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How Color Became a Technology

The Making of Chromatic Capitalism

(under contract with Duke University Press)

My current book project tells the story of how color became a sophisticated technology, beginning with 19th-century mass standardization and culminating in today’s privatized digital landscape. Moving chronologically through five distinct paradigms—the artisanal color wheel, the commercial color grid, the postwar domestic interior, the computer interface, and the social media algorithm—it reveals how color adapts to shifting cultural and economic contexts across classed, raced, and gendered lines to benefit those in power. Yet this isn’t a top-down process. Instead, color, with its infinitely embodied, affective, and spectacular properties, also represents a portal to the “good life,” whether in our homes or on our social media pages—a phenomenon I term chromatic capitalism.

 

Ultimately, the project offers a new interdisciplinary method for studying color applicable to a range of historical contexts by reframing color itself as a technology for managing and governing human beings (as opposed to a formal quality of “color technologies” like film or television). It also points to a larger tension in the history of capitalism and consumer culture in the United States—between the often-invisible standards and norms that govern the world we move in and the promises of emotional and aesthetic fulfillment that are dangled in front of us and indefinitely foreclosed. We can’t help but desire color: it’s used to sell ourselves to ourselves.

Table of Contents:

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Preface

Introduction

 

Part I. Systemization

Chapter 1. Wheel

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Part II. Standardization

Chapter 2. Grid

Chapter 3. Interior

Chapter 4. Interface

 

Part III. Privatization 

Chapter 5. Algorithm

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Coda

 

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wine-aroma-wheel.jpg
YG19_25_30-project-3_10.gif

Left: Wine Folly's official "Aromawheel" for tasting wine   
Right: screengrab from Netflix's Headspace Guide to Meditation (2021)

My newer research interests include: 1. the ambient media forms of "wellness" culture and 2. histories and theories of taste, flavor science, and the "molecular turn" in the food and wine industries as they dovetail with biopolitics and conceptions of the natural and the artificial 

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