David Crotty

I am a Senior Editor with Oxford University Press' journal publishing program. Prior to that I served as an Executive Editor at Cold Spring Harbor Laboratory Press, and was also the commissioning editor for their book publishing program. Many years ago, I was a research scientist, receiving my Ph.D. in Genetics & Development from Columbia University, and doing postdoctoral research in neural development at Caltech.
David Crotty has written 139 posts for The Scholarly Kitchen

The Importance of Funding Basic Science Research

FASEB’s Stand Up For Science competition winner brings perspective to the question of why we need to fund basic research. Continue reading

2001 (Posts, and counting…)

The Scholarly Kitchen reaches a numerical milestone. Continue reading

Stories of Tech Failure: The PicturePhone

A fascinating look at a failed technology from 1964, and what it might have become. Continue reading

Stick To Your Ribs: Ask the Chefs: “Are We a Service Industry Or a Product Industry?”

Revisiting a 2012 post to ask, do journal authors really give their articles away for free to publishers? Continue reading

What is an eBook? How do Publishers price it?

A short video explaining the costs that go into producing a book, and how little difference there is in those costs between electronic and print books. Continue reading

The Daily Show: Glass Half Empty

The Daily Show goes after the “glassholes”. Continue reading

Gone Fishing: Back in a Week

It’s been a crazy busy Spring for all at The Scholarly Kitchen and we’re taking a much needed week off. Continue reading

Happy Anniversary: 50 Years of the Science Citation Index

This week marks the golden anniversary of the Science Citation Index, introduced by Eugene Garfield in 1964. Continue reading

What Is A Photocopier?

A reenactment of a legal deposition transcript offers some absurdity for your Friday. Continue reading

The Expert

The intersection of vague business plans and practical implementation is often a frustrating process. Continue reading

Side Dishes by Stewart Wills

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