Читаем Происхождение вкусов. Как любовь к еде сделала нас людьми полностью

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‹‹144››. Won-Jae Song, Hye-Jung Sung, Sung-Youn Kim, Kwang-Pyo Kim, Sangryeol Ryu, and Dong-Hyun Kang, «Inactivation of Escherichia coli O157: H7 and Salmonella typhimurium in black pepper and red pepper by gamma irradiation», International Journal of Food Microbiology 172 (2014): 125–29.

‹‹145››. Poul Rozin and Deborah Schiller, «The nature and acquisition of a preference for chili pepper by humans», Motivation and Emotion 4, no. 1 (1980): 77–101. The experiment is described in Paul Rozin, Lori Ebert, and Jonathan Schull, «Some like it hot: A temporal analysis of hedonic responses to chili pepper»,

Appetite 3, no. 1 (1982): 13–22.

‹‹146››. Paul Rozin and Keith Kennel, «Acquired preferences for piquant foods by chimpanzees», Appetite 4, no. 2 (1983): 69–77.

‹‹147››. Paul Rozin, Leslie Gruss, and Geoffrey Berk, «Reversal of innate aversions: Attempts to induce a preference for chili peppers in rats», Journal of Comparative and Physiological Psychology 93, no. 6 (1979): 1001.

‹‹148››. Paul Rozin, «Getting to like the burn of chili pepper: Biological, psychological and cultural perspectives», Chemical Senses 2 (1990): 231–69.

‹‹149››. Judith R. Ganchrow, Jacob E. Steiner, and Munif Daher, «Neonatal facial expressions in response to different qualities and intensities of gustatory stimuli», Infant Behavior and Development

6 (1983): 189–200.

‹‹150››. Paul Breslin, «An evolutionary perspective on food and human taste», Current Biology 23, no. 9 (2013): R409–418.

‹‹151››. Robert J. Braidwood, Jonathan D. Sauer, Hans Helbaek, Paul C. Mangelsdorf, Hugh C. Cutler, Carleton S. Coon, Ralph Linton, Julian Steward, and A. Leo Oppenheim, «Symposium: Did man once live by beer alone?» American Anthropologist 55, no. 4 (1953): 515–26.

‹‹152››. Li Liu, Jiajing Wang, Danny Rosenberg, Hao Zhao, György Lengyel, and Dani Nadel, «Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting», Journal of Archaeological Science: Reports 21 (2018): 783–93.

‹‹153››. John Smalley, Michael Blake, Sergio J. Chavez, Warren R. DeBoer, Mary W. Eubanks, Kristen J. Gremillion, M. Anne Katzenberg, et al., «Sweet beginnings: Stalk sugar and the domestication of maize», Current Anthropology 44, no. 5 (2003): 675–703.

‹‹154››. Katherine R. Amato, Carl J. Yeoman, Angela Kent, Nicoletta Righini, Franck Carbonero, Alejandro Estrada, H. Rex Gaskins, et al., «Habitat degradation impacts black howler monkey (Alouatta pigra) gastrointestinal microbiomes», ISME Journal 7, no. 7 (2013): 1344–53.

‹‹155››. Paulo R. Guimarães Jr., Mauro Galetti, and Pedro Jordano, «Seed dispersal anachronisms: Rethinking the fruits extinct megafauna ate», PLoS One 3, no. 3 (2008).

‹‹156››. Alcohol is present in most sour fruits. Robert Dudley, «Ethanol, fruit ripening, and the historical origins of human alcoholism in primate frugivory», Integrative and Comparative Biology 44, no. 4 (2004): 315–23.

‹‹157››. Elisabetta Visalberghi, Dorothy Fragaszy, E. Ottoni, P. Izar, M. Gomes de Oliveira, and Fábio Ramos Dias de Andrade, «Characteristics of hammer stones and anvils used by wild bearded capuchin monkeys (Cebus libidinosus

) to crack open palm nuts», American Journal of Physical Anthropology 132, no. 3 (2007): 426–44.

‹‹158››. Matthias Laska, «Gustatory responsiveness to food-associated sugars and acids in pigtail macaques, Macaca nemestrina», Physiology and Behavior 70, no. 5 (2000): 495–504.

‹‹159››. D. Glaser and G. Hobi, «Taste responses in primates to citric and acetic acid», International Journal of Primatology 6, no. 4 (1985): 395–98.

‹‹160››. Daniel H. Janzen, «Why fruits rot, seeds mold, and meat spoils», American Naturalist 111, no. 980 (1977): 691–713.

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