Kringelbach, M. L., and K. C. Berridge, eds. Pleasures of the Brain. New York: Oxford University Press, 2010.

Rolls, E. T. Taste, olfactory, and food texture reward pro cessing in the brain and obesity. International Journal of Obesity 35 (2010): 550–561.

Schoenbaum, G., J. A. Gottfried, E. A. Murray, and S. J. Ramus, eds. Linking Affect to Action: Critical Contributions of the Orbitofrontal Cortex. Boston: Blackwell, for the New York Academy of Sciences, 2007.

Yeshurun, Y., and N. Sobel. An odor is not worth a thousand words: From multidimensional odors to unidimensional odor objects. Annual Review of Psychology 61 (2010): 219–241.

ГЛАВА 13. Вкус и вкусовые ощущения

Bartoshuk, L. Interview. Science Careers (blog), 2010. Available at http://blogs.sciencemag.org/sciencecareers/2010/06/linda-bartoshuk.html.

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.

Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses. Brain and Language 77 (2001): 187–196.

Dinehart, M. E., J. E. Hayes, L. M. Bartoshuk, S. L. Lanier, and V. B. Duffy. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiology and Behavior 87 (2006): 304–313.

Garcia, J., and R. A. Koelling. Relation of cue to consequence in avoidance learning. Psychonometric Science 4 (1966): 123–124.

Small, D. M., J. C. Gerber, Y. E. Mak, and T. Hummel. Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron 47 (2005): 593–605.

Steiner, J. E. Discussion paper: Innate, discriminative human facial expressions to taste and smell stimulation. Annals of the New York Academy of Sciences 237 (1974): 229–233.

Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30 (2006): 613–650.

Yarmolinsky, D. A., C. S. Zuker, and N. J. Ryba. Common sense about taste: From mammals to insects. Cell 139 (2009): 234–244.

ГЛАВА 14. Ощущения в полости рта и вкус

Penfield, W., and T. Rasmussen. The Cerebral Cortex of Man. New York: Macmillan, 1950.

Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30 (2006): 613–650.

Wang, G.-J., N. D. Volkow, C. Felder, J. S. Fowler, A. V. Levy, N. R. Pappas, C. T. Wong, W. Zju, and N. Netusil. Enhanced resting activity of the oral somatosensory cortex in obese subjects. NeuroReport 13 (2002): 1151–1155.

ГЛАВА 15. Зрение и вкус

Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses. Brain and Language 77 (2001): 187–196.

Engen, T. The effect of expectation on judgments of odor. Acta Psychologica 36 (1972): 450–456.

Koza, B. J., A. Cilmi, M. Dolese, and D. A. Zellner. Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity. Chemical Senses 30 (2005): 643–649.

Morrot, G., F. Brochet, and D. Dubourdieu. The color of odors. Brain and Language 79 (2001): 309–320.

Small, D. M., M. Jones-Gotman, R. Zatorre, M. Petrides, and A. Evans. Flavor processing: More than the sum of its parts. NeuroReport 8 (1997): 3913–3917.

ГЛАВА 16. Слух и вкус

Bourne, M. Food Texture and Viscosity: Concept and Mea sure ment. 2nd ed. New York: Academic Press, 2002.

Vickers, Z. M. Crispness and crunchiness – a difference in pitch? Journal of Texture Studies 15 (1984): 157–163.

Vickers, Z. M., and M. C. Bourne. A psychoacoustical theory of crispness. Journal of Food Science 41 (1976): 1158.

Vickers, Z. M., and S. S. Wasserman. Sensory qualities of food sounds based on individual perceptions. Journal of Texture Studies 10 (1980): 319.

ГЛАВА 17. Мышцы вкуса

Amat, J.-M., and J.-D. Vincent. L’art de parler la bouche pleine. Paris: La Presqu’ile, 1997.

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.

Lieberman, D. E. The Evolution of the Human Head. Cambridge, Mass.: Harvard University Press, 2011.

Linforth, R. S. T., A. Blissett, and A. J. Taylor. Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products. Journal of Agricultural and Food Chemistry 53 (2005): 7217–7221.

Matsuo, M., K. M. Hiiemae, M. Gonzalez– Fernandez, and J. B. Palmer. Respiration during feeding on solid food: Alterations in breathing during mastication, pharyngeal bolus aggregation, and swallowing. Journal of Applied Physiology 104 (2007): 674–681.

Pfeiffer, J. C., T. A. Hollowood, J. Hort, and A. J. Taylor. Temporal synchrony and integration of sub-threshold taste and smell signals. Chemical Senses 30 (2005): 539–545.

Tsachaki, M., R. S. T. Linforth, and A. J. Taylor. Aroma release from wines under dynamic conditions. Journal of Agricultural and Food Chemistry 57 (2009): 6976–6981.

ГЛАВА 18. Сводя все воедино: система восприятия вкусовых ощущений человеческим мозгом

Bensafi, M., N. Sobel, and R. M. Khan. Hedonic-specific activity in piriform cortex mimics that during odor perception. Journal of Neurophysiology 98 (2007): 3254–3262.

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.

Kosslyn, S. M. Mental images and the brain. Cognitive Psychology 22 (2005): 333–347.

Rinck, F., C. Rouby, and M. Bensafi. Which format for odor images? Chemical Senses 34 (2009): 11–13.

Veldhuizen, M. G., K. J. Rudenga, and D. M. Small. The plea sure 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 19. Вкус и эмоции

Franken, I. H. A., J. Booij, and W. van den Brink. The role of dopamine in human addiction: From reward to motivated attention. European Journal of Pharmacology 526 (2005): 199–206.