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PUBLICATIONS

Books

[with Yuko Itatsu] (eds.) 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)

Journal Publications

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 (February 2023)

 

(with Nathaniel Chapman), “The ‘Wine Revolution’ in the United States, 1960–1980: Narratives and Category Creation,” Business History (2021)

 

“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 research questions in business history outside Japan],” Keiei Shigaku 53 (2) (2018): 27–49; and 53 (3) (2018): 29–45.

Selling Food in Clear Packages: The Development of Cellophane and the Expansion of Self-service Merchandising in the United States, 1920s–1950s,” International Journal of Food Design 2, no. 2 (2017): 139–152

 

“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)

“The Rise of Synthetic Colors in the American Food Industry, 1870–1940,” Business History Review 90, no. 3 (Autumn 2016): 483–504

 

“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)

Negotiating Taste: Food Market Research in the Hagley Library,” Digest: A Journal of Foodways and Culture 2 (1) (Fall 2013)

“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 the transformation of American society],” Pacific and American Studies 9 (2009): 128–141

Other Publications

[Encyclopedia entries]

“Retoruto Shokuhin [Retort Pouch Food],” in Sekai no shokubunka hykkajiten [Encyclopedia of global food culture], ed. Atsushi Nobayashi, et al. (Tokyo: Maruzen, 2021)

“Shoku bunka [Food culture]” and “Ekusasaizu, himan, shokuiku [Exercise, obesity, and food education],” in Amerika bunka jiten [Encyclopedia of American culture], ed. Yuko Matsumoto (Tokyo: Maruzen, 2017)

 

“Consistency of Food Products/Ingredients” and “Food Additives,” in Food Issues: An Encyclopedia, ed. 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 for contemporary America], eds. Mari Yoshihara and Yujin Yaguchi (Tokyo: Chuko-shinsho, 2006), 61–65, 69–71, 313–317

[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

​[Column]

“Kanjiru rekishi [Feeling history], Sekai Shisou, April 2023

(series articles) Modern Times (May 2022–)

“Machi no iro [Color of the city]," Gunzo (March 2022): 328–329. 

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.

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