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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)


Eye Appeal Is Buy Appeal,” Public History Section, Technology and Culture 64, no. 4 (October 2023): 1235–1247 

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

[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

“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)

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


“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), 

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










“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


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]



Benjamin R. Cohen, Michael S. Kideckel, and Anna Zeide, eds., Acquired Tastes: Stories about the Origins of Modern Food (Cambridge, MA: MIT Press, 2021) in Technology and Culture 64, no. 1 (2023): 297–299



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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