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Show Results For
- All HBS Web
(1,598)
- News (523)
- Research (575)
- Events (29)
- Multimedia (78)
- Faculty Publications (550)
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- 2015
- Dictionary Entry
Consistency of Food Products/Ingredients
By: Ai Hisano
Hisano, Ai. "Consistency of Food Products/Ingredients." In The SAGE Encyclopedia of Food Issues, edited by Ken Albala, 280–282. Thousand Oaks, CA: SAGE Publications, 2015.
- Summer 2013
- Article
Negotiating Taste: Food Market Research in the Hagley Library
By: Ai Hisano
Hisano, Ai. "Negotiating Taste: Food Market Research in the Hagley Library." Digest: A Journal of Foodways and Culture 2 (Summer 2013).
- 30 Oct 2014 - 31 Oct 2014
- Conference Presentation
Making Natural: Coloring Florida Oranges, 1930s-1950s
By: Ai Hisano
Hisano, Ai. "Making Natural: Coloring Florida Oranges, 1930s-1950s." Paper presented at the Hagley Conference, Hagley Museum and Library, Wilmington, DE, October 30–31, 2014.
- 2016
- Conference Presentation
More ‘Natural’ Than Nature: Food Regulation and the Creation of Food Coloring Businesses in the Progressive Era
By: Ai Hisano
- 2017
- Working Paper
Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing
By: Ai Hisano
This working paper examines how innovations in transparent packaging, specifically cellophane in the mid-twentieth century United States, helped retailers create full self-service merchandising systems, including selling perishable food. While self-service stores began... View Details
Hisano, Ai. "Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing." Harvard Business School Working Paper, No. 17-106, May 2017.
- Article
The Rise of Synthetic Colors in the American Food Industry, 1870–1940
By: Ai Hisano
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... View Details
Keywords: Safety; Food; Health; Brands and Branding; Manufacturing Industry; Food and Beverage Industry; United States
Hisano, Ai. "The Rise of Synthetic Colors in the American Food Industry, 1870–1940." Special Issue on Food and Agriculture. Business History Review 90, no. 3 (October 2016): 483–504.
- 2015
- Talk
Creating 'Natural Yellow' for Butter and Oleomargarine
By: Ai Hisano
Hisano, Ai. "Creating 'Natural Yellow' for Butter and Oleomargarine." National Museum of American History Colloquium, 2015.
- 4 Oct 2012 - 6 Oct 2012
- Conference Presentation
Geography of Taste: The Construction of American Wine Culture, 1967-1976
By: Ai Hisano
Hisano, Ai. "Geography of Taste: The Construction of American Wine Culture, 1967-1976." Paper presented at the Foodways: Diasporic Diners, Transnational Tables and Culinary Connections, Center for Diaspora and Transnational Studies, University of Toronto, Toronto, ON, Canada, October 4–6, 2012.
- 16 Jun 2011 - 18 Jun 2011
- Conference Presentation
The Romanticization of Home-cooking: Betty Crocker and Ideal Womanhood in the Early Twentieth-century United States
By: Ai Hisano
Hisano, Ai. "The Romanticization of Home-cooking: Betty Crocker and Ideal Womanhood in the Early Twentieth-century United States." Paper presented at the Food and Drink: Their Social, Political, Cultural Histories, University of Central Lancashire, Lancashire, UK, June 16–18, 2011.
- 2015
- Chapter
Food Additives
By: Ai Hisano
Hisano, Ai. "Food Additives." In The SAGE Encyclopedia of Food Issues, edited by Ken Albala, 526–531. Thousand Oaks, CA: Sage Publications, 2015.
- Summer 2013
- Book Review
Review of "Creating Consumers: Home Economists in Twentieth-Century America" by Carolyn M. Goldstein
By: Ai Hisano
Hisano, Ai. Review of "Creating Consumers: Home Economists in Twentieth-Century America" by Carolyn M. Goldstein. Business History Review 87, no. 2 (Summer 2013): 381–384.
- Article
Betty Crocker no hyōshō to amerika shakai no hensen [The Portraits of Betty Crocker and the Transformation of American Society]
By: Ai Hisano
Hisano, Ai. "Betty Crocker no hyōshō to amerika shakai no hensen [The Portraits of Betty Crocker and the Transformation of American Society]." Amerika Taiheiyō kenkyū [Pacific and American Studies] 9 (March 2009): 128–141.
- Article
Home Cooking: Betty Crocker and Womanhood in Early Twentieth-Century America
By: Ai Hisano
Hisano, Ai. "Home Cooking: Betty Crocker and Womanhood in Early Twentieth-Century America." Special Issue on Food. Japanese Journal of American Studies, no. 21 (2010): 211–230.
- December 2016 (Revised November 2017)
- Teaching Plan
Olivia Lum: Wanting to Save the World
By: Geoffrey Jones and Ai Hisano
Teaching Plan for HBS No. 316-178. View Details
- November 2016
- Teaching Plan
Christian Dior: A New Look for Haute Couture
By: Geoffrey Jones and Ai Hisano
Teaching Note for HBS No. 809-159. View Details
- 2017
- Working Paper
Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture
By: Ai Hisano
This working paper examines the remarkable growth of wine consumption in the United States since the 1960s. The country is now the largest wine consumer in the world, exceeding the wine-producing European countries such as France and Italy, which had long dominated... View Details
Keywords: Marketing Strategy; Industry Growth; Transformation; Perception; Food and Beverage Industry; United States
Hisano, Ai. "Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture." Harvard Business School Working Paper, No. 17-099, May 2017.
- 5 Sep 2013
- Conference Presentation
The Color of Taste: Selling Food in Clear Packages in the Early-Twentieth-Century United States
By: Ai Hisano
This paper examines the role of color in the marketing and retailing of food products by focusing on the increasingly popular presentation of food in clear packages in the early-twentieth-century United States. In the 1910s, a candy company began using cellophane to... View Details
Hisano, Ai. "The Color of Taste: Selling Food in Clear Packages in the Early-Twentieth-Century United States." Paper presented at the CHORD Conference, Centre for the History of Retailing and Distribution (CHORD), Leeds, UK, September 5, 2013.
- 3 Apr 2014 - 5 Apr 2014
- Conference Presentation
Visualizing the Taste: The Federal Policy and Corporate Enterprises of Food Color from the 1880s to the 1930s
By: Ai Hisano
Hisano, Ai. "Visualizing the Taste: The Federal Policy and Corporate Enterprises of Food Color from the 1880s to the 1930s." Paper presented at the Roger Smith Food Tech Conference, New York, NY, April 3–5, 2014.
- 2015
- Conference Presentation
The Color of New Tastes: State Power, Industry, and Hegemony of Vision in Modern Food Stores in the United States, 1870s-1930s
By: Ai Hisano
- 11 Jan 2015
- Talk
Processed Foods in the Early-Twentieth-Century United States
By: Ai Hisano
Hisano, Ai. "Processed Foods in the Early-Twentieth-Century United States." Culinary Historians of Washington D.C. Meeting, Culinary Historians of Washington, D.C., Washington, DC, January 11, 2015.