The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: A study of Indian Cuisines.

Kumara, S. S. and Manikanta, V. and Harsha, P. and Manilal, P. and Varadaraj, M. C. (2012) The Use of Traditional Knowledge Resource Classification (TKRC) for Institutional Repository: A study of Indian Cuisines. SRELS Journal of Information Management, 49 (6). pp. 615-622.

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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.

Item Type:	Article
Uncontrolled Keywords:	Traditional knowledge, Traditional Knowledge Resource Classification, Metadata, Digitization, Institutional repository, Indian cuisines.
Subjects:	000 Computer science, information and general works > 03 Library and Information Science 600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions:	Human Resource Development Planning and Monitoring Cell
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	01 Jan 2013 06:04
Last Modified:	22 Oct 2018 09:24
URI:	http://ir.cftri.res.in/id/eprint/11074

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