
出版物
[単著]
『視覚化する味覚—食を彩る資本主義』(岩波新書、2021年)
Visualizing Taste: How Business Changed the Look of What You Eat (ハーバード大学出版局, 2019)
[分担執筆]
「科学と文明」「ヴィクトリア的ジェンダー観の変容」「ジャズエイジ」「豊かな社会」「1980年代のポピュラー・カルチャー」梅崎透・坂下文子・宮田伊知郎編『よくわかるアメリカの歴史』(ミネルヴァ書房,2021年)
「レトルト食品」国立民族博物館編『世界の食文化辞典』(丸善,2021年)
「食文化」「エクササイズ・肥満と食教育」,松本悠子編『アメリカ文化事典』(丸善,2017):272–473,474–475
“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
【論文】
[査読有]
[with Nathaniel Chapman] “The ‘Wine Revolution’ in the United States, 1960–1980: Narratives and Category Creation,”Business History (2021), https://doi.org/10.1080/00076791.2020.1862794
“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
「ベティ・クロッカーの表象とアメリカ社会の変遷」『アメリカ太平洋研究』第9巻(2009):128–141
[査読無]
[with Sven Kube] “Engaging with Experience: The Senses as Lenses in Business History,” Organization and Management History (February 2023), https://doi.org/10.1080/17449359.2023.2176885
「味覚と視覚の境界—1960年代米国における食品規制と企業戦略」『立命館言語文化研究』第32巻第1号(2020)
黒澤隆文・久野愛「経営史研究の方法・課題・存在意義—英語文献における研究動向と論争(上・下)」『経営史学』第53巻第2号(2018):27–49;第3号(2018):29–45
“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), http://digest.champlain.edu/vol2/rn2_1.html
【その他】
教材
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]
書評
安部悦生『経営史学の方法—ポスト・チャンドラー・モデルを求めて』(ミネルヴァ書房、2019年)、『経営史学』第55号第3巻(2020年):52–55
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
翻訳
「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
コラム
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