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Резюмируя вышесказанное, хочется отметить, что помочь пожилому человеку, столкнувшемуся с угасанием из-за возрастных изменений систем восприятия, можно – для этого достаточно разбудить спящие в подсознании с детских лет простейшие образы желаний. Наш мозг любит насыщенные ароматы, богатые вкусы и слегка похрустывающую еду; дополните обстановку чем-нибудь ярким, включите приятную музыку и наслаждайтесь возможностью пообщаться и поесть за одним столом. Понимать то, как работает наша система восприятия вкусовых ощущений, важно на любом этапе жизни, вне зависимости от того, ближе ли мы к рассвету или к закату наших дней.
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.
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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.
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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.
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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.
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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
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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.
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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
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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.
Mach bands. Available at http://en.wikipedia.org/wiki/Machbands.
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