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‹‹168››. John D. Speth, «Putrid meat and fish in the Eurasian Middle and Upper Paleolithic: Are we missing a key part of Neanderthal and modern human diet?» PaleoAnthropology 2017 (2017): 44–72.

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‹‹170››. Mark Kurlansky, Salt (Random House, 2011).

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‹‹172››. Sveta Yamin-Pasternak, Andrew Kliskey, Lilian Alessa, Igor Pasternak, Peter Schweitzer, Gary K. Beauchamp, Melissa L. Caldwell, et al., «The rotten renaissance in the Bering Strait: Loving, loathing, and washing the smell of foods with a (re)acquired taste», Current Anthropology 55, no. 5 (2014): 619–46.

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‹‹175››. Paul Kindstedt, Cheese and Culture: A History of Cheese and Its Place in Western Civilization (Chelsea Green Publishing, 2012).

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‹‹177››. David Asher, The Art of Natural Cheesemaking (Chelsea Green Publishing, 2015). [Эшер Д.

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‹‹180››. Masaaki Yasuda, «Fermented tofu, tofuyo», in Soybean — Biochemistry, Chemistry and Physiology, ed. T. B. Ng (InTech, 2011), 299–319.

‹‹181››. From an email on February 8, 2020.

‹‹182››. Roman M. Wittig, Catherine Crockford, Tobias Deschner, Kevin E. Langergraber, Toni E. Ziegler, and Klaus Zuberbühler, «Food sharing is linked to urinary oxytocin levels and bonding in related and unrelated wild chimpanzees», Proceedings of the Royal Society B: Biological Sciences 281, no. 1778 (2014): 20133096.