Ai HisanoInterfaculty Initiative in Information Studies
Graduate School of Interdisciplinary Information Studies
The University of Tokyo
aihisano@iii.u-tokyo.ac.jp
PROFESSIONAL APPOINTMENTS
2021–

Associate Professor, Interfaculty Initiative in Information Studies/Graduate
School of Interdisciplinary Information Studies, The University of Tokyo

2017–2021

Senior Lecturer, Graduate School of Economics, Kyoto University

2016–2017

Harvard-Newcomen Postdoctoral Fellow, Harvard Business School

2006–2008

Strategic Technology Department, Toppan Printing Co. (Tokyo, Japan)

EDUCATION
2016

Ph.D.

University of Delaware
History; Hagley Program in the History of Capitalism, Technology, and Culture
Dissertation“‘Eye Appeal Is Buy Appeal’: Business Creates the Color of Foods, 1870–1970”
Committee: Profs. Susan Strasser (primary advisor), Roger Horowitz, David
Suisman, and Warren Belasco (University of Maryland, Baltimore County)

2012

M.A.

University of Delaware
History; Hagley Program in the History of Capitalism, Technology, and Culture

2006

M.A.

University of Tokyo
American Studies

2004

B.A.

University of Tokyo
American Studies

PUBLICATIONS
Books
AI kara yomitoku shakai: Kenryoku-ka suru saishin gijutsu [Understanding AI in Society: How Technology
Exerts Power] (University of Tokyo Press, 2023)
Shikakuka-suru Mikaku: Shoku wo Irodoru Shihonshugi [Visualizing taste: Capitalism and a color of food](Iwanami Shinsho, 2021)
Visualizing Taste: How Business Changed the Look of What You Eat (Harvard University Press, 2019)
Winner of Hagley Prize in Business History (Business History Conference)
Winner of Shimizu Hiroshi Prize (Japanese Association for American Studies)Book Chapters“‘Use Not Perfumery to Flavour Soup’: The Science of the Senses in Aesthetic Capitalism,” inCapitalism and the Senses, edited by Regina Lee Blaszczyk and David Suisman (Baltimore: Johns

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Hopkins University Press, 2023): 19–35[with Greg de St. Maurice] “Industries between Global and Local: Food,” in Oxford Handbook of
Industry Dynamics, edited by Matthias Kipping, Takafumi Kurosawa, and D. Eleanor Westney(Oxford, UK: Oxford University Press, 2023 forthcoming)“Kagaku to bunmei [Science and civilization],” “Vikutoria teki jendakan no henyou [Thetransformation of Victorian gender ideology,” “Jazu eiji [Jazz age],” “Yutakana shakai [Affluent
society],” “1980-nendai no popura karucha [Popular culture in the 1980s],” in Yokuwakaru
Amerika no rekishi [Introduction to American history], edited by Toru Umezaki, Fumiko Sakashita,
Ichiro Miyata (Minerva shobo, 2021)
Journal Articles[Refereed][with Nathaniel Chapman] “The ‘Wine Revolution’ in the United States, 1960–1980: Narratives andCategory 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 Selfservice 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“Betty Crocker no hyosho to amerika shakai no hensen [The Portraits of Betty Crocker and thetransformation of American society],” Pacific and American Studies 9 (2009): 128–141[Non-refereed]“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 (March 2023),
https://doi.org/10.1080/17449359.2023.2176885“Mikaku to Shikaku no Kyoukai: 1960 nendai ni Okeru Shokuhin Kisei to Kigyou Senryaku [Boundaries
between Taste and Vision: Food Regulation and Business Strategies in the United States during
the 1960],” Ritsumeikan Gengo Bunka Kenkyu (Ritsumeikan Studies in Language and Culture) 32, no. 1(July 2020)[with Takafumi Kurosawa] “Keieishi kenkyu no houhou, kadai, sonzaiigi [Methodology and researchquestions in business history outside Japan],” Keiei Shigaku 53 (2) (September 2018): 27–49“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)

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“Negotiating Taste: Food Market Research in the Hagley Library,” Digest: A Journal of Foodways andCulture 2 (1) (Fall 2013)
Book Reviews
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
Etsuo Abe, Keieishigaku no Houhou: Posuto Chandler Moderu wo Motomete [Business history methodology:
Seeking for a Post Chandlerian Model], in Keieishigaku 55, no. 3 (2020): 52–55
Michael A. Haedicke, Organizing Organic: Conflict and Compromise in an Emerging Market (Stanford:
Stanford University Press, 2016) in Business History Review 91 (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 (2) (Summer 2013): 381–
384
Teaching Materials[with Geoffrey Jones] “Olivia Lum: Wanting to Save the World,” Harvard Business School Teaching
Plan 317-083 (December 2016; revised November 2017)[with Geoffrey Jones] “Christian Dior: A New Look for Haute Couture,” Harvard Business School
Teaching Plan 317-072 (November 2016)
Other Publications“Shouhishugi-shi to esutetikusu [A history of consumerism and aesthetics], Gendai Shisou, October
2023“Kanjiru rekishi [Feeling history], Sekai Shisou, April 2023
“Machi no iro [A color of cities],” Gunzo, February 2022
“Lost in Translation: Gokan no Rekishi to Tabi no Kioku [The History of the Senses and Travel
Memories],” Hou to Keiei-kenkyu [Law and Management Studies] 3 (February 2020): 91–92
Encyclopedia entry, “Retoruto Shokuhin [Retort Pouch Food],” in Sekai no shokubunka hykkajiten[Encyclopedia of global food culture], edited by National Museum of Ethnology (Tokyo:
Maruzen, 2020)
Encyclopedia entries, “Shoku bunka [Food culture]” and “Ekusasaizu, himan, shokuiku [Exercise,obesity, and food education],” in Amerika bunka jiten [Encyclopedia of American culture], edited
by Yuko Matsumoto (Tokyo: Maruzen, 2017)
Encyclopedia entries, “Consistency of Food Products/Ingredients” and “Food Additives,” in Food
Issues: An Encyclopedia, edited by Ken Albala (Thousand Oaks, CA: Sage, 2015), 280–282, 526–
531
Translation (English to Japanese), Monisha Das Gupta, “Domestic Workers,” Aidan Smith, “Dr.
Phil,” and Angela Krattiger, “Sports Utility Vehicle,” in Gendai amerika no ki-wa-do [Keywords for3

contemporary America], eds. Mari Yoshihara and Yujin Yaguchi (Tokyo: Chuko-shinsho, 2006),
61–65, 69–71, 313–317
AWARDS
Hagley Prize in Business History (the best book in business history)
Business History Conference

2020

Shimizu Hiroshi Prize (book award in U.S. history)
Japanese Association for American Studies

2020

Doctoral Dissertation Award
Northeastern Association of Graduate Schools

2017

Wilbur Owen Sypherd Prize (the best dissertation in the humanities)
University of Delaware

2016

GRANTS & FELLOWSHIPS
Grants-in-Aid for Scientific Research (B)Japan Society for the Promotion of Science

2022–2026

The University of Tokyo Excellent Young Researcher

2021–2023

Grants-in-Aid for Early-Career Scientists
Japan Society for the Promotion of Science

2018–2022

Interdisciplinary Research Grant
Center for the Promotion of Interdisciplinary Education and Research,
Kyoto University

2018

Franklin Research Grant
American Philosophical Association

2018

Kyoto University Research Fund for Young Scientists
Kyoto University

2017

Othmer Library Travel Grant
Chemical Heritage Foundation2017

Bassett-Ferguson Fellowship (for a history of technology project)
Department of History, University of Delaware

2015

Stephen Salsbury FellowshipCenter for the History of Business, Technology, and Society

2013, 2015

Smithsonian Predoctoral Fellowship (six month)
National Museum of American History, Smithsonian Institution

2014–2015

Lemelson Center Fellowship (eight weeks)
2014
Lemelson Center of the Invention and Innovation, Smithsonian Institution
Henry Belin du Pont Research Grants (eight weeks)
Hagley Museum and Library

2014

Support for Collection-Based Research
Graduate and Professional Education, University of Delaware

2014

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John Furr Fellowship for J. Walter Thompson Company Research
Hartman Center, Duke University

2013

Professional Development Award
Graduate and Professional Education, University of Delaware

2011, 2013

Summer Research Fellowship in Material Culture Studies
Delaware Public Humanities Institute2012

UD-Hagley Fellowship
University of Delaware

2011–2016

Fulbright Grant for Graduate Study
Institute of International Education

2009–2011

Travel Grant for the OAH Annual Meeting
Japanese Association for American Studies

2010

Travel Grant for the OAH Annual Meeting
Embassy of the United States in Japan

2009

Academic Research Fellowship
University of Tokyo

2008–2009

Research Grant
Japan-U.S. Friendship Commission

2005

PRESENTATIONS“Forging Aesthetic Capitalism: Sensory Alienation and the Emergence of Consumer Culture in the MidTwentieth-Century United States,” Lightning Rounds, Organization of American Historians, Los
Angeles, March 30–April 2, 2023“‘Don’t Streamline Your Mother While I’m Gone’: Industrial Aesthetics in the Post-War United States,”
Business History Conference, Detroit, March 16–18, 2023
“Modern Smile: Affective Labor and Japanese Department Store Restaurants, 1900s–1930s,” European
Business History Association, Madrid, June 22–24, 2022
“The Judgement of Modern Aesthetics: Creating the Science of the Senses in the Mid-TwentiethCentury United States,” American Historical Association, January 6–9, 2022 (accepted; canceled due
to Covid-19)“‘Use Not Perfumery to Flavor Soup’: Aesthetic Judgement in the Science of the Senses,” Hagley
Conference, Capitalism and the Senses, Online, November 5–6, 2020
“Reshaping an Industry: Industrialization, Globalization, and the Transformation of Food from the Late
Nineteenth to the Early Twentieth Century,” World Congress of Business History, Nagoya, Japan,
September 10–12, 2020 (accepted; canceled due to Covid-19)“A Category as Cultural Production: The Transformation of Taste and Labor Struggle in the U.S. Wine
Industry,” American Sociological Association, San Francisco, CA, August 8–11, 2020 (accepted;
canceled due to Covid-19)“Between Global and Local: The Dynamics of the Food Industry,” Business History Conference,Charlotte, NC, March 12–14, 2020 (accepted; could not attend due to Covid-19)

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“Creating a Visual Fantasy: Sensory Appeal and the Presentation of Naturalness in Food Photography in
the Interwar United States,” Hagley Conference, Commercial Pictures and the Arts and Technics of Visual
Persuasion, Wilmington, DE, November 8, 2019
“Capitalism of the Senses: Business, Color, and the Standardization of Food in the United States, 1870s–
1930s,” European Business History Association, Rotterdam, Netherlands, August 29–31, 2019
“Capitalism of the Senses: Food, Color, and the Creation of Modern Visual Culture,” Business History
Conference, Cartagena, Columbia, March 14–16, 2019

“Sensory Capitalism: The Creation of New Visuality and the Food Business,” Congress of BusinessHistory Society of Japan, Kyoto, Japan, September 29–30, 2018
“Reimagining the Natural in the American Food Industry,” Society for Social Studies of Science,
Sidney, Australia, August 29–September 1, 2018
“Natural Colors and the Palette of Domesticity in the Nineteenth-Century United States,” World
Economic History Congress, Boston, July 29–August 3, 2018
“The Co-Creation of Standardized Colors in the American Food Industry, 1870s–1930s,” 40th
History of Technology Conference, Colors in Technology—Technology of Colors, Eisenbibliotheck,
Schlatt, Switzerland, November 17–18, 2017
“Imagining the Color of Nature: The Florida Citrus Industry and Color Management Practice,
1930s–1950s,” Society for the History of Technology, Philadelphia, October 26–29, 2017
“Visualization of Taste: Mass Marketing, Regulation, and the Co-Creation of Color in the American
Food Industry at the Turn of the Twentieth Century,” Japanese Association of American
Studies, Tokyo, Japan, June 3–4, 2017“‘The Eye Says Buy’: Color and the Creation of the American Food Market, 1920s–1940s,” BusinessHistory Conference, Denver, March 30–April 1, 2017
“Vision and Taste: Standardized Color and the Creation of Naturalness in the American Food
Industry,” Stop Making Sense, Chemical Heritage Foundation, Philadelphia, March 10, 2017
“More ‘Natural’ Than Nature: Food Regulation and the Creation of Food Coloring Businesses in the
Progressive Era,” Organization of American Historians, Providence, RI, April 7–10, 2016
“Creating ‘Natural’ Yellow: The Development of the American Dairy Industry at the Turn of theTwentieth Century,” World Economic History Congress, Kyoto, Japan, August 3–7, 2015
“The Color of New Tastes: State Power, Industry, and Hegemony of Vision in Modern Food Storesin the United States, 1870s–1930s,” Business History Conference, Miami, June 24–27, 2015
“Making Natural: Coloring Florida Oranges, 1930s–1950s,” Hagley Conference, Green Capitalism?
Exploring the Crossroads of Environmental and Business History, Wilmington, DE, October 30–31,
2014“Visualizing the Taste: The Federal Policy and Corporate Enterprises of Food Color from the 1880s
to the 1930s,” Roger Smith Conference on Food, From Flint Knives to Cloned Meat: Our Ambiguous
Love, Hate, and Fear of Food Technologies, New York, April 3–5, 2014
“The Color of Taste: Selling Food in Clear Packages in the Early-Twentieth-Century United States,”
CHORD Conference, Retailing and the Senses: Historical Perspectives, Leeds, UK, September 5, 20136

“Geography of Taste,” Center for Diaspora and Transnational Studies Conference, Foodways:
Diasporic Diners, Transnational Tables and Culinary Connections, University of Toronto, Toronto,
Canada, October 4–6, 2012
“Taste Contested: The Construction of American Wine Culture, 1967–1976,” Food Studies
Conference, University of Nevada, Las Vegas, December 9–10, 2011
“The Romanticization of Home-Cooking: Betty Crocker and Ideal Womanhood in the Early
Twentieth-Century United States,” Food and Drink: their Social, Political, Cultural Histories,
University of Central Lancashire, Lancashire, UK, June 15–17, 2011
“Betty Crocker and American Women in the Early Twentieth Century,” Graduate Students in
American Studies Program, Waseda University, Tokyo, Japan, July 17, 2008
INVITED TALKS
Everyday Aesthetics: Industrial Design and the Senses in the United States from the 1920s to the1950s, Hagley Research Seminar, October 25, 2023
“Shohi-shugi shakai ni miru kanjo to shintai no rekishi: 1930-nendai nihon ni okeru amerika-tekihyakkaten no donyu to kindaika suru egao [A history of emotions and the body in consumer
society: The introduction of American department stores and the modernization of smile in
1930s-Japan],” Japanese Association for American History, July 22, 2023
“Gokan no rekishi: Kindaika to kankaku-sekai no henka [A history of the senses: Modernization andthe transformation of a sensory world],” Graduate School of Social Sciences, Hitotsubashi
University, June 28, 2023
“Shikakuka surumikaku: Amerika shouhishugishakai no taitou to ‘esutetyikusu’ no hensen[Visualizing taste: The rise of American consumerism and the transformation of ‘aesthetics,’”
International Institute of American Studies, Doshisha University, November 18, 2022
“Visualizing Taste,” Swiss-Japanese Society and the University of Zurich, Zurich, June 20, 2022
“The ‘Wine Revolution’ in the United States, 1960–1980: Narratives, Categories, and the Creation ofCulture,” Spring 2022 MIST Speaker Series, Department of Management of Complex Systems,
University of California, Merced, Online, February 25, 2022
“Creating a New Visual Regime: Aesthetic Capitalism in the Early-20th-Century United States,”
Workshop in Economic and Business History, Osaka University, July 7, 2022
Book talk [Japanese], “Shikisai to mikaku: Gokan no jodoron [Color and taste: Affect and thesenses],” Affect Studies Workshop, Online, November 20, 2021
Book talk, Visualizing Taste: How Business Changed the Look of What You Eat, The Japanese Association
for American Studies, Online, January 31, 2021
Book talk, Visualizing Taste: How Business Changed the Look of What You Eat, Hitotsubashi University
Institute of Innovation, Online, January 20, 2021
“Business history no tayosei: Beikou wo jirei ni [Varieties of Business History: An example from theUnited States],” Business History Society of Japan (plenary session), Online, December 5, 2020.

Book talk, Visualizing Taste: How Business Changed the Look of What You Eat, Kyoto University
Economic and Business History Seminar, Online, November 21, 20207

“Not Business as Usual: New Horizons in Business History,” BHC Luncheon (Roundtable),
American Historical Association, New York, January 5, 2020
Book talk, Visualizing Taste: How Business Changed the Look of What You Eat, Arkansas Tech University,
Russellville, AR, November 6, 2019
“The Boundary between Taste and Vision: Food Regulation and Business Strategies in the UnitedStates during the 1960s,” International Institute of Language and Culture Studies, Ritsumeikan
University, Kyoto, Japan, October 25, 2019
“Capitalism and the Senses: Recreating Consumer Experience,” Seeking the Unconventional in Forging
Histories of Capitalism, Harvard Business School, Boston, May 9–10, 2019

“Business and the Senses: The Rise of Mass Consumer Society and the Transformation of Visuality
in the United States at the Turn of the Twentieth Century,” Business History Society of Japan
Hokkaido Workshop, Hokkaido University, Japan, September 17, 2019
“Sensory Capitalism: Creating the ‘Natural’ Color of Foods,” Graduate School of Management,
Kyoto University, Japan, January 17, 2017
“Creating ‘Natural Yellow’ for Butter and Oleomargarine,” National Museum of American History
Colloquium, Washington, D.C., April 7, 2015
“Processed Foods in the Early-Twentieth-Century United States,” Culinary Historians ofWashington D.C., January 11, 2015
“Research on Food Marketing: The Seagram and the Dichter Collections at Hagley,” Hagley
Museum and Library, Wilmington, DE, February 23, 2012
PROFESSIONAL SERVICE
Organization of American Historians, International Committee (2023–)
Associate Editor, Enterprise & Society (2023–)
Hagley Prize Committee, Business History Conference (2023–)
Japanese Association for American Studies, Shimizu Hiroshi Book Award Selection Committee(2023–)
Managing Editor, American Quarterly (2022–)
Business History Conference Annual Meeting, Program Committee (2022)
Series Co-editor, Routledge International Studies in Business History (2021–)
Editorial Board, American History (published by the Japanese Association for American History)(2021–)
Business History Collective (Global), Editorial Board (2020–)
Editorial Board, International Journal of Food Design (2020–)
Fuji Conference (Japan), International Committee (2019–)
Business History Conference, Trustee (2019–2022)
Book Review Committee, Business History Review (2017–)
Journal Manuscript Review

8American Quarterly (2022); Business History (2020; 2023); Business History Review (2016; 2017; 2018;2020); Enterprise & Society (2019); Food, Culture and Society (2018); History of Retailing andConsumption (2018); International Journal of Food Design (2018); Management and Organizational History(2019); Science, Technology & Human Values (2022)
PROFESSIONAL DEVELOPMENT
Workshop co-organizer, Kyoto International Workshop, “Consumption and Sustainability,” Kyoto
University, February 17–21, 2020
Conference co-organizer, “Aesthetic Intelligence Summit,” Parsons School of Design, New York,
January 6, 2020
Conference organizer, “Capitalism and the Senses,” Harvard Business School, June 2017,https://www.hbs.edu/faculty/conferences/2017-capitalism-and-the-senses/Pages/default.aspx
Selected participant, Center for Historic American Visual Culture Summer Seminar, Culinary Culture:
The Politics of American Foodways, 1765–1900, American Antiquarian Society, July 2015
Conference co-organizer (project leader), Hagley Fellows Conference, “Ways of Knowing theWorld: History and the Senses,” Hagley Museum and Library, April 2013
Selected participant, Oxford Journals Doctoral Colloquium in Business History, Business History
Conference Annual Meeting, Columbus, OH, March 21, 2013
Research Assistant, Hagley Museum and Library, February–May 2013, compiled web-based digital
information related the food industry to create the digital archives
Intern, Hagley Museum and Library, June–September 2010, catalogued the Ernest Dichter Papers
and the Seagram Collection and published an article on food marketing reports in thesecollections
Conference co-organizer, Hagley Fellows Conference, “Disaster! A Conference on Disasters in
History,” Hagley Museum and Library, April 2011
TEACHING EXPERIENCE
University of Tokyo, Graduate School of Interdisciplinary Information Studies (taught inEnglish)“Introduction to Affect and Sensory Studies,” Fall 2021; Fall 2022; Fall 2023
Kyoto University, Graduate School of Economics (all taught in English)“Critical Consumption Studies,” Fall 2020; Fall 2021; Fall 2022; Fall 2023
“Comparative Business Ethics,” Spring 2020; Spring 2019; Spring 2018
“Business and the Global Economy,” Fall 2019; Fall 2018
“Economic and Business History,” Fall 2019
“Field Research in Japan,” Fall/Spring 2019; Fall/Spring 2018; Fall 2017
Kyoto University, Department of Economics (undergraduate course)“East Asian Economies Workshop” (taught in English), Fall 2018; Fall 2017
Visiting/Invited Lecture

9“Capitalism and the Senses in History,” intensive graduate course, University of Göttingen, July 2–
12, 2021“Comparative Business Ethics,” Spring 2021, Graduate School of Economics, Kyoto University“Creating Modern Business,” intensive graduate course on business history (taught in English),
Graduate School of Economics, Hokkaido University, September 17–20, 2019
“Color in Business Strategy: Global and Local Food” (taught in English), GLOCAL Summer
School, Erasmus University Rotterdam, Netherlands, August 26, 2019
Women’s history in the U.S., Kansai University, Osaka, Japan, July 2009
Teaching Assistant
Assistant for Professor Geoffrey Jones, “Entrepreneurship and Global Capitalism,” MBA course on
global business history, Harvard Business School, Fall 2016
Teaching Assistant for Professor Mark McLeod, History 103 (World History I), University of
Delaware, Fall 2015
Teaching Assistant for Professor Owen White, History 104 (World History II), University of
Delaware, Fall 2013
Teaching Assistant for Professor Susan Strasser, History 206 (U.S. History after 1871), University of
Delaware, Fall 2012
Teaching Assistant, English (undergraduate mandatory language course), University of Tokyo,
April–July 2008, April 2004–March 2005, and April–July 2004
DEPARTMENT SERVICE
Student Committee, Graduate School of Economics, Kyoto University, 2019–March 2021
Public Relations Committee, Graduate School of Economics, Kyoto University, 2018– March 2021
International Education Committee, Graduate School of Economics, Kyoto University, July 2017–
March 2021
Harassment Committee, Graduate School of Economics, Kyoto University, July 2017– March 2021
Curriculum Committee, Graduate School of Economics, Kyoto University, 2019
MEDIA COVERAGE
Kenji Yamazaki, Interview, Senmon Ryouri, February 2023
“Shiko Shiko [Taste and thoughts],” Bungeishunju, November 2022
Josephine McRobbie, “Business Professor Finds a History of the Senses in the Grocery Store,”
Indiana Public Media, January 15, 2021
Ai Hisano, “How Sight—Not taste, Smell, or Touch—Became the Sense of the Supermarket,”
Behavioral Scientist, October 19, 2020, https://behavioralscientist.org/how-sight-not-taste-smellor-touch-became-the-sense-of-the-supermarket
Ai Hisano, “The Standardization of a ‘Natural’ Color of Food: The History of the Senses inConsumer Society,” academist Journal, April 27, 2020, https://academistcf.com/journal/?p=13044

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Ai Hisano, “How Business Changed Visuality,” the Frontier of Humanities series, Kyoto Newspaper,
April 22, 2020
Ai Hisano, “The Color of Food,” Harvard University Press Blog, March 16, 2020,
https://harvardpress.typepad.com/hup_publicity/2020/03/the-color-of-food.html
Ai Hisano, “When the Government Decided the Spread on Your Toast Should Be Pink,” Zocalo
Public Square, January 15, 2020, https://www.zocalopublicsquare.org/2020/01/15/when-thegovernment-decided-the-spread-on-your-toast-should-bepink/ideas/essay/?xid=PS_smithsonian; and Smithsonian Magazine, “How the Government Cameto Decide the Color of Your Food,” January 15, 2020,
https://www.smithsonianmag.com/innovation/how-government-came-to-decide-color-yourfood-180973962/
Joe Pinsker, “Americans’ Bizarre Relationship with the Color of Their Food,” Atlantic, May 8, 2017,https://www.theatlantic.com/business/archive/2017/05/american-food-coloring-dyes/525666
Carmen Nobel, “How Cellophane Changed the Way We Shop for Food,” Harvard Business School
Working Knowledge, June 26, 2017, https://hbswk.hbs.edu/item/how-cellophane-changed-theway-we-shop-for-food; and Forbes, June 26, 2017,https://www.forbes.com/sites/hbsworkingknowledge/2017/06/26/how-cellophane-changedthe-way-we-shop-for-foodCarmen Nobel, “The Paradoxical Quest to Make Food Look ‘Natural’ with Artificial Dyes,” Harvard
Business School Working Knowledge, January 11, 2017, https://hbswk.hbs.edu/item/the-paradoxicalquest-to-make-food-look-natural-with-artificial-dyes; and Forbes, January 11, 2017,https://www.forbes.com/sites/hbsworkingknowledge/2017/01/11/the-paradoxical-quest-tomake-food-look-natural-with-artificial-dyes/#1f73b32366c8“Eye Appeal Is Buy Appeal: Business Creates the Color of Foods,” Process: A Blog for American
History, Organization of American Historians, December 13, 2016,
http://www.processhistory.org/hisano-food-color

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