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Non-synchronism in Global Usage of Research Methods in Library and Information Science from 1990 to 2019

This study analyzes 5,281 research papers from 81 countries published between 1990 and 2019 using manual content analysis and deep learning to reveal persistent but narrowing global disparities in Library and Information Science research methods, offering insights to guide national discipline development and foster international collaboration.

Original authors: Chengzhi Zhang, Liang Tian

Published 2026-07-03
📖 5 min read🧠 Deep dive

Original authors: Chengzhi Zhang, Liang Tian

Original paper licensed under CC BY 4.0 (http://creativecommons.org/licenses/by/4.0/). This is an AI-generated explanation of the paper below. It is not written or endorsed by the authors. For technical accuracy, refer to the original paper. Read full disclaimer

Imagine the field of Library and Information Science (LIS) as a massive, global cooking competition. For the last 30 years, chefs (researchers) from 81 different countries have been submitting their recipes (research papers) to three famous, international food magazines (the journals JASIST, JDoc, and LISR).

The authors of this paper wanted to answer a simple question: Do all chefs use the same cooking techniques, or does every country have its own unique style?

Here is the breakdown of their study, explained simply:

1. The Challenge: Too Many Recipes to Read

The team looked at over 5,000 recipes (papers) published between 1990 and 2019. Reading every single one by hand to see what "cooking method" (research method) was used would take forever.

So, they built a smart robot chef (a deep learning AI model).

  • First, they taught the robot by showing it about 2,800 recipes where humans had already labeled the cooking methods (like "Interview," "Survey," or "Data Analysis").
  • They even taught the robot how to read the entire recipe, not just the summary, to make sure it didn't miss any secret ingredients.
  • Once trained, the robot quickly scanned all 5,000 papers and categorized the methods used.

2. The Big Findings: Everyone Has a Signature Dish

The "Top 20" Club
Just like in any competition, a few countries dominate. The top 20 countries (led by the USA, UK, and China) wrote more than 90% of the papers. The USA alone wrote about 40% of them.

Different Countries, Different Tools
Even though they are all cooking in the same kitchen, the chefs use different tools:

  • The "Data Analysts": Countries like Belgium and the Netherlands love using Bibliometrics. This is like a chef who only cares about counting how many people have tasted their dish or how many times their recipe has been copied. In Belgium, over 60% of their papers use this method.
  • The "Experimenters": Countries like China, Brazil, and France love running Experiments. They are the ones setting up lab tests to see what happens when they mix specific ingredients.
  • The "Questioners": Norway is unique; its top method is the Questionnaire. They love asking people directly what they think, more than any other country.
  • The "Talkers": The UK and Australia rely heavily on Interviews, preferring to have deep conversations with people rather than just looking at numbers.

The "Non-Synchronism"
The paper calls this "non-synchronism." It means that even if two countries are trying to solve the exact same problem (like "How do people find information?"), they might use completely different tools to solve it. A German chef might use a microscope (experiment), while a French chef uses a magnifying glass (content analysis).

3. How Things Changed Over Time

The "Mix-and-Match" Trend
Thirty years ago, chefs usually used one tool per dish. Today, they are increasingly using multiple methods at once (like mixing a survey with an experiment).

  • Surprise: The biggest jump in this "mix-and-match" style didn't come from the famous, established countries (like the US or UK). It came from the countries that were just starting to publish more papers after 2008. They are eager to try everything.

The "Convergence"
Despite these differences, the world is getting slightly more similar.

  • Imagine two chefs who used to use totally different spices. Over the last 30 years, their spice racks have started to look more alike.
  • The gap between what a specific country does and what the "international average" does is shrinking. As countries collaborate more, they are adopting each other's favorite tools.

4. The Three Types of "Culinary Schools"

The authors grouped the countries into three teams based on how their cooking styles evolved:

  1. The Veterans (USA, UK, Canada): They have always used a wide variety of tools. They are stable and diverse.
  2. The Rapid Learners (China, Australia, Germany, etc.): These countries started with a narrow set of tools but have rapidly expanded their "kitchen" to include almost every method over the last 30 years.
  3. The Traditionalists (Belgium): This country is unique. They have stuck to their favorite tool (Bibliometrics) for decades and haven't changed much. Their style is deeply rooted in their local tradition.

The Bottom Line

This study is like a map of the global kitchen. It shows that while Library and Information Science is a global field, it is not a monolith. Every country brings its own cultural flavor and preferred tools to the table.

The main takeaway is that understanding these differences helps countries learn from each other. If a country wants to grow its research, it can look at the "Veterans" to see how to diversify, or look at the "Traditionalists" to see how to master a specific niche. The study proves that while we are all cooking the same global dish, the recipes are still very much a reflection of where we come from.

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