Welcoming a New Chef in the Kitchen, Roy Kaufman
Welcoming Roy Kaufman on board as a Chef in The Scholarly Kitchen.
Welcoming Roy Kaufman on board as a Chef in The Scholarly Kitchen.
We don’t talk very much about physical production values for books. What message does that send to readers of scholarly titles?
The latest developments in Capybara science.
Significant breakthroughs in jargon have enabled the development of the hyper encabulator, sure to serve all your encabulation needs.
Why do US road signs look different from those seen in the rest of the world?
This year’s crop of Nikon Small World imaging award winners continues to highlight the amazing progress made in the world of microscopy.
Visualizing the world at different scales, with some physics of what your experience at tiny sizes might be like.
A new type of post from us today, offering a smorgasbord of opinions on topics including the ongoing Twitter/Elon Musk saga, just what “equitable access” to the literature means, the ongoing lack of experimental controls in one area of bibliometric analysis, and whether journals are more like a gate or a sewer.
It’s that time of year again, the 2022 Ig Nobel Prizes have been announced.
Enjoy a host of peer review related videos from the Peer Review Week team!
This episode of SSP’s Early Career Development Podcast serves as a primer on the marketing role within scholarly publishing- what marketing professionals do, how they amplify the customer voice through products and services, and the various contexts and conversations this work can happen within.
We are off for the US Labor Day holiday, but wanted to say thanks to all who do the hard work of scholarly communications.
A look at recent trends in brand logo design, and why things are becoming simpler.
If we don’t know what citations mean, what does it mean when we count them? Revisiting a 2015 (!) post in light of recent developments in citation metrics and impact.
The question of what happens to your mail when the address is illegible offers a view on how much OCR technology has improved.