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 2023, 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 2023, 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 2023, Part 1 appeared first on The Scholarly Kitchen.
Is the scholar-to-scholar exchange found in book reviews still of value to the community? There is concern over their decline.
The post The Necessity of Book Reviews appeared first on The Scholarly Kitchen.
There is a particular reading experience associated with annotated editions of classic literature. How do publishers enhance that experience?
The post The Serious Reader: Scholarship and Annotated Editions appeared first on The Scholarly Kitchen.
In this episode of SSP’s Early Career Development Podcast, hosts Meredith Adinolfi and Sara Grimme chat with Anne Flegel, the Head of Academic Book Operations at Oxford University Press, and Midori Baer, Senior Director of Publishing Operations at the Proceedings of the National Academies of Science (PNAS), on the role of operations in scholarly publishing.
The post SSP’s Early Career Development Podcast Episode 15: A Primer on Publishing Operations from Books & Journals Perspectives appeared first on The Scholarly Kitchen.
A panel attending the 2023 AUPresses Meeting hosted a conversation about optimizing books metadata and measuring its impact on search experiences in the mainstream web.
The post Measuring Metadata Impacts on Discoverability: A Conversation at the 2023 AUPresses Meeting appeared first on The Scholarly Kitchen.
A new research study finds that open access monographs can generate significant revenue — both on the print side and digitally.
The post Open Access and Sales Revenue Can Co-Exist appeared first on The Scholarly Kitchen.
An interview with Nicola Ramsey of Edinburgh University Press about the Press’s new Open Access Fund.
The post The Open Access Fund at Edinburgh University Press: An Interview with Nicola Ramsey appeared first on The Scholarly Kitchen.
An appeals court has ruled that it is unconstitutional for the government to require deposit of published works in the Library of Congress
The post Appeals Court Rules That Library of Congress Can No Longer Require Deposit of Published Works appeared first on The Scholarly Kitchen.
Authors can choose from a number of publication options. What drives an author to self-publish their book? What do they give up when they do?
The post Fashionable Goodness: Authors’ Choices in Publication appeared first on The Scholarly Kitchen.
The Disney film may be considered a classic, but Princeton University Press has more successfully delivered Felix Salton’s original message.
The post Bambi for the Serious Reader appeared first on The Scholarly Kitchen.
Fretting over work even as you head out on vacation? A new book on Henry David Thoreau may cause you to rethink employment priorities.
The post Thoreau and the Office Cubicle appeared first on The Scholarly Kitchen.
Looking for a good summer read? Those with a love for good mysteries and classic films have a treat in store!
The post Reading the Movie appeared first on The Scholarly Kitchen.
New models are emerging for funding open access, which may serve to alleviate one of the publishing industry’s most problematic practices: Levying book processing charges on authors.
The post Guest Post — Funding Open Access Book Publishing: A Different Approach appeared first on The Scholarly Kitchen.