Follow-up on BioMed Central's Sponsored Publication Fees — Granting Funders a View Into Editorial Reports
While BioMed Central’s responses are a mixed bag, a new finding surfaces. And this one might just beat all.
And Now We Are Four!
The Scholarly Kitchen turns four. Are we losing our ability to be provocative, interesting, insightful, and engaging? We’re just getting started . . .
"Anger and Invective," and Scholarly Communication
How different issues bear on facts vs. feelings has a lot to do with how vitriolic exchanges can get.
The Price of Parody in an Era of Scorched-Earth Publishing Politics
Why is there such invective around certain topics in scholarly publishing? Perhaps when you ask questions and play with ideas, you’re bound to get some backlash. But how far is too far?
The Little Letters in Our Lives — e to the i to the x
Is the decade-long trend in e, i, and x naming based on a deeper trend in how the world is coming together?
The Best Dishes of 2011 — A Selection of Remarkable Posts from Another Great Year
When the data fail us, it’s up to the palate to discern the finest creations from the Kitchen. This year, there was a feast of offerings. This is one attempt at listing the most savory.
Chefs' Selections: The Best Books Read During 2011
From classics old to classics new, the Chefs’ discursive reading habits surfaced some gems in 2011.
Ask the Chefs: "What Was the Best Conference You Attended This Year, and Why?"
Conferences are a vital place to exchange information and ideas for publishers and other information specialists. Which meetings stood out in 2011?
Giving Thanks By Blog
As Thanksgiving envelopes the US in turkey, tradition, and rituals of all sorts, its good to take stock of where the Kitchen finds itself, and to thank its most important element — its audience.
Branding, Plausible Deniability, and the New York Times
Publishing materials under a trusted brand, then attempting to disavow that content when complaints arise about bias and professionalism doesn’t reflect well on the New York Times, paper or corporation. Having a portfolio of products requires responsible management of the brand constellation. Hiding out in the thicket of brands is craven.
Renovation and Remodeling — The Scholarly Kitchen Gets a Refresh
The Scholarly Kitchen has been around for nearly four years now (3.5, so I’m rounding up). During that time, the initial design proved useful and quite durable. We created a brand with the lovely graphics, and featured blogging, micro-blogging (via Twitter), and robust discussions. But having so many great posts, many published a day after each other, showed us there was room for improvement.
Changes in the Kitchen — Two Established Chefs Depart, Two New Ones Join
Two chefs depart, two chefs join — all to keep the Kitchen’s dishes fresh and interesting.
Welcome David Smith, a New Chef in the Kitchen
The Chefs welcome a new face — David Smith of CABI.
Three Notices: The SSP Annual Meeting, PowerPoint Karaoke, and a New SSP Profile
Three announcements from the SSP, and only 2/3 involve the Hub . . .
"Stick to Your Ribs" Posts — Introducing a Feature for Posts With Enduring Quality and Great Taste
A new feature for May — the weekly “Stick to Your Ribs” post will serve delicious favorites from our deep archives.