What the Nose Knows - Avery Gilbert [123]
psychologist Paul Rozin P. Rozin, “‘Taste-smell confusions’ and the duality of the olfactory sense,” Perception & Psychophysics 31 (1982):397–401.
psychologist Debra Zellner B. J. Koza, A. Cilmi, et al., “Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity,” Chemical Senses 30 (2005):643–49.
Australian psychologist R. J. Stevenson Stevenson’s work is described in D. M. Small and J. Prescott, “Odor/taste integration and the perception of flavor,” Experimental Brain Research 166 (2005):345–57.
in the other direction as well J. Djordjevic, R. J. Zatorre, and M. Jones-Gotman, “Odor-induced changes in taste perception,” Experimental Brain Research 159 (2004):405–8.
“no human populations” R. Wrangham and N. Conklin-Brittain, “Cooking as a biological trait,” Comparative biochemistry and physiology, Part A, Molecular & Integrative Physiology 136 (2003):35–46. See also A. Gibbons, “Paleoanthropology: Food for thought,” Science 316 (2007):1558–60.
more nimble modern mouth P. W. Lucas, K. Y. Ang, et al., “A brief review of the recent evolution of the human mouth in physiological and nutritional contexts,” Physiology & Behavior 89 (2006):36–38.
The aroma of bacon M. R. Yeomans, “Olfactory influences on appetite and satiety in humans,” Physiology & Behavior 87 (2006):800–804.
“any dried, fragrant, aromatic” Kenneth T. Farrell, Spices, Condiments, and Seasonings, 2nd edition (New York: Springer, 1990).
“flavor principles” Elisabeth Rozin, Ethnic Cuisine: How to Create the Authentic Flavors of 30 International Cuisines (New York: Penguin, 1992), p. xiv.
“You can prepare forty dishes” Michael Washburn, “Q&A: Chewing the Fat with Charlie Trotter,” Detours: The Online Magazine of the Illinois Humanities Council 5, no. 1 (May 2003).
To test their idea J. Billing and P. W. Sherman, “Antimicrobial functions of spices: Why some like it hot,” Quarterly Review of Biology 73 (1998):3–49.
vegetable dishes P. W. Sherman and G. A. Hash, “Why vegetable recipes are not very spicy,” Evolution and Human Behavior 22 (2001):147–63.
“the price of civilization” Nicholas Wade, Before the Dawn (New York: Penguin, 2006), p. 270.
Olfaction is one such hot spot B. F. Voight, S. Kudaravalli, et al., “A map of recent positive selection in the human genome,” PLoS Biology 4 (2006):446;R. Nielsen, C. Bustamante, et al., “A scan for positively selected genes in the genomes of humans and chimpanzees,” PLoS Biology 3 (2005):e170; A. G. Clark, S. Glanowski, et al., “Inferring nonneutral evolution from human-chimp-mouse orthologous gene trios,” Science 302 (2003):1960–63; S. H. Williamson, M. J. Hubisz, et al., “Localizing recent adaptive evolution in the human genome,” PLoS Genetics 3 (2007):e90; H. Tang, S. Choudhry, et al., “Recent genetic selection in the ancestral admixture of Puerto Ricans,” American Journal of Human Genetics 81 (2007):626–33.
gene for lactose absorption T. Bersaglieri, P. C. Sabeti, et al., “Genetic signatures of strong recent positive selection at the lactase gene,” American Journal of Human Genetics 74 (2004):1111–20; S. A. Tishkoff, F. A. Reed, et al., “Convergent adaptation of human lactase persistence in Africa and Europe,” Nature Genetics 39 (2007):31–40; J. Burger, M. Kirchner, et al., “Absence of the lactase-persistence-associated allele in early Neolithic Europeans,” Proceedings of the National Academy of Sciences USA 104 (2007):3736–41.
“has delivered a richer repertoire” Shepherd, “The human sense of smell,” p. 573.
Smell prejudice Pearl Buck, The Good Earth (New York: John Dan, 1931), pp. 110–11.
olfactory stereotyping Constance Classen, David Howes, and Anthony Synnott, Aroma: The Cultural History of Smell (London: Routledge, 1994).
Scottish clans Ron Clark, “Savouring the Sweet Smell of Scotland: Aroma Scientist Makes Scents of the Natural World,” The Herald (Glasgow), March 14, 2003.
At cultural boundaries S. Ayabe-Kanamura, I. Schicker, et al., “Differences in perception