Karin Wulf is the Beatrice and Julio Mario Santo Domingo Director and Librarian at the John Carter Brown Library and Professor of History, Brown University. She is a historian with a research specialty in family, gender and politics in eighteenth-century British America and has experience in non-profit humanities publishing.
The beginning of the holiday season means it’s time for our annual list of our favorite books read (and other cultural creations experienced) during the year. Part 3 today.
A mixed bag post from us — can you separate out the significance of research results from their validity? What will the collapse of the Humanities mean for scholarly publishing writ large? And a new draft set of recommended practices for communicating retractions, removals, and expressions of concern.
In today’s post Alice Meadows, Jasmine Wallace, and Karin Wulf kick off a week of posts to celebrate Peer Review Week 2023 with their thoughts on peer review and the future of publishing.
What is the single most pressing issue for the future of peer review in scholarly publishing? In advance of Peer Review Week, we asked the Chefs.
Studying the way we’ve studied the past is mutual work. Archivists and librarians, and scholars using their collections, have each been producing critical archives scholarship that too often remains within disciplinary and professional siloes.
A world famous scientist and university president brought down by a student journalist’s investigative reporting. But the big story is how we fund and reward ethical research.
Last January we wrote a group post about “Twexit” and with the launch of Threads we wondered how the Chefs were feeling about the emerging and existing social media options.
What will the “grey goo” of AI generated text do to us? A scholar of writing and technology talks with us about AI and Large Language Models.
On Friday, the Internet Archive lost its “controlled digital lending” case on summary judgment. Reactions today from our Chefs Rick Anderson, Joseph Esposito, Lisa Janicke Hinchliffe, Roy Kaufman, Roger C. Schonfeld, and Karin Wulf.
The brave new world post-Twitter, or post-the Old Twitter, or has anything really changed? Chefs ponder the new social media.