Ai Hisano
Dados Biográficos
| ID | 1448261 |
|---|---|
| NOME | Ai Hisano |
| PRENOMES | Ai |
| SOBRENOME | Hisano |
| ASSINATURA | HISANO A |
| AFILIAÇÕES | Graduate School of Economics, Kyoto University, Kyoto, Japan |
| VERIFICADO | Não |
| TOTAL DE OBRAS | 6 |
| TOTAL DE CITAÇÕES | 9 |
| TOTAL COMO AUTOR | 6 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2016 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2025 |
| ÍNDICE H | 2 |
Working Like Goldfish
Department stores have served as significant commercial and cultural institutions, transforming retail systems, consumption patterns, and people’s tastes in many countries since the late 1840s, when the first department store emerged in Paris. However, the adaptation of their business models and influence varied depending on social contexts. This article examines Japanese department stores from the 1900s to the 1930s, focusing on the role of rest…
Engaging with experiences
The senses have become an important part of business strategies and corporate activities, ranging from product design and marketing to customer relations. Reflecting on a growing interest in the senses among scholars and business practitioners, this essay provides a brief characterization of recent literature, proposes areas for future research, and discusses opportunities as well as challenges that arise from interpreting the senses in business …
Acquired Tastes
Reviewed by: Acquired Tastes: Stories about the Origins of Modern Food ed. by Benjamin R. Cohen, Michael S. Kideckel, and Anna Zeide Ai Hisano (bio) Acquired Tastes: Stories about the Origins of Modern Food Edited by Benjamin R. Cohen, Michael S. Kideckel, and Anna Zeide. Cambridge, MA: MIT Press, 2021. Pp. 290. Imagine that you are making a grocery trip to a supermarket. In the store, there are shelves full of fruits, vegetables, and meat. You w…
The ‘wine revolution’ in the United States, 1960–1980
This article examines the creation of product categories as a cultural construct. Categories serve not simply to classify different products but also to signify one’s taste. To examine how categories became embedded with cultural meanings, this article takes an interdisciplinary approach: the narrative analysis which has been employed by a number of business historians and the production of culture perspective used in sociology. By using the case…
Eye Appeal Is Buy Appeal
This essay explores the development of visual appeal, particularly color, as a key driver of demand in the American food sector between the 1920s and the 1940s. It analyzes, through case studies of oranges and fresh meat, how food producers and retailers sought to create a standardized food color that many consumers would recognize and eventually take for granted as "natural." The creation of "natural" color was a process of standardization, faci…
The Rise of Synthetic Colors in the American Food Industry, 1870–1940
This article examines how, starting in the 1870s, food manufacturers in the United States began to use standardized color, achieved by synthetic dyes, as part of their marketing strategies. The emergence of the synthetic dye industry paralleled the growth of mass production and mass marketing in the American food industry. It provided food manufacturers with an economical means to standardize their products and helped establish brand identities t…
The Rise of Synthetic Colors in the American Food Industry, 1870–1940
This article examines how, starting in the 1870s, food manufacturers in the United States began to use standardized color, achieved by synthetic dyes, as part of their marketing strategies. The emergence of the synthetic dye industry paralleled the growth of mass production and mass marketing in the American food industry. It provided food manufacturers with an economical means to standardize their products and helped establish brand identities t…
The ‘wine revolution’ in the United States, 1960–1980
This article examines the creation of product categories as a cultural construct. Categories serve not simply to classify different products but also to signify one’s taste. To examine how categories became embedded with cultural meanings, this article takes an interdisciplinary approach: the narrative analysis which has been employed by a number of business historians and the production of culture perspective used in sociology. By using the case…
Engaging with experiences
The senses have become an important part of business strategies and corporate activities, ranging from product design and marketing to customer relations. Reflecting on a growing interest in the senses among scholars and business practitioners, this essay provides a brief characterization of recent literature, proposes areas for future research, and discusses opportunities as well as challenges that arise from interpreting the senses in business …
The Rise of Synthetic Colors in the American Food Industry, 1870–1940
This article examines how, starting in the 1870s, food manufacturers in the United States began to use standardized color, achieved by synthetic dyes, as part of their marketing strategies. The emergence of the synthetic dye industry paralleled the growth of mass production and mass marketing in the American food industry. It provided food manufacturers with an economical means to standardize their products and helped establish brand identities t…
Engaging with experiences
The senses have become an important part of business strategies and corporate activities, ranging from product design and marketing to customer relations. Reflecting on a growing interest in the senses among scholars and business practitioners, this essay provides a brief characterization of recent literature, proposes areas for future research, and discusses opportunities as well as challenges that arise from interpreting the senses in business …
Acquired Tastes
Reviewed by: Acquired Tastes: Stories about the Origins of Modern Food ed. by Benjamin R. Cohen, Michael S. Kideckel, and Anna Zeide Ai Hisano (bio) Acquired Tastes: Stories about the Origins of Modern Food Edited by Benjamin R. Cohen, Michael S. Kideckel, and Anna Zeide. Cambridge, MA: MIT Press, 2021. Pp. 290. Imagine that you are making a grocery trip to a supermarket. In the store, there are shelves full of fruits, vegetables, and meat. You w…
The ‘wine revolution’ in the United States, 1960–1980
This article examines the creation of product categories as a cultural construct. Categories serve not simply to classify different products but also to signify one’s taste. To examine how categories became embedded with cultural meanings, this article takes an interdisciplinary approach: the narrative analysis which has been employed by a number of business historians and the production of culture perspective used in sociology. By using the case…
Eye Appeal Is Buy Appeal
This essay explores the development of visual appeal, particularly color, as a key driver of demand in the American food sector between the 1920s and the 1940s. It analyzes, through case studies of oranges and fresh meat, how food producers and retailers sought to create a standardized food color that many consumers would recognize and eventually take for granted as "natural." The creation of "natural" color was a process of standardization, faci…
Working Like Goldfish
Department stores have served as significant commercial and cultural institutions, transforming retail systems, consumption patterns, and people’s tastes in many countries since the late 1840s, when the first department store emerged in Paris. However, the adaptation of their business models and influence varied depending on social contexts. This article examines Japanese department stores from the 1900s to the 1930s, focusing on the role of rest…
Business (5 obras) · Political science (5 obras) · Culinary Culture and Tourism (4 obras) · Economics (3 obras) · History (3 obras) · Marketing (3 obras) · Sociology (3 obras) · Advertising (2 obras) · Art (2 obras) · Business history (2 obras)