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- 2018
- Working Paper
Learning to Become a Taste Expert
By: Kathryn A. Latour and John A. Deighton
Evidence suggests that consumers seek to become more expert about hedonic products to enhance their enjoyment of future consumption occasions. Current approaches to becoming an expert center on cultivating an analytic mindset. In the present research the authors... View Details
Keywords: Hedonic; Wine; Expertise; Holistic; Analytic; Sensory; Taste; Learning; Experience and Expertise; Analysis; Perception
Latour, Kathryn A., and John A. Deighton. "Learning to Become a Taste Expert." Harvard Business School Working Paper, No. 18-107, June 2018.
- June 2005 (Revised July 2006)
- Background Note
Note on the Convergence Between Genomics & Information Technology
By: David B. Yoffie, Dharmesh M Mehta and Rachel Sha
Focuses on the convergence between the genomics and semiconductor industries, in particular organ printing, DNA computing, biomolecular sensory networks, and DNA microarrays. Explains what this newly converged world looks like based on current research and findings in... View Details
Keywords: Genetics; Information Technology; Business Model; Disruptive Innovation; Biotechnology Industry; Information Technology Industry; Semiconductor Industry; Medical Devices and Supplies Industry
Yoffie, David B., Dharmesh M Mehta, and Rachel Sha. "Note on the Convergence Between Genomics & Information Technology." Harvard Business School Background Note 705-500, June 2005. (Revised July 2006.)
- September 1986 (Revised February 2007)
- Case
Solagen: Process Improvement in the Manufacture of Gelatin at Kodak
By: Dorothy A. Leonard and Brian DeLacey
Kodak must decide whether to make a major investment in a production facility designed around a new technique for producing the gelatin critical to so many film and paper products. Currently, gelatin making is an arcane art, unchanged in 150 years and heavily dependent... View Details
Keywords: Arts; Buildings and Facilities; Factories, Labs, and Plants; Experience and Expertise; Engineering; Investment; Time Management; Production; Research and Development; Semiconductor Industry
Leonard, Dorothy A., and Brian DeLacey. "Solagen: Process Improvement in the Manufacture of Gelatin at Kodak." Harvard Business School Case 687-020, September 1986. (Revised February 2007.)
- Article
Active World Model Learning with Progress Curiosity
By: Kuno Kim, Megumi Sano, Julian De Freitas, Nick Haber and Daniel Yamins
World models are self-supervised predictive models of how the world evolves. Humans learn world models by curiously exploring their environment, in the process acquiring compact abstractions of high bandwidth sensory inputs, the ability to plan across long temporal... View Details
Kim, Kuno, Megumi Sano, Julian De Freitas, Nick Haber, and Daniel Yamins. "Active World Model Learning with Progress Curiosity." Proceedings of the International Conference on Machine Learning (ICML) 37th (2020).
- 2021
- Article
ThreeDWorld: A Platform for Interactive Multi-Modal Physical Simulation
By: Chuang Gan, Jeremy Schwartz, Seth Alter, Damian Mrowca, Martin Schrimpf, James Traer, Julian De Freitas, Jonas Kubilius, Abhishek Bhandwaldar, Nick Haber, Megumi Sano, Kuno Kim, Elias Wang, Michael Lingelbach, Aidan Curtis, Kevin Feigelis, Daniel M. Bear, Dan Gutfreund, David Cox, Antonio Torralba, James J. DiCarlo, Joshua B. Tenenbaum, Josh H. McDermott and Daniel L.K. Yamins
We introduce ThreeDWorld (TDW), a platform for interactive multi-modal physical simulation. TDW enables simulation of high-fidelity sensory data and physical interactions between mobile agents and objects in rich 3D environments. Unique properties include: real-time... View Details
Keywords: Artificial Intelligence; Platform; Interactive Physical Simulation; Virtual Environment; Multi-modal; AI and Machine Learning
Gan, Chuang, Jeremy Schwartz, Seth Alter, Damian Mrowca, Martin Schrimpf, James Traer, Julian De Freitas, Jonas Kubilius, Abhishek Bhandwaldar, Nick Haber, Megumi Sano, Kuno Kim, Elias Wang, Michael Lingelbach, Aidan Curtis, Kevin Feigelis, Daniel M. Bear, Dan Gutfreund, David Cox, Antonio Torralba, James J. DiCarlo, Joshua B. Tenenbaum, Josh H. McDermott, and Daniel L.K. Yamins. "ThreeDWorld: A Platform for Interactive Multi-Modal Physical Simulation." Conference on Neural Information Processing Systems (NeurIPS), Datasets and Benchmarks Track 35th (2021).
- March 2021
- Article
Bayesian Signatures of Confidence and Central Tendency in Perceptual Judgment
By: Yang Xiang, Thomas Graeber, Benjamin Enke and Samuel Gershman
This paper theoretically and empirically investigates the role of Bayesian noisy cognition in perceptual judgment, focusing on the central tendency effect: the well-known empirical regularity that perceptual judgments are biased towards the center of the... View Details
Xiang, Yang, Thomas Graeber, Benjamin Enke, and Samuel Gershman. "Bayesian Signatures of Confidence and Central Tendency in Perceptual Judgment." Attention, Perception, & Psychophysics (March 2021): 1–11.
- 2016
- Working Paper
Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870–1940
By: Ai Hisano
This working paper 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. Food manufacturers along with dye makers and regulators co-created the... View Details
Keywords: Food; Supply and Industry; Manufacturing Industry; Food and Beverage Industry; United States
Hisano, Ai. "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, No. 17-037, October 2016.
- 13 Dec 2016
- News
Eye Appeal Is Buy Appeal: Business Creates the Color of Foods
- 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.
- Web
Events - Business History
brought together scholars from various disciplines, including marketing, history, and anthropology, to explore how businesses developed marketing strategies to appeal to consumers’ senses from the nineteenth century to today. Attention to View Details
- 17 Dec 2014
- Research & Ideas
How Our Brain Determines if the Product is Worth the Price
track the blood flow throughout the brain as test subjects respond to sensory cues. In this case, participants were responding to pictures of products and their prices. A new neuroscience study looks at how our brains make purchasing... View Details
- 24 Jan 2018
- Research & Ideas
How to Get People Addicted to a Good Habit
olfactory system is a powerful sensory source of both memory and pleasure and thus easily embedded into the habit loop,” the researchers explain in the paper. The experiment included 3,763 young children and their parents in 2,943... View Details
Keywords: by Carmen Nobel
- 16 Aug 2004
- Research & Ideas
Luxury Isn’t What It Used to Be
things to make us feel better. Part of the experience is finding and purchasing that just-right something, but an equally important component is the thrill of the chase—the sensory experience of entering a store and being surrounded by... View Details
- 10 Oct 2011
- Research & Ideas
Retailing Revolution: Category Killers on the Brink
two-day shipping for Prime members help Amazon to shrink the immediacy gap, there are still many items or occasions when a customer feels the need to have a product instantly. Convenience will thus become a key defense against e-commerce in many categories. View Details
- Portrait Project
Adzmel Adznan
kerisik, we need it for this rendang!” Grandma’s gravelly voice reminds us that we are not, in fact, mere spectators but apprentices who will one day learn the recipe and take over this tradition. With that sensory renaissance, I marvel... View Details
Making Sense of Capitalism
organized—“Capitalism and the Senses”— was an invaluable experience for me to develop scholarly networks and to revisit my own research, which examines the sensory experience of food marketing in the early twentieth century. I also... View Details
- 01 Oct 2000
- News
Rationale for Non-Rationality: Why We Make Bad Choices
brain called the amygdala. This area processes sensory stimulation before it reaches the conscious part of the brain. If the amygdala perceives a threat, it boosts the production of adrenaline, increasing the heart rate and creating other... View Details
Keywords: Laura Singleton (MBA '88)
- 16 Dec 2013
- HBS Case
D’O: Making a Michelin-Starred Restaurant Affordable
consideration, both sensory and economic. On the sensory side: He has designed several eating utensils, including an espresso spoon that sports a hole in the middle so as not to break up the continuity of... View Details
- Web
Creating a Candidate-Centered Recruiting Process - Recruiting
tools to improve access to employees of all abilities. “Their whole business model is that they want accessibility to be a key metric and they will come in to assess spaces for everything from wheelchair accessibility, visual impairment accessibility, and accessibility... View Details
- 01 Jun 2004
- News
Luxe Redux
not-so-new phenomenon. Simply put, it’s the act of buying things to make us feel better. Part of the experience is finding and purchasing that just-right something, but an equally important component is the thrill of the chase — the View Details