Происхождение вкусов. Как любовь к еде сделала нас людьми

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‹‹83››. Gary Haynes and Jarod M. Hutson, «Clovis-era subsistence: Regional variability, continental patterning», in Paleoamerican Odyssey, ed. K. E. Graf, C. V. Ketron, and M. R. Waters (Texas A&M University Press, 2014), 293–309.

‹‹84››. Joseph A. M. Gingerich, «Down to seeds and stones: A new look at the subsistence remains from Shawnee-Minisink», American Antiquity 76, no. 1 (2011): 127–44.

‹‹85››. Klervia Jaouen, Michael P. Richards, Adeline Le Cabec, Frido Welker, William Rendu, Jean-Jacques Hublin, Marie Soressi, and Sahra Talamo, «Exceptionally high δ15N values in collagen single amino acids confirm Neandertals as hightrophic level carnivores», Proceedings of the National Academy of Sciences 116, no. 11 (2019): 4928–33.

‹‹86››. Michael Chazan, «Toward a long prehistory of fire»,

Current Anthropolog y 58, no. S16 (2017): S351–59; Alianda M. Cornélio, Ruben E. de Bittencourt-Navarrete, Ricardo de Bittencourt Brum, Claudio M. Queiroz, and Marcos R. Costa, «Human brain expansion during evolution is independent of fire control and cooking», Frontiers in Neuroscience 10 (2016): 167.

‹‹87››. Alston V. Thoms, «Rocks of ages: Propagation of hot-rock cookery in western North America», Journal of Archaeological Science 36, no. 3 (2009): 573–91.

‹‹88››. Paul S. Martin, «The Discovery of America: The first Americans may have swept the Western Hemisphere and decimated its fauna within 1000 years», Science 179, no. 4077 (1973): 969–74.

‹‹89››. Lenore Newman, Lost Feast: Culinary Extinction and the Future of Food (ECW Press, 2019).

‹‹90››. Henry Nicholls, «Digging for dodo», Nature

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‹‹91››. Julian P. Hume and Michael Walters, Extinct Birds (A & C Black Poyser Imprint, 2012).

‹‹92››. Agnes Gault, Yves Meinard, and Franck Courchamp, «Consumers' taste for rarity drives sturgeons to extinction», Conservation Letters 1, no. 5 (2008): 199–207.

‹‹93››. David P. Watts and Sylvia J. Amsler, «Chimpanzee-red colobus encounter rates show a red colobus population decline associated with predation by chimpanzees at Ngogo», American Journal of Primatology 75, no. 9 (2013): 927–37.

‹‹94››. Jacquelyn L. Gill, John W. Williams, Stephen T. Jackson, Katherine B. Lininger, and Guy S. Robinson, «Pleistocene megafaunal collapse, novel plant communities, and enhanced fire regimes in North America», Science 326, no. 5956 (2009): 1100–1103; Jacquelyn L. Gill, «Ecological impacts of the late Quaternary mega-herbivore extinctions», New Phytologist 201, no. 4 (2014): 1163–69.

‹‹95››. John D. Speth, Paleoanthropology and Archaeology of Big-Game Hunting (Springer, 2012).

‹‹96››. Baron Pineda, «Miskito and Misumalpan languages», in Encyclopedia of Linguistics, ed. Philipp Strazny (Francis & Taylor Books, 2005).

‹‹97››. Jeremy M. Koster, Jennie J. Hodgen, Maria D. Venegas, and Toni J. Copeland, «Is meat flavor a factor in hunters' prey choice decisions?» Human Nature 21, no. 3 (2010): 219–42.

‹‹98››. Michael D. Cannon and David J. Meltzer, «Explaining variability in Early Paleoindian foraging», Quaternary International 191, no. 1 (2008): 5–17.

‹‹99››. Mark Borchert, Frank W. Davis, and Jason Kreitler, «Carnivore use of an avocado orchard in southern California», California Fish and Game

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‹‹100››. Tim M. Blackburn and Bradford A. Hawkins, «Bergmann's rule and the mammal fauna of northern North America», Ecography 27, no. 6 (2004): 715–24.

‹‹101››. Katherine A. Houpt and Sharon L. Smith, «Taste preferences and their relation to obesity in dogs and cats», Canadian Veterinary Journal 22, no. 4 (1981): 77.

‹‹102››. S. D. Shackelford, J. O. Reagan, Keith D. Haydon, and Markus F. Miller, «Effects of feeding elevated levels of monounsaturated fats to growing-finishing swine on acceptability of boneless hams», Journal of Food Science 55, no. 6 (1990): 1485–87.

‹‹103››. As translated in The Food Lover's Anthology (The Bodleian Anthology: A Literary Compendium, compiled by Peter Hunt, Bodleian Library Publishing, 2014).

‹‹104››. Diana Noyce, «Charles Dar win, the Gourmet Traveler», Gastronomica: The Journal of Food and Culture 12, no. 2 (2012): 45–52.