The Scholarly Kitchen

What’s Hot and Cooking In Scholarly Publishing

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In an Age of Chaos, Some Things Remain Constant. Like, Gravity…

In chaotic times, we must look for reliable things, like the joy of dropping stuff off a tall building…

  • By David Crotty
  • Apr 4, 2025
  • 1 Comment
  • Time To Read: < 1 min

What We Can Learn About Languages from the Words for Parts of the Body

Because body parts have always been with us, they can tell us a lot about the development of languages.

  • By David Crotty
  • Feb 7, 2025
  • 0 Comments
  • Time To Read: < 1 min

What if the Earth Suddenly Stopped Spinning?

XKCD’s Randall Munroe has launched a video series around his “What If?” books and today answers the question, what if the earth stopped spinning?

  • By David Crotty
  • Feb 2, 2024
  • 0 Comments
  • Time To Read: < 1 min

The 33rd First Annual IgNobel Prize Winners

It’s that time of year again when the big science prizes are awarded. No, not those prizes.

  • By David Crotty
  • Oct 6, 2023
  • 0 Comments
  • Time To Read: < 1 min

Thoreau and the Office Cubicle

Fretting over work even as you head out on vacation? A new book on Henry David Thoreau may cause you to rethink employment priorities.

  • By Jill O'Neill
  • Aug 7, 2023
  • 1 Comment
  • Time To Read: 3 mins

The Smithsonian Barbie Letter and the Samizdat of Science Humor

An amusing, if apocryphal, response from the Smithsonian offers a glimpse at the sorts of pre-internet humor scientists would share through their networks.

  • By David Crotty
  • Dec 2, 2022
  • 0 Comments
  • Time To Read: < 1 min

Chefs’ Selections: Best Books Read and Favorite Cultural Creations During 2022, Part 1

The beginning of the holiday season means it’s time for our annual list of our favorite books read (and other cultural creations experienced) during the year. Part 1 today.

  • By Joseph Esposito, Alice Meadows, Todd A Carpenter
  • Nov 29, 2022
  • 0 Comments
  • Time To Read: 6 mins

A History of Encabulation — Advancements From the Turbo Encabulator and the Retro Encabulator Have Led to the Hyper Encabulator

Significant breakthroughs in jargon have enabled the development of the hyper encabulator, sure to serve all your encabulation needs.

  • By David Crotty
  • Nov 11, 2022
  • 3 Comments
  • Time To Read: < 1 min

Chefs’ Selections: Best Books Read (and more!) During 2021, Part 1

The beginning of the holiday season means it’s time for our annual list of our favorite books read during the year (and more!). Part 1 today, Part 2 tomorrow.

  • By David Crotty, Jill O'Neill, Joseph Esposito, Rick Anderson, Lettie Y. Conrad, Michael Clarke
  • Nov 22, 2021
  • 3 Comments
  • Time To Read: 9 mins

Connecting by Reading: A Selection of Books About Race and Racism, Part 1

Today’s post features several guest authors reviewing books on racism and anti-racism. When we read, we learn.

  • By Jocelyn Dawson, Steph Pollock, Jessica Meylikhov, Damita Snow, Angela Cochran
  • Jun 16, 2020
  • 9 Comments
  • Time To Read: 6 mins

Ask The Chefs: New Normal Part 2

From binge watching, binge listening, reconnecting with neighbors and old friends, Zoom happy hours or Zoom family game nights, to cooking, exercising, and gardening, we’re all figuring out how to get through our days. What’s your strategy? Part 2 of our answers today.

  • By Ann Michael, Todd A Carpenter, Siân Harris, David Crotty, Rick Anderson, Jasmine Wallace, Judy Luther
  • Apr 24, 2020
  • 1 Comment
  • Time To Read: 9 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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