The Scholarly Kitchen

What’s Hot and Cooking In Scholarly Publishing

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Archives: production systems

Hot Takes on the First Quarter of 21st Century Scholarly Publishing

Todd Carpenter looks back on the past quarter century of a digital revolution in scholarly publishing.

  • By Todd A Carpenter
  • Jan 8, 2026
  • 1 Comment
  • Time To Read: 9 mins

Building Bridges with the Manuscript Exchange Common Approach (MECA)

Manuscript Exchange Common Approach (MECA) committee members champion the benefits of standardizing the transfer of papers between journals.

  • By Lettie Y. Conrad
  • Nov 10, 2021
  • 0 Comments
  • Time To Read: 6 mins

Content Platform Migrations Cause Headaches. Can We Avoid Some of the Pain?

Libraries and individual subscribers to journals have seen the problems that can occur when a publication moved or was sold from one publisher to another. Perhaps there would be an editorial change, leading to delayed issues. Perhaps all the subscription […]

  • By Todd A Carpenter
  • Mar 4, 2019
  • 1 Comment
  • Time To Read: 3 mins

The Power of Community — Why Much of Scholarly Publishing Is Unlikely to Change Quickly

Journals as communication vehicles that bind communities of practice are still important and well-regarded, but there are external forces changing them and our industry, along with a rising level of neglect, which may mean a harder future for them than ever. What might we lose? And how does this explain why change is so slow in coming?

  • By Kent Anderson
  • May 12, 2016
  • 9 Comments
  • Time To Read: 8 mins

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Society for Scholarly Publishing (SSP)

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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