ACRL News Issue (B) of College & Research Libraries


190 / C&RL News • April 2004

I n t h e  swen

T h e  last few  installm ents o f  Scholarly Com ­
munication articles have provided insight into 
models for open access journals and examples 
o f  various typ es o f  org an ization s that have 
b e e n  w orking in this arena. This m onth’s ar­
ticle, “O p en  access in the real w o rld ,” shifts 
focu s to exp lore econ om ic and legal aspects 
that p ose challen g es to the idea o f  o p en  ac­
cess. T he author’s explication o f these issues 
provides a basis for future discussions about 
open access.

“Cookery Academ ia,” provides an insight­
ful lo o k  at the recen t growth o f culinary c o l­
lections in academic libraries. As food studies 
programs, concerned with the cultural and sym­
bolic meanings o f what w e eat, have increased 
in popularity across academia, so has the need 
for collections to support them. This article is 
sure to provide you with food for thought and 
a new  way o f looking at old cookbooks.

In “Article indexes: targeted and locally cre­
ated,” Irene Herold describes a quick and easy 
method for providing access to niche periodi­
cals that are often used for specific assignments 
but overlooked by commercial databases.

“Jo b  o f lifetime” shines the spotlight on the 
University o f Nebraska-Omaha’s cataloger and 
curator o f the Arthur Paul Afghanistan Collec­
tion, Shaista Wahab. This position has allowed 
Wahab to build up resources at the university per­
taining to her homeland and opened the door for 
her participation in international activities.

The final roundup o f the 2004 ACRL award 
winners can b e  found on  page 218. If y o u ’re 
interested  in b eco m in g  m ore involved with 
ACRL, running for a section  o ffice might b e 
just the thing. Inform ation on how  to get in­
volved is on  page 216.

— Stephanie Orphan, Editor-in-chief 
sorphan@ala.org

mailto:sorphan@ala.org