SXSW Interactive: Slow Down To Speed Up
Back to SXSW this year! Hear about the conference, the speakers, and the themes. Tell us what resonates with you the most!
Chefs de Cuisine: Perspectives from Publishing’s Top Table – – Alison Mudditt
Robert Harington and Alison Mudditt, CEO of PLOS, in conversation in this series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Guest Post — ChatGPT: Applications in Scholarly Publishing
Craig Griffin looks at potential applications we might see for tools like ChatGPT in scholarly publishing. Also included — a research results haiku.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Antonia Seymour
Robert Harington talks to Antonia Seymour, CEO of IOP Publishing, in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Chefs de Cuisine: Perspectives from Publishing’s Top Table – Charles Watkinson
Robert Harington talks to Charles Watkinson, Associate University Librarian for Publishing at the University of Michigan and Director of the University of Michigan Press, in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Jasmin Lange
Robert Harington talks to Jasmin Lange, Chief Publishing Officer at Brill, in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Judy Verses
Robert Harington talks to Judy Verses, President Academic and Government Markets, Elsevier, in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Thinking About ChatGPT and the Future — Where Are We On AI’s Development Curve?
A compilation of links and a video to incisive analyses of ChatGPT and what it means for the future.
Guest Post — Entering a New Age of Digital Publishing: Dispatch from Digital Book World 2023
John Warren and his students (MPS in Publishing, George Washington University) share perspectives on attending Digital Book World 2023 and the trends and highlights relevant for scholarly publishers.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Vikram Savkar
Robert Harington talks to Vikram Savkar, Senior Vice President and General Manager, Medicine Segment of Health Learning, Research & Practice, Wolters Kluwer, in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Jay Flynn
Robert Harington talks to Jay Flynn, Executive Vice President and General Manager, Research at Wiley, in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Guest Post — Are We Providing What Researchers Need in the Transition to Open Science?
There are still barriers and hesitations around open research practices. Erika Pastrana and Simon Adar suggest that publishers and technology platforms can better support authors and drive uptake.
Revisiting: Interstitial Publishing
Looking back at a 2015 post on the idea of interstitial publishing, a new form of publishing that aims to take advantage of what previously was viewed as lost time in between primary events during the day.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Steven Inchcoombe
Robert Harington talks to Steven Inchcoombe, Chief Publishing Officer for Springer Nature in this new series of perspectives from some of Publishing’s leaders across the non-profit and profit sectors of our industry.
Chefs de Cuisine: Perspectives from Publishing’s Top Table — Mandy Hill
Robert Harington talks to Mandy Hill, Managing Director of Academic Publishing at Cambridge University Press in this new series of perspectives from some of publishing’s leaders across the non-profit and profit sectors of our industry.