As a follow-up to the chef’s best books read during 2016, I’m happy to present a selection of our favorite university press reads of 2016 (and thanks to one of our commenters for the suggestion!). We tend to think of […]
The just-launched beta version of Humanities Commons is the latest in a growing number of scholar-led innovations in scholarly communication. How do such innovations develop, and how should more traditional publishers think about these opportunities? I spoke with MLA’s Kathleen Fitzpatrick recently to learn more.
Next up in our series of posts celebrating Peer Review Week 2016 is a conversation about peer review in the humanities and social sciences. Chefs Alison Mudditt and Karin Wulf, together with Mary Francis of the University of Michigan Press, discuss the differences and similarities between peer review in HSS and STEM disciplines, and between reviews for books and journals in HSS.
An interview with MacKenzie Smith and Ivy Anderson, discussing the recent Pay It Forward report on the economic impact of a shift to Gold open access for scholarly journals.
A look back at the recent Open Scholarship Initiative conference, from several Scholarly Kitchen “Chefs” who attended.
University presses are enjoying something of a renaissance in the UK, as was evident at the recent University Press Redux conference in Liverpool. Why is this, and how are presses trying to reconcile mission, innovation and sustainability in the digital world? And what can they teach the rest of us?
Alison Mudditt presents a guest post from Julia Kostova and Patrick Alexander that asks questions about how information is vetted in the digital age, and what role scholarly publishers will continue to play.
Alison Mudditt asks a group of experts: what are the unique contributions that university presses make to scholarship and scholarly communication?
Alison Muddit interviews Goeffrey Crossick about his report on the future of open access monographs.