Northeastern network scientist Albert-László Barabási and his colleagues have developed a model that harnesses the power of early sales data to predict how many total copies a book will sell. Their analysis uncovers a sales pattern that is common to all books and offers insight on what it takes to make the Times' bestseller list.
When comparing chefs to scientists, most people associate the former with being “creative” and the latter with being “rigorous.” But Samuel Scarpino doesn’t buy it. He’s a scientist with a passion for cooking, and he sees parallels between the two occupations. The fall, he joined the faculty in the College of Science.