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Varadaraj, M. C.
- The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: a Study of Indian Cuisines
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Authors
Affiliations
1 Department of Human Resource Development, Central Food Technological Research Institute, Mysore 570020, IN
2 Dept. of Planning, Monitoring and Coordination, Central Food Technological Research Institute, Mysore 570020, IN
1 Department of Human Resource Development, Central Food Technological Research Institute, Mysore 570020, IN
2 Dept. of Planning, Monitoring and Coordination, Central Food Technological Research Institute, Mysore 570020, IN
Source
Journal of Information and Knowledge (Formerly SRELS Journal of Information Management), Vol 49, No 6 (2012), Pagination: 615-622Abstract
Creating an Institutional Repository (IR) for the protection of traditional Indian cuisines is explored, which would be a supplement to the existing traditional Indian cuisine database in CFTRI. An IR was created in order to bring the communities and practioners together interested in Indian Cuisines. A Traditional Knowledge Resource Classification (TKRC), similar to International Patent Classification (IPC) has been used for organizing and retrieval of the resources.Keywords
Traditional Knowledge, Traditional Knowledge Resource Classification, Metadata, Digitization, Institutional Repository, Indian Cuisines
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