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Archives: Knowledge Creation

True Innovation Requires Knowledge — The Myth of the Naïve Disruptor and the Marginalization of Staff

The myth of the naive outsider is persistent and powerful, but even expert outsiders aren’t the only possible source of knowledge. What about the expert insider? What if most of your insiders are experts in some surprising way?

  • By Kent Anderson
  • May 30, 2013
  • 10 Comments

Innovation — A Word Cheapened

Scott Berkun challenges a common assumption — that being innovative is desirable. Instead, he suggests other things to be, including clear, smart, and savvy.

  • By Kent Anderson
  • Mar 15, 2012
  • 2 Comments

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Most Recent

  • Still Ambiguous at Best? Revisiting “If We Don’t Know What Citations Mean, What Does it Mean When We Count Them”
  • Guest Post — Has Peer Review Created a Toxic Culture in Academia? Moving from ‘Battering’ to ‘Bettering’ in the Review of Academic Research
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jeroensh Jeroen van de Weijer 🇺🇦🚜🌻🇺🇦 @jeroensh ·
5h

Still Ambiguous at Best? Revisiting "If We Don’t Know What #Citations Mean, What Does it Mean When We Count Them"

#science #metrics
https://scholarlykitchen.sspnet.org/2022/08/17/still-ambiguous-at-best-revisiting-if-we-dont-know-what-citations-mean-what-does-it-mean-when-we-count-them/ via @scholarlykitchn

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justzatch Zach Breneman @justzatch ·
7h

This and the post from @scholarlykitchn are points I think a lot of folks will want to save.

Guest Post -- Has Peer Review Created a Toxic Culture in Academia? Moving from ‘Battering’ to ‘Bettering’ in the Review of Academic Research https://scholarlykitchen.sspnet.org/2022/08/16/guest-post-has-peer-review-created-a-toxic-culture-in-academia-moving-from-battering-to-bettering-in-the-review-of-academic-research/ via @scholarlykitchn https://twitter.com/LabSpecEth/status/1560017958641881088

Lab of Spec still masking! @LabSpecEth

@natureB I had a request for a thread on how to best get started and be effective as a peer reviewer. So here are some thoughts.🧵
Retweet on Twitter Scholarly Kitchen Retweeted
kawulf Karin Wulf @kawulf ·
7h

I'd like to think a lot has changed in the last 7 years --how we better understand the nature of citation and the implications of those metrics. But I'm not sure it has. What do you think? Drop a comment on the post... 4//

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The mission of the Society for Scholarly Publishing (SSP) is to advance scholarly publishing and communication, and the professional development of its members through education, collaboration, and networking. SSP established The Scholarly Kitchen blog in February 2008 to keep SSP members and interested parties aware of new developments in publishing.

The Scholarly Kitchen is a moderated and independent blog. Opinions on The Scholarly Kitchen are those of the authors. They are not necessarily those held by the Society for Scholarly Publishing nor by their respective employers.

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ISSN 2690-8085