美食のサピエンス史

出版社： 羊土社
著者：
発行日： 2020-10-10
分野： 基礎・関連科学  >  基礎医学関連科学一般
ISBN： 9784758112147
電子書籍版： 2020-10-10 （第1刷）
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サクサクに魅了されるのはなぜ？ 食べすぎと拒食、そのとき脳は？ニホンザル「イモ」の行動と創造性の関係？ 食にまつわる疑問をトリガーに，日本に縁のある著者が脳科学・進化・文化史を駆使し「食とヒト」を語る

目次

  • はじめに
    第1章 サクサク、カリカリ、パリパリ、シャキシャキ......etc.
    第2章 “超”雑食のサル─ 二足歩行・大きな脳・小さな顔
    第3章 感覚をつかさどる脳と食べ物
    第4章 食べ過ぎる人と食べない人
    第5章 食の記憶
    第6章 カテゴリー:良い食べ物、悪い食べ物、食べていいもの、食べてはいけないもの
    第7章 食べ物と創造的な旅
    第8章 心の理論と「食の理論」

この書籍の参考文献

参考文献のリンクは、リンク先の都合等により正しく表示されない場合がありますので、あらかじめご了承下さい。

本参考文献は電子書籍掲載内容を元にしております。

はじめに

P.5 掲載の参考文献
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3. J. Vernon, Hunger : A Modern History (Cambridge, MA : Belknap Press of Harvard University Press, 2007).
 

第1章 サクサク、カリカリ、パリパリ、シャキシャキ……etc.

P.16 掲載の参考文献
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2. S. Tsuji, Japanese Cooking : A Simple Art (Tokyo : Kodansha, 2006).
 
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15. McGee, On Food and Cooking. (『マギーキッチンサイエンス : 食材から食卓まで』), 14 ; S. Kawamura, "Seventy Years of the Maillard Reaction," in The Maillard Reaction in Foods and Nutrition, ACS Symposium Series, vol. 215, ed. G. R. Waller and M. S. Feather, 3-18 (Washington, DC : American Chemical Society, 1983).
 
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第2章 "超" 雑食のサル - 二足歩行・大きな脳・小さな顔

P.49 掲載の参考文献
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第3章 感覚をつかさどる脳と食べ物

P.86 掲載の参考文献
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44. M. F. K. Fisher, The Art of Eating, 50th Anniversary Edition (Hoboken, NJ : Wiley, 2004, p. 584.) (『食の美学 : さあ召しあがれ』M・F・K・フィッシャー著, 本間千枝子, 種田幸子訳, サントリー株式会社)
 
45. C. Levi-Strauss, The Raw and the Cooked (Chicago : University of Chicago Press, 1983 [1969], p. 269.) (『神話論理 1 生のものと火を通したもの』クロード・レヴィ=ストロース著, 早水洋太郎訳, みすず書房)
 
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PubMed
M. F. K. Fisher, The Art of Eating, published by Wiley Publishing, Inc., Hoboken, NJ. Copyright (C) 1937, 1941, 1942, 1948, 1949, 1954, 1990, 2004 by M. F. K. Fisher. Reprinted with permission of John Wiley & Sons, Inc., and Lescher & Lescher, Ltd. All rights reserved. (『食の美学 : さあ召しあがれ』M・F・K・フィッシャー著, 本間千枝子, 種田幸子訳, サントリー株式会社)
 
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第4章 食べ過ぎる人と食べない人

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第5章 食の記憶

P.168 掲載の参考文献
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52. R. Wrangham, Catching Fire : How Cooking Made Us Human (New York : Basic Books, 2009). (『火の賜物 : ヒトは料理で進化した』リチャード・ランガム著, 依田卓巳訳, NTT出版)
 
53. D. E. Sutton, Remembrance of Repasts (Oxford : Berg, 2001) ; D. E. Sutton, "A Tale of Easter Ovens : Food and Collective Memory," Social Research 75 (2008) : 157-180.
 
54. Sutton, Remembrance of Repasts, 28.
 
55. Sutton, Remembrance of Repasts, 29.
 
56. T. Suddendorf, "Episodic Memory versus Episodic Foresight : Similarities and Differences," Wiley Interdisciplinary Reviews Cognitive Sciences 1 (2009) : 99-107.
 
57. Suddendorf, "Episodic Memory."
 
58. J. D. Holtzman, "Food and Memory," Annual Review of Anthropology 35 (2006) : 361-378.
 
59. J. Siskind, "The Invention of Thanksgiving : A Ritual of American Nationality," Critique of Anthropology 12 (1992) : 167-191.
 
60. M. Halbwachs, The Collective Memory (New York : Harper and Row Colophon, 1980), 44. (『集合的記憶』モーリス・アルヴァックス著, 小関藤一郎訳, 行路社)
 
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第6章 カテゴリー : 良い食べ物、悪い食べ物、食べていいもの、食べてはいけないもの

P.209 掲載の参考文献
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第7章 食べ物と創造的な旅

P.247 掲載の参考文献
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4. F. Adria, J. Soler, and A. Adria, A Day at El Bulli : An Insight into the Ideas, Methods, and Creativity of Ferran Adria (London : Phaidon, 2008, 240-241). (『エル・ブリの一日 : アイデア, 創作メソッド, 創造性の秘密』フェラン・アドリアほか著, 清宮真理ほか訳, ファイドン)
 
5. G. Achatz, Alinea (Berkeley, CA : Ten Speed Press, 2008) ; G. Achatz, "Diner's Journal : What Grant Achatz Saw at El Bulli," New York Times, February 16, 2010.
 
6. G. Cochran and H. Harpending, The 10,000 Year Explosion (New York : Basic Books, 2009), 127. (『一万年の進化爆発 : 文明が進化を加速した』グレゴリー・コクラン, ヘンリー・ハーペンディング著, 古川奈々子訳, 日経BP社)
 
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第8章 心の理論と「食の理論」

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