Welcome a New Chef in the Kitchen, Karin Wulf
Please welcome our newest Chef, Karin Wulf from the Omohundro Institute of Early American History and Culture.
Please welcome our newest Chef, Karin Wulf from the Omohundro Institute of Early American History and Culture.
As we consider the future of scholarly publishing generally and of open access in particular, we need to keep in mind the deep differences between the humanities and the applied sciences when it comes to both the production and the consumption of scholarship–and the implications of those differences for new dissemination models.