The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: a Study of Indian Cuisines

Authors

  • Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020
  • Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020
  • Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020
  • Dept. of Planning, Monitoring and Coordination, Central Food Technological Research Institute,Mysore 570020
  • Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020

DOI:

https://doi.org/10.17821/srels/2012/v49i6/43912

Keywords:

Traditional Knowledge, Traditional Knowledge Resource Classification, Metadata, Digitization, Institutional Repository, Indian Cuisines

Abstract

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.

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Published

2012-11-04

How to Cite

Kumara, S. S., Manikanta, V., Harsha, P., Manilal, P., & Varadaraj, M. C. (2012). The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: a Study of Indian Cuisines. Journal of Information and Knowledge, 49(6), 615–622. https://doi.org/10.17821/srels/2012/v49i6/43912
Received 2013-12-27
Accepted 2013-12-27
Published 2012-11-04

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