Rchr
J-GLOBAL ID：201301082509287160   Update date: Feb. 01, 2024

Hisano Ai

Hisano Ai
Affiliation and department：
The University of Tokyo Interfaculty Initiative in Information Studies Graduate School of Interdisciplinary Information Studies

About The University of Tokyo Interfaculty Initiative in Information Studies Graduate School of Interdisciplinary Information Studies


Research field  (4)： History - General ,  History - Europe/America ,  History - General ,  Local studies
Research keywords  (12)： History of the Senses ,  Environmental History ,  History of Capitalism ,  文化史 ,  食文化 ,  産業史 ,  Gender ,  History of Technology ,  Business History ,  American Culture ,  American History ,  United States of America
Research theme for competitive and other funds  (14)：
  • 2022 - 2027 Global Economic History of Industry Dynamics: Heterogeneity and Boundaries of Industries
  • 2018 - 2022 五感を活用した製造・マーケティング戦略の発展ー国際比較による経営史的研究
  • 2017 - Othmer Library Travel Grant
  • 2015 - 2015 Bassett-Ferguson Fellowship
  • 2014 - 2015 Smithsonian Predoctoral Fellowship
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Papers (16)：
  • Ai Hisano, Nathaniel Chapman. The ‘Wine Revolution’ in the United States, 1960-1980: Narratives and Category Creation. Business History. 2021
  • Ai Hisano. Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture,. Harvard Business School Working Paper. 2017
  • Ai Hisano. Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing. Harvard Business School Working Paper. 2017
  • Ai Hisano. Book review, Michael A. Haedicke, Organizing Organic: Conflict and Compromise in an Emerging Market (Stanford: Stanford University Press, 2016). Business History Review. 2017. 91. 2. 431-433
  • Ai Hisano. Selling Food in Clear Packages: The Development of Cellophane and the Expansion of Self-service Merchandising in the United States, 1920s-1950s (forthcoming). International Journal of Food Design. 2017
ｍore...
Books (4)：
  • Shikakuka suru mikaku: Shoku wo irodoru shihonshugi [Visualizing Taste: Capitalism and a color of food]
    Iwanami Shoten 2021 ISBN:9784004319023
  • Visualizing Taste: How Business Changed the Look of What You Eat
    Harvard University Press 2019
  • Encyclopedia entries, “Shoku bunka [Food culture]” and “Ekusasaizu, himan, shokuiku [Exercise, obesity, and food education],” in Amerika bunka jiten [Encyclopedia of American culture], ed. Yuko Matsumoto (forthcoming)
    Tokyo: Maruzen 2017
  • “Food Additives” and “Consistency of Food Products/Ingredients” in Food Issues: An Encyclopedia
    Sage 2015
Lectures and oral presentations  (35)：
  • "Modern Smile: Affective Labor and Japanese Department Store Restaurants, 1900s-1930s"
    (European Business History Association 2022)
  • "The Judgement of Modern Aesthetics: Creating the Science of the Senses in the Mid-Twentieth-Century United States" (canceled)
    (American Historical Association 2022)
  • "Use Not Perfumery to Flavor Soup’: Aesthetic Judgement in the Science of the Senses"
    (Hagley Conference, Capitalism and the Senses 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 2020)
  • "A Category as Cultural Production: The Transformation of Taste and Labor Struggle in the U.S. Wine Industry" (canceled)
    (American Sociological Association 2020)
ｍore...
Professional career (4)：
  • PhD (University of Delaware)
  • MA (University of Delaware)
  • MA (University of Tokyo)
  • BA (University of Tokyo)
Work history (5)：
  • 2021/04 - The University of Tokyo Interfaculty Initiative in Information Studies Graduate School of Interdisciplinary Information Studies Associate Professor
  • 2017/07 - 2021/03 Kyoto University Graduate School of Economics Senior Lecturer
  • 2016/07 - 2017/06 Harvard Business School Harvard-Necomen Postdoctoral Fellow
  • 2014/11 - 2015/05 Smithsonian Institute National Museum of American History Smithsonian Predoctoral Fellowship
  • Kyoto University Graduate School of Economics Senior Lecturer
Committee career (7)：
  • 2022 - 現在 The Japanese Association for American Studies Shimizu Hiroshi Award Selection Committee
  • 2021 - 現在 Routledge International Studies in Business History, Series Co-editor
  • 2021 - 現在 Japanese Association for American History American History Editorial Board
  • 2020 - 現在 Journal of International Food Design Editorial Board
  • 2017 - 現在 Business History Review Book Review Board
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Awards (4)：
  • 2020 - Japanese Association for American Studies Shimizu Hiroshi Prize (book award) Visualizing Taste: How Business Changed the Look of What You Eat
  • 2020 - Business History Conference Hagley Prize in Business History Visualizing Taste: How Business Changed the Look of What You Eat
  • 2017/03 - University of Delaware Wilbur Owen Sypherd Prize (the best dissertation in the humanities)
  • 2017 - Northeastern Association of Graduate Schools Doctoral Dissertation Award
Association Membership(s) (4)：
THE JAPANESE ASSOCIATION FOR AMERICAN HISTORY ,  BUSINESS HISTORY SOCIETY OF JAPAN ,  American Historical Association ,  European Business History Conference
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