Chefs’ Selections: The Best Books Read During 2016 Part 1
The beginning of the holiday season means it’s time for our annual list of our favorite books read during the year. Part 1 today, Part 2 tomorrow.
Welcoming a New Chef into the Kitchen: Phill Jones
Digital Science’s Phill Jones officially joins the Scholarly Kitchen as a regular blogger.
Chefs’ Selections: The Best Books Read During 2013 (Part 1)
The beginning of the holiday season means it’s time for our annual list of our favorite books read during the year. Part 1 today, Part 2 tomorrow.
Chef de Cuisine: Perspectives from Publishing’s Top Table – Barbara Kline Pope
Robert Harington talks to Barbara Kline Pope, Director of Johns Hopkins University Press, in this series of perspectives from some of Publishing’s leaders across the non-profit and for- profit sectors of our industry.
What Will Scholarly Information Providers Do About Voice User Interfaces (VUI)?
OK Google, can you find this for me? Don’t worry. If you’re busy, I can always ask Alexa instead.
Peer Review in the Humanities and Social Sciences: If It Ain’t Broke, Don’t Fix It?
Next up in our series of posts celebrating Peer Review Week 2016 is a conversation about peer review in the humanities and social sciences. Chefs Alison Mudditt and Karin Wulf, together with Mary Francis of the University of Michigan Press, […]
The Open Scholarship Initiative: Talking a Good Game, But Can We Deliver?
A look back at the recent Open Scholarship Initiative conference, from several Scholarly Kitchen “Chefs” who attended.
Now What? Society Strategic Planning and Publishing Sustainability
[…] point has to be recognition from the society governance that strategy development is indeed necessary. There are questions to be asked. Do we have the right people in place to focus on strategy? Do we have a good understanding of […]
Ask The Chefs: Permanent Change?
So much change has happened in the last few months. What changes do you think will “stick” in scholarly publishing?
Ask The Chefs: New Normal Part 2
[…] the new normal. Thanks to Charlie Rapple, some of us have a new game as well! So this month we asked the Chefs: What are you doing that helps you get through your day? Below find our second set of answers, […]
Ask The Chefs: If You Could Change One Thing About Scholarly Communication, What Would That Be?
Economics, incentives, public relations, content development, government funding, what would you change in the scholarly communication ecosystem?
Ask the Chefs: "Are We a Service Industry Or a Product Industry?"
“Are You Being Served?” This month’s “ Ask the Chef” question is fundamental, so the answers are generally both vexed and brief: Are we a service industry or a product industry? There is plenty of room for interpretation here — […]
Chefs' Selections: The Best Books Read During 2011
From classics old to classics new, the Chefs‘ discursive reading habits surfaced some gems in 2011.
Guest Post — Six Ways to Close the Attribution Loop in Publishing
[…] etc. It is rarely linear and almost never housed in one place. So, How Can Publishers Measure Attribution Effectively? 1. Ask the researcher Capturing why someone submitted to a journal in the submission process can go a long way. This […]
Rethinking Scholarly Evaluation: Matching Rigor to Purpose
What if the systems designed to protect scientific rigor are also making it harder for new ideas to emerge? Do different scholarly contributions deserve unique forms of evaluation?