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2. См. L. M. Bartoshuk, «Taste», in J. E. Wolfe et al., eds., Sensation and Perception (Sunderland, MA: Sinauer Associates, 2014).
3. J. Prescott, «Effects of added glutamate on liking for novel food flavors», Appetite 42 (2004): 143–150.
4. Harold McGee, «On MSG and Chinese Restaurant Syndrome»,
Lucky Peach, Summer 2011, http://luckypeach.com/
on-msg-and-chinese-restaurant-syndrome.
5. N. Shigemura et al., «Genetic and molecular basis of individual differences in human umami taste perception», PLoS ONE 4 (2009): e6717– e6717.
6. David Nield, «Scientists Have Discovered a New Taste, and It Could Help Us Treat Obesity», Science Alert, July 21, 2015, http://www.sciencealert.com/scientists-have-discovered-a-new-taste-and-it-could-help-us-treat-obesity.
ПРИМЕЧАНИЯ К СТР. 50–57
7. «FDA Approves Fat Substitute, Olestra», U.S. Department of Health and Human Services, https://archive.hhs.gov/news/ press/1996pres/960124a.html; «Olestra», Wikipedia, https:// en.wikipedia.org/wiki/Olestra.
8. «Essential Fatty Acids», Physicians Committee for Responsible Medicine website, http://www.pcrm.org/health/health-topics/ essential-fatty-acids.
9. C. A. Running, B. A. Cr^^ijg, and R. D. Mattes, «Oleogustus: The unique taste of fat», Chemical Senses, published online (опубликовано онлайн) July 3, 2015; M. Y. IPqoiiH'o et ah. «The faUy acid translocase gene CD36 and lingual lipase influence oral sensitivity to faa fn obese subjects», Journal of Lipid Research 53 (2012): 561–566.
10. P. Platte et al., «Oral perceptions of fat and taste stimuli are modulated by affect and mood induction», PLoS ONE 8 (2013): e65006.
11. B. V. Howard et al., «Low-fat dietary pattern and risk of cardiovascular disease: The Women’s Health Initiative Randomized Controlled Dietary Modification Trial», Journal of the American Medical Association 295 (2006): 655–666.
12. S.K. Venn-Watson, «Increased dietary intake of saturated fatty acid heptadecanoic acid (c17:0) associated with decreasing ferritin and alleviated metabolic syndrome in dolphins», 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.
ГЛАВА 3. НОС – ЭТО НАШЕ ВСЕ
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.
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