The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: a Study of Indian Cuisines
Authors
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Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020
S. S. Kumara -
Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020V. Manikanta
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Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020P. Harsha
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Dept. of Planning, Monitoring and Coordination, Central Food Technological Research Institute,Mysore 570020P. Manilal
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Department of Human Resource Development, Central Food Technological Research Institute,Mysore 570020M. C. Varadaraj
DOI:
https://doi.org/10.17821/srels/2012/v49i6/43912Keywords:
Traditional Knowledge, Traditional Knowledge Resource Classification, Metadata, Digitization, Institutional Repository, Indian CuisinesAbstract
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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Accepted 2013-12-27
Published 2012-11-04
