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Visualizing Taste: How Business Changed the Look of What You Eat (ハーバード大学出版局, 2019)







“Consistency of Food Products/Ingredients” and “Food Additives,” in Food Issues: An Encyclopedia, ed. Ken Albala (Thousand Oaks, CA: Sage, 2015): 280–282, 526–531




[with Nathaniel Chapman] “The ‘Wine Revolution’ in the United States, 1960–1980: Narratives and Category Creation,”Business History (2021),

“Selling Food in Clear Packages: The Development of Cellophane and the Expansion of Self-service Merchandising in the United States, 1920s–1950s,” International Journal of Food Design 2, no. 2 (2017): 139–152

“The Rise of Synthetic Colors in the American Food Industry, 1870–1940,” Business History Review 90, no. 3 (Autumn 2016): 483–504


“Home Cooking: Betty Crocker and Womanhood in Early Twentieth-Century America,” Japanese Journal of American Studies(21) (2010): 211–230





[with Sven Kube] “Engaging with Experience: The Senses as Lenses in Business History,” Organization and Management History (February 2023),





“Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing,” Harvard Business School Working Paper (May 2017)


“Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture,” Harvard Business School Working Paper (May 2017)


“Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870­–1940,” Harvard Business School Working Paper (October 2016)


“Negotiating Taste: Food Market Research in the Hagley Library,” Digest: A Journal of Foodways and Culture 2 (Summer 2013),



Geoffrey Jones and Ai Hisano, “Olivia Lum: Wanting to Save the World,” Harvard Business School Teaching Plan 317-083 (December 2016; revised November 2017)[ケースメソッド教材]


Geoffrey Jones and Ai Hisano, “Christian Dior: A New Look for Haute Couture,” Harvard Business School Teaching Plan 317-072 (November 2016)[ケースメソッド教材]





Michael A. Haedicke, Organizing Organic: Conflict and Compromise in an Emerging Market (Stanford: Stanford University Press, 2016) in Business History Review 91, no. 2 (Summer 2017): 431–433


Ruth Oldenziel and Karin Zachmann, eds., Cold War Kitchen: Americanization, Technology, and European Users (Cambridge, MA: MIT Press, 2009) in Journal of Cold War Studies 15, no. 1 (Winter 2013): 166–168


Carolyn M. Goldstein, Creating Consumers: Home Economists in Twentieth-Century America (Chapel Hill: University of North Carolina Press, 2012) in Business History Review 87, no. 2 (Summer 2013): 381–384



「Domestic Workers」「Dr. Phil」「Sports Utility Vehicle」,矢口祐人・吉原真里編『現代アメリカのキーワード』(中公新書,2008):61–65, 69–71, 313–317



​連載『Modern Times

「街の色」『群像』(2022、3月号): 328–329.

「Lost in Translation ―五感の歴史と旅の記憶」『法と経営研究』第3号(2020):91­–92

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