Tenured Radical had a provocative post last week about blogging before tenure. (I suppose we could extend this to include before employment, for all of you graduate student and adjunct bloggers out there.) She writes:
3. Do you think that blogs should be considered, in any respect, when a professor has yet to attain tenure?
Since the discipline in which I hold tenure (history) has barely dealt with electronic publishing at all as part of the promotion process, and also has a mixed record on how it regards pre-tenure scholarship published to a trade audience, I would hope that we would not start having a conversation about blogs that was not preceded by one that addressed these other critical issues. But I should think that participation in group blogs that serve a field or a discipline should be taken into account as much as book reviews or encyclopedia entries, which everyone lists in endless, boring detail on their vitae as if they took more than a day to write.
Good point. A former colleague of mine once called those things–book reviews and encyclopedia entries–”salad,” as in, you won’t get much credit for doing them, but you should do them to contribute to the profession and, in years in which you don’t publish a prizewinning article or book, to show that you’re doing something. Here’s where the whole question of peer review comes up, though–it strikes me that a group blog that focuses fundamentally on scholarship (like our pals at Religion in American History) could make a more than reasonable case for including their blogging in their scholarship. This blog, on the other hand, isn’t going on my annual evaluation, although I publish from my position as “Historiann” and not (for example) as a parent (if I am one), pet owner, running enthusiast, NASCAR fan, or whatever. (The reasons for this are explained in more detail here and here, with help from my old friend GayProf–it’s a personal preference, but realistically, blogging ain’t going to get me my final promotion, so why bother?)
Here’s where la Radical gets more spicy: Continue Reading »