300 Years of Element Discovery
A nice visualization showing when different elements were added to the Periodic Table.
Welcoming Back The US Public Domain
January 1, 2019 marked the emergence of new works to the US Public Domain for the first time in 20 years.
Welcome to The Great Acceleration
Happy New Year! Does it feel like everything is happening at once? Welcome to The Great Acceleration.
The Year in Review: 2018 On The Scholarly Kitchen
A look back at the last year in The Scholarly Kitchen.
An Introduction to Branding
What do we mean by “branding”? Ten quick tips.
Why Society and Not-For-Profit Journals Are Worth Preserving: Better Economic and Continuing Value for the Community
Plan S seems to favor larger, commercial publishers over smaller, independent, not-for-profit publishers. Is this an acceptable sacrifice or are societies, and not-for-profit publishing, worth preserving?
Andy Warhol and his Influence on Media and Culture
A new Andy Warhol retrospective offers a chance to look back at both his prescience and his influence on our current culture.
Chefs’ Selections: The Best Books Read During 2018 Part 2
The beginning of the holiday season means it’s time for our annual list of our favorite books read during the year. Today brings Part 2 of the list.
More Mesmerizing Animated Vintage Book Covers
More vintage textbook covers brought to life.
The Size of Things: Now with Context
An artist models the universe at 1/190 millionth scale.
Understanding Experimental Controls
Some fun short primer videos on proper experimental design and controls.
Words for Colors
How do languages develop words for colors? A fascinating look at a commonality in human language development.
Open Access: A Look Back
A look back at ten years of open access posts and ten years of progress on The Scholarly Kitchen.
Chip Kidd and the Art of Book Design
Famous book cover designer Chip Kidd talks about his process and the responsibilities of a designer.
Credit for Peer Review: What is it Worth?
We know that peer review is important and that the hard work of reviewers should be recognized. Yet we still don’t really know how that recognition should work.