepherd. Functional organization of the rat olfactory bulb analyzed by the 2-deoxyglucose method. Journal of Comparati Neurology 185 (1975): 715–734.
Xu, F., C. A. Greer, and G. M. Shepherd. Odor maps in the olfactory bulb. Journal of Comparative Neurology 422 (2000): 489–495.
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ГЛАВА 8. Запахи как лица
Landau, T. About Faces: The Evolution of the Human Face: What It Reveals, How It Deceives, What It Represents, and Why It Mirrors the Mind. New York: Anchor, 1989.
Laska, M., D. Joshi, and G. M. Shepherd. Olfactory sensitivity for aliphatic aldehydes in CD-1 mice. Behavioural Brain Research 167 (2006): 349–354.
Matsumoto, H., K. Kobayakawa, R. Kobayakawa, T. Tashiro, K. Mori, H. Sakano, and K. Mori. Spatial arrangement of glomerular molecular-feature clusters in the odorant-receptor class domains of the mouse olfactory bulb. Journal of Neurophysiology 103 (2010): 3490–3500.
SenseLab. Available at http://senselab.med.yale.edu/.
Shepherd, G. M. Smell images and the flavour system in the human brain. Nature 444 (2006): 316–321.
Xu, F., N. Liu, I. Kida, D. L. Rothman, F. Hyder, and G. M. Shepherd. Odor maps of aldehydes and esters revealed by functional MRI in the glomerular layer of the mouse olfactory bulb. Proceedings of the National Academy of Sciences of the United States of America 100 (2003): 11029–11034.
ГЛАВА 9. Пуантилизм образов запаха
Aungst, J. L., P. M. Heward, A. C. Puche, S.V. Karnup, A. Hayar, G. Szabo, and M. T. Shipley. Centre-surround inhibition among olfactory bulb glomeruli. Nature 426 (2003): 623–629.
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ГЛАВА 10. Усиление образа
Migliore, M., and G. M. Shepherd. Dendritic action potentials connect distributed dendrodendritic microcircuits. Journal of Computational Neuroscience 24 (2008): 207–221.
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ГЛАВА 11. Создание, изучение и запоминание запахов
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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Small, D. M. Individual differences in the neurophysiology of reward and the obesity epidemic. International Journal of Obesity 33 Suppl. 2 (2009): 44–48.
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 22. Принятие решений: нейроэкономика вкуса и питательной ценности
Corwin, R. L., and P. S. Grigson. Symposium overview – food addiction: Fact or fiction? Journal of Nutrition 139 (2009): 617–619.
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Pelchat, M. L. Food addiction in humans. Journal of Nutrition 139 (2009): 620–622.
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Volkow, N. D., G.-J. Wang, and R. D. Baler. Reward, dopamine and the control of food intake: Implications for obesity. Trends in Cognitive Sciences 15 (2011): 37–45.
ГЛАВА 23. Пластичность человеческой системы восприятия вкуса
Eliot, T. S. “The Dry Salvages.” In Four Quartets. New York: Harcourt, Brace, 1943.
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ГЛАВА 24. Запах, вкус и речь
Acree, T. E. Flavornet, 2003. Available at http://www.flavornet.org/ flavornet.html.
Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specificity of chemical senses. Brain and Language 77 (2001): 187–196.
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ГЛАВА 25. Запах, вкус и сознание
Crick, F., and C. Koch. A framework for consciousness. Nature Neuroscience 6 (2003): 119–126.
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ГЛАВА 26. Роль запаха и вкуса в эволюции человека
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