The current uproar over artificial intelligence does not show us what the future of AI will look like, but rather how a human population falls into predictable patterns as it contemplates any new development: we are observing not AI but ourselves observing AI.
Who Is Going to Make Money from Artificial Intelligence in Scholarly Communications? appeared first on The Scholarly Kitchen.
Posted in AI, Artificial Intelligence, Battlestar Galactica, CC BY, copyright, Creative Commons, Cylons, HAL 9000, licensing, Open Access, openaccess, Silicon Valley, sociology, technology, Tools, Voltaire, WALL-E, World of Tomorrow |
Will artificial intelligence fatally undermine the integrity of scholarly publishing? A formal debate from the annual meeting of the Society for Scholarly Publishing.
SSP Conference Debate: AI and the Integrity of Scholarly Publishing appeared first on The Scholarly Kitchen.
Posted in Academic publishing, Artificial Intelligence, Authority, Controversial Topics, Debate, ethics, Experimentation, innovation, language, openaccess, publishing integrity, research, Social Role, sociology, SSP 2023, SSP Annual Meeting, technology, Tools, User Experience, World of Tomorrow |
Looking at five ‘lines’ that the publishing industry has broadly agreed upon, but that now we are finding ourselves crossing.
Drawing Lines to Cross Them: How Publishers are Moving Beyond Established Norms appeared first on The Scholarly Kitchen.
Posted in Authority, Clarivate, Controversial Topics, Diversity, Equity, Inclusion, and Accessibility, ethics, grey literature, impact factor, Metrics, Metrics and Analytics, openaccess, paper mills, Peer review, Policy, preprints, Russia, SDGs, Social Role, sociology, Sustainable Development Goals, Ukraine |
What does the decline of the English major mean for society at large, and university presses in particular?
Fallout from the Implosion of Humanities Enrollments appeared first on The Scholarly Kitchen.
Posted in authors, Careers, college enrollment, colleges, education, hamlet, history, humanities, language, liberal arts, literature, majors, openaccess, Reading, Shakespeare, Social Role, sociology, STEM, Troy, universities, university press |
Did your teacher lie to you when they told you that the only vowels were A, E, I, O, U, and sometimes Y?
Is the Letter “R” a Vowel? What is a Vowel Anyway, and What Does How You Pronounce “R” Say About You? appeared first on The Scholarly Kitchen.
Part two of an introduction to two new toolkits from C4DISC — today a look at the Antiracism Toolkit for Black, Indigenous, and People of Color.
Guest Post — Introducing Two New Toolkits to Advance Inclusion in Scholarly Communication: Part 2 appeared first on The Scholarly Kitchen.
Posted in Accessibility, antiracism, BIPOC, C4DISC, Careers, deia, diversity, Diversity, Equity, Inclusion, and Accessibility, education, equity, Inclusion, openaccess, sociology, toolkits |
A recap of a recent SSP webinar on artificial intelligence (AI) and scholarly publishing. How can this set of technologies help or harm scholarly publishing, and what are some current trends? What are the risks of AI, and what should we look out for?
Guest Post – AI and Scholarly Publishing: A View from Three Experts appeared first on The Scholarly Kitchen.
Posted in AI, Artificial Intelligence, Authority, authors, automation, bias, Diversity, Equity, Inclusion, and Accessibility, Experimentation, innovation, openaccess, Peer review, sociology, technology, Tools, World of Tomorrow |
Another “mixed bag” post from us — Is it time to leave Twitter? How can we incentivize journals and authors to take up open science practices? What is “involution” and is DEIA the solution?
Smorgasbord: Twitter v. Mastodon; Incentivizing Open Science; DEI v. Involution appeared first on The Scholarly Kitchen.
Posted in Accessibility, author fees, China, content moderation, DEI, deia, diversity, Diversity, Equity, Inclusion, and Accessibility, Elon Musk, equity, incentives, Inclusion, Infrastructure, involution, Mastodon, Metrics and Analytics, open science, openaccess, research, Social Media, Social Role, sociology, Twitter, World of Tomorrow |
A new conference explores ways research can turn the scientific method onto improving its own results.
Innovating the Science of Science: A report of the ICSSI meeting appeared first on The Scholarly Kitchen.
Posted in Assessment, bibliometrics, Conference, future of research, innovation, Metrics and Analytics, openaccess, Organizational Management, Policy, Quantitative research, report, research, Science, sociology |
The story of white bread’s rise and fall offers a lesson in the circular nature of manufacturing and consumer culture.
Reverse Engineering, the Cycle of Culture, and the Dark History of White Bread appeared first on The Scholarly Kitchen.
What can the SSP learn from our experience of the virtual 2021 meeting that can inform future annual meetings, whatever the format?
Guest Post — Learning from the Experience of SSP’s 2021 Virtual Annual Meeting appeared first on The Scholarly Kitchen.
Richard de Grijs comes to grips with his field’s use of potentially offensive language.
Guest Post — Offensive or Inclusive Language in Scientific Communication? appeared first on The Scholarly Kitchen.
After becoming a Scholarly Kitchen Chef back in July 2019, I have never stopped being amazed by the numerous dynamic issues and developments that scholarly publishing is dealing with. As a biologist by training, ‘diversity’ is the word that comes to mind.
The Other Diversity in Scholarly Publishing appeared first on The Scholarly Kitchen.
Posted in Business Models, Commerce, Diversity, Equity, Inclusion, and Accessibility, Economics, Infrastructure, innovation, Open Access, openaccess, Pandemic, Peer review, Policy, sociology, technology, Tools, User Experience, World of Tomorrow |
Roger Schonfeld argues that openness and politicization together have enabled public trust in science to erode. And science is insufficiently trustworthy. The scholarly communication sector must not ignore this situation.
Is Scientific Communication Fit for Purpose? appeared first on The Scholarly Kitchen.