久野 愛

最終更新日時: 2019/06/28 16:08:55

印刷する

氏名(漢字/フリガナ/アルファベット表記)
久野 愛/ヒサノ アイ/Hisano, Ai
所属部署・職名(部局/所属/講座等/職名)
経済学研究科/経済学研究科附属プロジェクトセンター/ /講師
学部兼担
部局 所属 講座等 職名
経済学部
電子メールアドレス
メールアドレス
aihisano @ econ.kyoto-u.ac.jp
所属学会(国内)
学会名(日本語) 学会名(英語)
経営史学会 Business History Society of Japan
社会経済史学会 Socio-Economic History Society
日本アメリカ学会 Japanese Association for American Studies
日本アメリカ史学会 Japanese Association for American History
所属学会(海外)
学会名(英語) 国名
Business History Conference
Society for the History of Technology
Organization of American Historians
取得学位
学位名(日本語) 学位名(英語) 大学(日本語) 大学(英語) 取得区分
修士(学術) BA 東京大学 University of Tokyo
修士(歴史学) MA デラウエア大学 University of Delaware
博士(歴史学) PhD デラウエア大学 University of Delaware
出身大学院・研究科等
大学名(日本語) 大学名(英語) 研究科名(日本語) 研究科名(英語) 専攻名(日本語) 専攻名(英語) 修了区分
東京大学 University of Tokyo 大学院総合文化研究科修士課程地域文化研究専攻 Department of Area Studies American Studies 修了
東京大学 University of Tokyo 大学院総合文化研究科博士後期課程地域文化研究専攻 Department of Area Studies American Studies 退学
デラウエア大学 University of Delaware 歴史学部博士課程 Department of History History 修了
出身学校・専攻等
大学名(日本語) 大学名(英語) 学部名(日本語) 学部名(英語) 学科名(日本語) 学科名(英語) 卒業区分
東京大学 University of Tokyo 教養学部地域文化研究学科 Department of Area Studies 卒業
職歴
期間 組織名(日本語) 組織名(英語) 職名(日本語) 職名(英語)
2016/07/01〜2017/06/30 ハーバード・ビジネス・スクール Harvard Business School ニューコメン・ポストドクトラル・フェロー Newcomen Postdoctoral Fellow
プロフィール
(日本語)
2017年7月に着任するまで、デラウエア大学で博士号を取得後、ハーバードビジネススクールでポスドク研究員を勤めた。専門は経営史で、このほか資本主義史、技術史、環境史、感覚史に関連した研究を行なっている。
(英語)
Before joining Kyoto University in July 2017, I was a Newcomen postdoctoral fellow at Harvard Business School (2016-17). My research interests include business history, the history of capitalism, the history of technology, environmental history, and the history of the senses.
ORCID ID
https://orcid.org/0720-1617-0709-0821
researchmap URL
https://researchmap.jp/aihisano
研究テーマ
(日本語)
企業活動や産業の政治的・社会的・文化的影響の歴史的研究。特に19世紀末以降、マーケティングや新しい商品、技術開発が進んだことでいかにビジネスが人々の五感に影響を与えてきたのか。近年は、主に米国の食品産業に焦点を当て、経営史、環境史、文化史、ジェンダー史を横断したアプローチにより、人々の食生活がいかに文化的・政治的・経済的に構築されてきたかを研究している。
(英語)
I am interested in social, cultural, and political implications of business activities. In particular, my research explores how business transformed people's sensory experiences, including all the five senses (smell, taste, vision, hearing, and touch), from the late nineteenth century. My most recent project explores a history of how the agricultural and food industries created the color of foods that many consumers eventually took for granted and consider "natural."
研究概要
(日本語)
ビジネスが人々の環境認識、特に五感の感じ方をどのように変化させてきたのか研究している。Visualizing Taste: Business, Color, and the Creation of American Food (ハーバード大学出版会, 2019年11月出版予定)では、食品産業や農業生産者、食品着色料産業らがいかに食品の「美味しそうな」色、「自然な」色を作り出してきたのかその歴史を1870年代から1970年代にかけての米国を事例に論じている。食べ物の「自然な色」という概念は、自然環境や企業マーケティング、文化的価値観の影響を大きく受け構築されてきたものである。そうした消費者が考える(また無意識に感じとる)「自然な色」を再現するため、食品企業・農業生産者は着色料等を用いて色を操作してきた。本書は、19世紀末に開発された合成着色料や農業技術の発達、近代マーケティングの発展、政府の食品規制、価値観の変化により、どのように食品の「正しい」色が生み出されたのか、また生産者らが色の市場的価値をいかに理解していたかに注目した。
(英語)
My forthcoming book, Visualizing Taste: Business, Color, and the Creation of American Food (Harvard University Press, 2019), explores the role of business in shaping consumers’ sensory experiences. It analyzes the origins and development of visual appeal, particularly color, as a key driver of demand in the food industry in the United States between the 1870s and 1970s. The book argues that creating new sensations was an important, and much neglected, dimension of the evolution of capitalism. This was a new way that business began reshaping how people perceived the world.
研究分野(キーワード)
キーワード(日本語) キーワード(英語)
経営史 Business History
論文
著者 著者(日本語) 著者(英語) タイトル タイトル(日本語) タイトル(英語) 書誌情報等 書誌情報等(日本語) 書誌情報等(英語) 出版年月 査読の有無 記述言語 掲載種別 公開
久野 愛 久野 愛 Ai Hisano Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing Cellophane, the New Visuality, and the Creation of Self-Service Food Retailing Harvard Business School Working Paper Harvard Business School Working Paper Harvard Business School Working Paper 2017/05 英語 公開
久野 愛 久野 愛 Ai Hisano Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture, Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture, Reinventing the American Wine Industry: Marketing Strategies and the Construction of Wine Culture, Harvard Business School Working Paper Harvard Business School Working Paper Harvard Business School Working Paper 2017/05 英語 公開
久野 愛 久野 愛 Ai Hisano 書評、Michael A. Haedicke, Organizing Organic: Conflict and Compromise in an Emerging Market (Stanford: Stanford University Press, 2016) 書評、Michael A. Haedicke, Organizing Organic: Conflict and Compromise in an Emerging Market (Stanford: Stanford University Press, 2016) Book review, Michael A. Haedicke, Organizing Organic: Conflict and Compromise in an Emerging Market (Stanford: Stanford University Press, 2016) Business History Review, 91, 2, 431-433 Business History Review, 91, 2, 431-433 Business History Review, 91, 2, 431-433 2017 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 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) Selling Food in Clear Packages: The Development of Cellophane and the Expansion of Self-service Merchandising in the United States, 1920s-1950s (forthcoming) 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 International Journal of Food Design International Journal of Food Design 2017 英語 研究論文(学術雑誌) 公開
久野 愛(ジェフリー・ジョーンズ共著) 久野 愛(ジェフリー・ジョーンズ共著) Ai Hisano (with Geoffrey Jones) Olivia Lum: Wanting to Save the World Olivia Lum: Wanting to Save the World Olivia Lum: Wanting to Save the World Harvard Business School Teaching Note Harvard Business School Teaching Note Harvard Business School Teaching Note 2016/12 公開
久野 愛(ジェフリー・ジョーンズ共著) 久野 愛(ジェフリー・ジョーンズ共著) Ai Hisano (with Geoffrey Jones) Christian Dior: A New Look for Haute Couture Christian Dior: A New Look for Haute Couture Christian Dior: A New Look for Haute Couture Harvard Business School Teaching Note Harvard Business School Teaching Note Harvard Business School Teaching Note 2016/11 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano The Rise of Synthetic Colors in the American Food Industry, 1870–1940 The Rise of Synthetic Colors in the American Food Industry, 1870–1940 The Rise of Synthetic Colors in the American Food Industry, 1870–1940 Business History Review, 90, 3, 483-504 Business History Review, 90, 3, 483-504 Business History Review, 90, 3, 483-504 2016/10 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870-1940 Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870-1940 Standardized Color in the Food Industry: The Co-Creation of the Food Coloring Business in the United States, 1870-1940 ハーバード・ビジネス・スクール・ワーキング・ペーパー ハーバード・ビジネス・スクール・ワーキング・ペーパー Harvard Business School Working Paper 2016/10 英語 研究論文(学術雑誌) 公開
Ai Hisano Ai Hisano Ai Hisano "Eye Appeal Is Buy Appeal": Business Creates the Color of Foods, 1870-1970 "Eye Appeal Is Buy Appeal": Business Creates the Color of Foods, 1870-1970 "Eye Appeal Is Buy Appeal": Business Creates the Color of Foods, 1870-1970 PhD Diss. PhD Diss. PhD Diss. 2016 公開
久野 愛 久野 愛 Ai Hisano 書評、Ruth Oldenziel and Karin Zachmann, eds., Cold War Kitchen: Americanization, Technology, and European Users (Cambridge, MA: MIT Press, 2009) 書評、Ruth Oldenziel and Karin Zachmann, eds., Cold War Kitchen: Americanization, Technology, and European Users (Cambridge, MA: MIT Press, 2009) Book Review, Ruth Oldenziel and Karin Zachmann, eds., Cold War Kitchen: Americanization, Technology, and European Users (Cambridge, MA: MIT Press, 2009) Journal of Cold War Studies, 15, 1, 166-168 Journal of Cold War Studies, 15, 1, 166-168 Journal of Cold War Studies, 15, 1, 166-168 2013 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano 書評、 Carolyn M. Goldstein, Creating Consumers: Home Economists in Twentieth-Century America (Chapel Hill: University of North Carolina Press, 2012) 書評、 Carolyn M. Goldstein, Creating Consumers: Home Economists in Twentieth-Century America (Chapel Hill: University of North Carolina Press, 2012) Book Review, Carolyn M. Goldstein, Creating Consumers: Home Economists in Twentieth-Century America (Chapel Hill: University of North Carolina Press, 2012) Business History Review, 87, 2, 381-384 Business History Review, 87, 2, 381-384 Business History Review, 87, 2, 381-384 2013 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano Negotiating Taste: Food Market Research in the Hagley Library Negotiating Taste: Food Market Research in the Hagley Library Negotiating Taste: Food Market Research in the Hagley Library Digest: A Journal of Foodways and Culture (web journal), 2, Summer Digest: A Journal of Foodways and Culture (web journal), 2, Summer Digest: A Journal of Foodways and Culture (web journal), 2, Summer 2013 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano Home Cooking: Betty Crocker and Womanhood in Early Twentieth-Century America Home Cooking: Betty Crocker and Womanhood in Early Twentieth-Century America Home Cooking: Betty Crocker and Womanhood in Early Twentieth-Century America Japanese Journal of American Studies, 21, 211-230 Japanese Journal of American Studies, 21, 211-230 Japanese Journal of American Studies, 21, 211-230 2010 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano ベティ・クロッカーの表象とアメリカ社会の変遷 ベティ・クロッカーの表象とアメリカ社会の変遷 The Portraits of Betty Crocker and the transformation of American society アメリカ太平洋研究, 9, 128-141 アメリカ太平洋研究, 9, 128-141 Pacific and American Studies, 9, 128-141 2009 英語 研究論文(学術雑誌) 公開
久野 愛 久野 愛 Ai Hisano ベティ・クロッカーと二十世紀のアメリカ女性 ベティ・クロッカーと二十世紀のアメリカ女性 Betty Crocker and American Women in the Twentieth Century 修士論文 修士論文 MA Thesis, 2006 公開

  • <<
  • >>
  • 表示
タイトル言語:
講演・口頭発表等
タイトル タイトル(日本語) タイトル(英語) 会議名 会議名(日本語) 会議名(英語) 主催者 主催者(日本語) 主催者(英語) 開催年月日 記述言語 会議種別 公開
Capitalism and the Senses: Recreating Consumer Experience[招待あり] Capitalism and the Senses: Recreating Consumer Experience [招待あり] Capitalism and the Senses: Recreating Consumer Experience [招待あり] Seeking the Unconventional in Forging Histories of Capitalism, Harvard Business School Seeking the Unconventional in Forging Histories of Capitalism, Harvard Business School Seeking the Unconventional in Forging Histories of Capitalism, Harvard Business School 2019/05 英語 口頭発表(一般) 公開
Capitalism of the Senses: Food, Color, and the Creation of Modern Visual Culture Capitalism of the Senses: Food, Color, and the Creation of Modern Visual Culture Capitalism of the Senses: Food, Color, and the Creation of Modern Visual Culture Business History Conference Business History Conference Business History Conference 2019/03 英語 口頭発表(一般) 公開
Sensory Capitalism: The Creation of New Visuality and the Food Business Sensory Capitalism: The Creation of New Visuality and the Food Business Sensory Capitalism: The Creation of New Visuality and the Food Business Congress of Business History Society of Japan Congress of Business History Society of Japan Congress of Business History Society of Japan 2018/09 英語 口頭発表(一般) 公開
Natural Colors and the Palette of Domesticity in the Nineteenth-Century United States (accepted) Natural Colors and the Palette of Domesticity in the Nineteenth-Century United States (accepted) Natural Colors and the Palette of Domesticity in the Nineteenth-Century United States (accepted) World Economic History Congress World Economic History Congress World Economic History Congress 2018/08 英語 口頭発表(一般) 公開
Reimagining the Natural in the American Food Industry Reimagining the Natural in the American Food Industry Reimagining the Natural in the American Food Industry Society for Social Studies of Science Annual Meeting Society for Social Studies of Science Annual Meeting Society for Social Studies of Science Annual Meeting 2018/08 英語 口頭発表(一般) 公開
The Co-Creation of Standardized Colors in the American Food Industry, 1870s-1930s The Co-Creation of Standardized Colors in the American Food Industry, 1870s-1930s The Co-Creation of Standardized Colors in the American Food Industry, 1870s-1930s 40th History of Technology Conference, Colors in Technology – Technology of Colors 40th History of Technology Conference, Colors in Technology – Technology of Colors 40th History of Technology Conference, Colors in Technology – Technology of Colors 2017/11 英語 口頭発表(一般) 公開
Imagining the Color of Nature: The Florida Citrus Industry and Color Management Practice, 1930s-1950s Imagining the Color of Nature: The Florida Citrus Industry and Color Management Practice, 1930s-1950s Imagining the Color of Nature: The Florida Citrus Industry and Color Management Practice, 1930s-1950s Society for the History of Technology Annual Meeting Society for the History of Technology Annual Meeting Society for the History of Technology Annual Meeting 2017/10 英語 口頭発表(一般) 公開
Visualization of Taste: Mass Marketing, Regulation, and the Co-Creation of Color in the American Food Industry at the Turn of the Twentieth Century Visualization of Taste: Mass Marketing, Regulation, and the Co-Creation of Color in the American Food Industry at the Turn of the Twentieth Century Visualization of Taste: Mass Marketing, Regulation, and the Co-Creation of Color in the American Food Industry at the Turn of the Twentieth Century 日本アメリカ学会 日本アメリカ学会 Japanese Association of American Studies 2017/06 英語 口頭発表(一般) 公開
"The Eye Says Buy": Color and the Creation of the American Food Market, 1920s-1940s "The Eye Says Buy": Color and the Creation of the American Food Market, 1920s-1940s "The Eye Says Buy": Color and the Creation of the American Food Market, 1920s-1940s Business History Conference Business History Conference Business History Conference 2017/03 英語 口頭発表(一般) 公開
Vision and Taste: Standardized Color and the Creation of Naturalness in the American Food Industry Vision and Taste: Standardized Color and the Creation of Naturalness in the American Food Industry Vision and Taste: Standardized Color and the Creation of Naturalness in the American Food Industry Chemical Heritage Foundation Conference, Stop Making Sense Chemical Heritage Foundation Conference, Stop Making Sense Chemical Heritage Foundation Conference, Stop Making Sense 2017/03 英語 口頭発表(一般) 公開
More "Natural" Than Nature: Food Regulation and the Creation of Food Coloring Businesses in the Progressive Era More "Natural" Than Nature: Food Regulation and the Creation of Food Coloring Businesses in the Progressive Era More "Natural" Than Nature: Food Regulation and the Creation of Food Coloring Businesses in the Progressive Era Organization of American Historians Organization of American Historians Organization of American Historians 2016/04 英語 口頭発表(一般) 公開
Creating ‘Natural’ Yellow: The Development of the American Dairy Industry at the Turn of the Twentieth Century Creating ‘Natural’ Yellow: The Development of the American Dairy Industry at the Turn of the Twentieth Century Creating ‘Natural’ Yellow: The Development of the American Dairy Industry at the Turn of the Twentieth Century World Economic History Conference World Economic History Conference World Economic History Conference 2015/08 英語 口頭発表(一般) 公開
The Color of New Tastes: State Power, Industry, and Hegemony of Vision in Modern Food Stores in the United States, 1870s-1930s The Color of New Tastes: State Power, Industry, and Hegemony of Vision in Modern Food Stores in the United States, 1870s-1930s The Color of New Tastes: State Power, Industry, and Hegemony of Vision in Modern Food Stores in the United States, 1870s-1930s Business History Conference Business History Conference Business History Conference 2015/06 英語 口頭発表(一般) 公開
Creating "Natural Yellow" for Butter and Oleomargarine[招待あり] Creating "Natural Yellow" for Butter and Oleomargarine [招待あり] Creating "Natural Yellow" for Butter and Oleomargarine [招待あり] National Museum of American History Colloquium National Museum of American History Colloquium National Museum of American History Colloquium 2015/04 英語 口頭発表(招待・特別) 公開
Processed Foods in the Early-Twentieth-Century United States[招待あり] Processed Foods in the Early-Twentieth-Century United States [招待あり] Processed Foods in the Early-Twentieth-Century United States [招待あり] Culinary Historians of Washington D.C. Culinary Historians of Washington D.C. Culinary Historians of Washington D.C. 2015/01 英語 口頭発表(招待・特別) 公開
Making Natural: Coloring Florida Oranges, 1930s-1950s Making Natural: Coloring Florida Oranges, 1930s-1950s Making Natural: Coloring Florida Oranges, 1930s-1950s Hagley Conference Hagley Conference Hagley Conference 2014/10/30 英語 口頭発表(一般) 公開
Visualizing the Taste: The Federal Policy and Corporate Enterprises of Food Color from the 1880s to the 1930s Visualizing the Taste: The Federal Policy and Corporate Enterprises of Food Color from the 1880s to the 1930s Visualizing the Taste: The Federal Policy and Corporate Enterprises of Food Color from the 1880s to the 1930s From Flint Knives to Cloned Meat: Our Ambiguous Love, Hate, and Fear of Food Technologies, Roger Smith Conference on Food From Flint Knives to Cloned Meat: Our Ambiguous Love, Hate, and Fear of Food Technologies, Roger Smith Conference on Food From Flint Knives to Cloned Meat: Our Ambiguous Love, Hate, and Fear of Food Technologies, Roger Smith Conference on Food 2014/04/03 英語 口頭発表(一般) 公開
The Color of Taste: Selling Food in Clear Packages in the Early-Twentieth-Century United States The Color of Taste: Selling Food in Clear Packages in the Early-Twentieth-Century United States The Color of Taste: Selling Food in Clear Packages in the Early-Twentieth-Century United States Retailing and the Senses: Historical Perspectives, 2013 CHORD Conference Retailing and the Senses: Historical Perspectives, 2013 CHORD Conference Retailing and the Senses: Historical Perspectives, 2013 CHORD Conference 2013/09/05 英語 口頭発表(一般) 公開
Oxford Journals Doctoral Colloquium in Business History Oxford Journals Doctoral Colloquium in Business History Oxford Journals Doctoral Colloquium in Business History Business History Conference Annual Meeting Business History Conference Annual Meeting Business History Conference Annual Meeting 2013/03 英語 公開
Geography of Taste Geography of Taste Geography of Taste Foodways: Diasporic Diners, Transnational Tables and Culinary Connections (Center for Diaspora and Transnational Studies, University of Toronto) Foodways: Diasporic Diners, Transnational Tables and Culinary Connections (Center for Diaspora and Transnational Studies, University of Toronto) Foodways: Diasporic Diners, Transnational Tables and Culinary Connections (Center for Diaspora and Transnational Studies, University of Toronto) 2012/10 英語 公開
Research on Food Marketing: the Seagram and the Dichter Collections at Hagley Research on Food Marketing: the Seagram and the Dichter Collections at Hagley Research on Food Marketing: the Seagram and the Dichter Collections at Hagley Hagley Museum and Library Hagley Museum and Library Hagley Museum and Library 2012/02 英語 公開
Taste Contested: The Construction of American Wine Culture, 1967-1976 Taste Contested: The Construction of American Wine Culture, 1967-1976 Taste Contested: The Construction of American Wine Culture, 1967-1976 Food Studies Conference Annual Meeting Food Studies Conference Annual Meeting Food Studies Conference Annual Meeting 2011/12 英語 公開
The Romanticization of Home-cooking: Betty Crocker and Ideal Womanhood in the Early Twentieth-century United States (University of Central Lancashire) The Romanticization of Home-cooking: Betty Crocker and Ideal Womanhood in the Early Twentieth-century United States (University of Central Lancashire) The Romanticization of Home-cooking: Betty Crocker and Ideal Womanhood in the Early Twentieth-century United States (University of Central Lancashire) Food and Drink: their Social, Political, Cultural Histories Food and Drink: their Social, Political, Cultural Histories Food and Drink: their Social, Political, Cultural Histories 2011/06 英語 公開
Betty Crocker and American Women in the Early Twentieth Century Betty Crocker and American Women in the Early Twentieth Century Betty Crocker and American Women in the Early Twentieth Century Graduate Students in American Studies Program Annual Meeting Graduate Students in American Studies Program Annual Meeting Graduate Students in American Studies Program Annual Meeting 2008/07 英語 公開

  • <<
  • >>
  • 表示
タイトル言語:
書籍等出版物
著者 著者(日本語) 著者(英語) タイトル タイトル(日本語) タイトル(英語) 出版社 出版社(日本語) 出版社(英語) 出版年月 記述言語 担当区分 公開
久野 愛 久野 愛 Ai Hisano Visualizing Taste: Business, Color and the Creation of American Food Visualizing Taste: Business, Color and the Creation of American Food Visualizing Taste: Business, Color and the Creation of American Food ハーバード大学出版界 ハーバード大学出版界 Harvard University Press 2019 単著 公開
久野 愛 久野 愛 Ai Hisano 「食文化」「エクササイズ・肥満、食育」、松本悠子編『アメリカ文化事典』(予定) 「食文化」「エクササイズ・肥満、食育」、松本悠子編『アメリカ文化事典』(予定) 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) 丸善出版 丸善出版 Tokyo: Maruzen 2017 分担執筆 公開
久野 愛 久野 愛 Ai Hisano “Food Additives” and “Consistency of Food Products/Ingredients” in Food Issues: An Encyclopedia “Food Additives” and “Consistency of Food Products/Ingredients” in Food Issues: An Encyclopedia “Food Additives” and “Consistency of Food Products/Ingredients” in Food Issues: An Encyclopedia Sage Sage Sage 2015 共著 公開
タイトル言語:
学術賞等
賞の名称(日本語) 賞の名称(英語) 授与組織名(日本語) 授与組織名(英語) 年月
博士論文賞 Doctoral Dissertation Award Northeastern Association of Graduate Schools Northeastern Association of Graduate Schools 2017/04/
人文系博士論文最優秀賞 Wilbur Owen Sypherd Prize (best dissertation in the humanities) デラウエア大学 University of Delaware 2016/05/
記事報道
発表タイトル メディア名 掲載欄/番組名 年月日
How Cellophane Changed the Way We Shop for Food Harvard Business School Working Knowledge http://hbswk.hbs.edu/item/how-cellophane-changed-the-way-we-shop-for-food 2017/06/26
Americans’ Bizarre Relationship with the Color of Their Food Atlantic https://www.theatlantic.com/business/archive/2017/05/american-food-coloring-dyes/525666/ 2017/05/08
Mayo, Wings, Butter: 'Fake Milk' Is The Latest Food Fight Associate Press http://bigstory.ap.org/article/3bbed422525a473c8a014659fc9eb65a/mayo-wings-butter-fake-milk-latest-food-fight 2017/03/03
The Paradoxical Quest to Make Food Look ‘Natural’ with Artificial Dyes Harvard Business School Working Knowledge http://hbswk.hbs.edu/item/the-paradoxical-quest-to-make-food-look-natural-with-artificial-dyes 2017/01/11
Eye Appeal Is Buy Appeal: Business Creates the Color of Foods Process: A Blog for American History http://www.processhistory.org/hisano-food-color/ 2016/12/13
What Even Is Blue Raspberry Anyway? Bon Appétit http://www.bonappetit.com/entertaining-style/pop-culture/article/what-is-blue-raspberry-flavor 2016/08/01
自ら企画した研究集会
集会名 学会名 年月
Capitalism and the Senses (at Harvard Business School) 2017/06/29
外部資金:競争的資金・科学研究費補助金
種別 代表/分担 テーマ(日本語) テーマ(英語) 期間
若手研究 代表 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 (平成30年度分) 2018/04/01〜2019/03/31
外部資金:競争的資金・科学研究費補助金以外
制度名 代表者名 研究課題(日本語) 研究課題(英語) 期間
Othmer Library Travel Grant 久野愛 2017/03/〜2017/03/
UD-Hagley Fellowship 久野愛 2009/08/〜2016/05/
Bassett-Ferguson Fellowship (for a history of technology project) 久野愛 2015/06/〜2015/08/
Smithsonian Predoctoral Fellowship 久野愛 2014/11/〜2015/05/
Lemelson Center Fellowship 久野愛 2014/09/〜2014/11/
John Furr Fellowship for J. Walter Thompson Company Research 久野愛 2013/07/〜2013/07/
Fulbright Grant for Graduate Study 久野愛 2009/08/〜2011/07/
担当科目
講義名(日本語) 講義名(英語) 開講期 学部/研究科 年度
Academic Career Training Academic Career Training 通年 経済学研究科 2018/04〜2019/03
Advanced Academic Writing Advanced Academic Writing 前期 経済学研究科 2018/04〜2019/03
Business and the Global Economy Business and the Global Economy 後期 経済学研究科 2018/04〜2019/03
Comparative Business Ethics Comparative Business Ethics 前期 経営管理教育部 2018/04〜2019/03
Comparative Business Ethics Comparative Business Ethics 前期 経済学研究科 2018/04〜2019/03
Field Research in East Asia Field Research in East Asia 通年 経済学研究科 2018/04〜2019/03
Field Research in Japan A Field Research in Japan A 後期 経済学研究科 2018/04〜2019/03
Field Research in Japan B Field Research in Japan B 前期 経済学研究科 2018/04〜2019/03
Internship Internship 前期集中 経済学研究科 2018/04〜2019/03
Internship Internship 後期集中 経済学研究科 2018/04〜2019/03
Overseas Field Research Overseas Field Research 前期集中 経済学研究科 2018/04〜2019/03
Overseas Field Research Overseas Field Research 後期集中 経済学研究科 2018/04〜2019/03
東アジア経済論ワークショップ East Asian Economies Workshop 後期 経済学部 2018/04〜2019/03
Academic Career Training Academic Career Training 前期集中 経済学研究科 2019/04〜2020/03
Academic Career Training Academic Career Training 後期集中 経済学研究科 2019/04〜2020/03
Advanced Academic Writing Advanced Academic Writing 前期 経済学研究科 2019/04〜2020/03
Business and the Global Economy Business and the Global Economy 後期 経済学研究科 2019/04〜2020/03
Comparative Business Ethics Comparative Business Ethics 前期 経営管理教育部 2019/04〜2020/03
Comparative Business Ethics Comparative Business Ethics 前期 経済学研究科 2019/04〜2020/03
Economic & Business History Economic & Business History 後期 経済学研究科 2019/04〜2020/03
Field Research in East Asia Field Research in East Asia 前期集中 経済学研究科 2019/04〜2020/03
Field Research in East Asia Field Research in East Asia 後期集中 経済学研究科 2019/04〜2020/03
Field Research in Japan A Field Research in Japan A 後期 経済学研究科 2019/04〜2020/03
Field Research in Japan B Field Research in Japan B 前期 経済学研究科 2019/04〜2020/03
Internship Internship 前期集中 経済学研究科 2019/04〜2020/03
Internship Internship 後期集中 経済学研究科 2019/04〜2020/03
Overseas Field Research Overseas Field Research 前期集中 経済学研究科 2019/04〜2020/03
Overseas Field Research Overseas Field Research 後期集中 経済学研究科 2019/04〜2020/03
東アジア経済論ワークショップ East Asian Economies Workshop 後期 経済学部 2019/04〜2020/03

  • <<
  • >>
  • 表示
部局運営(役職等)
役職名 期間
国際交流教育委員会 委員 2017/10/01〜
教科委員会 委員 2018/01/19〜2018/09/30
部局広報委員会 委員 2018/04/01〜2020/03/31