[…] such exigencies. Over the years, we’ve developed some features that help us keep things going without overextending ourselves — “ Ask the Chefs,” “Stick to Your Ribs,” and the Friday video features. The constants are very analogous to the constants of SSP […]
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.
In my last posting, I posed four questions brought to my mind by the Aaron Swartz case. Here, I propose what I think are reasonable answers to those questions. The result is kind of a long post, but hey, it’s […]
Much of the scholarly publishing sector has already experienced a flight to scale. Today, Roger Schonfeld asks: Is a major consolidation among humanities and social sciences publishers coming next?
In the light of CCCs acquisition of Ringgold last week, three Chefs, Phill Jones, Roger Schonfeld, and Todd Carpenter reflect on the motivations for the move and its implications for PIDs and organisational identifiers.
[…] learned over the course of the COVID pandemic? Our authors revisit earlier posts with updates, now that we have a longer view. Today, Angela Cochran revisits her post asking, “What Will We Learn About Scholarly Publishing as a Result of COVID-19?”
This week The Scholarly Kitchen Chefs step off stage in order to spotlight research and researchers writing about racism from a variety of disciplinary perspectives. Today’s spotlight is the “Racism in Medicine” issue of The BMJ.
[…] crowd; as an early career attendee, I know I struggle with it! The Unsession helped me feel more comfortable to ask questions, and express my thoughts and concerns.” – Unsession attendee Alexa Colella, University of Illinois Press Call to Action: […]
We are celebrating International Women’s Day with guest Chef Susan Spilka of the Workplace Equity Project, who recently moderated a well-attended SSP webinar on moving from diversity to inclusion and equity, on which her post is based.
[…] to accelerate open access, includes strict technical requirements that may be too costly or practical for some OA journals, platforms, and repositories. Chef Angela Cochran reviews the challenges of the requirements and posits that the plan is really about Gold OA.
Guest Chef Bryn Geffert (Librarian of the College at Amherst College) tries to envision a world in which publishers can spend less time and money wrestling with copyright issues and scholars can more effectively share their work.
Guest Chef Elisabeth Jones offers a critical analysis of a widely-distributed statistical chart that seems to show a doubling in the unit cost of monographs since 1985.
Scholarly Kitchen chef, Robert Harington asks “what do researchers want?” From those in mathematics to tumor immunology, from gerontology to Melville studies, the answer is often “to do my research in the best way possible.” Using a dose of pythonesque […]