Scholarly

Thoughts on open access (OA) from the perspectives of both the publisher and library communities at the Charleston Meeting. The post Some Observations from Charleston (Open Access Edition): appeared first on The Scholarly Kitchen.

Welcoming Roy Kaufman on board as a Chef in The Scholarly Kitchen. The post Welcoming a New Chef in the Kitchen, Roy Kaufman appeared first on The Scholarly Kitchen.

Avi Staiman discusses how meaningful engagement with authors early in the research process can yield significant benefits to publishers and journals. The post Guest Post — The Time Has Come to Start Swimming Upstream: How Meaningful Engagement with Authors Early in the Research Process Can Yield Significant Benefits to Publishers appeared first on The Scholarly…

We don't talk very much about physical production values for books. What message does that send to readers of scholarly titles? The post Books Are For Use and What That Means appeared first on The Scholarly Kitchen.

Research bureaucracy and administrative burden has become so overpowering that many researchers are reporting that they don't have time to do any research anymore. Phill Jones argues that technology in the form of PIDs will go a long way to fixing this. The post Unnecessary Research Bureaucracy is Killing Academic Productivity, But it IS Fixable…

An amusing, if apocryphal, response from the Smithsonian offers a glimpse at the sorts of pre-internet humor scientists would share through their networks. The post The Smithsonian Barbie Letter and the Samizdat of Science Humor appeared first on The Scholarly Kitchen.

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 3 today. The post Chefs’ Selections: Best Books Read and Favorite Cultural Creations During 2022, Part 3 appeared first on The Scholarly Kitchen.

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 2 today. The post Chefs’ Selections: Best Books Read and Favorite Cultural Creations During 2022, Part 2 appeared first on The Scholarly Kitchen.

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. The post Chefs’ Selections: Best Books Read and Favorite Cultural Creations During 2022, Part 1 appeared first on The Scholarly Kitchen.

An interview by @lisalibrarian with Simon Linacre, author of "The Predator Effect" The post The Predator Effect – Fraud in the Scholarly Publishing Industry: An Interview with Simon Linacre appeared first on The Scholarly Kitchen.