University of Illinois Urbana-Champaign

Towards a methodology of virtually augmenting a knowledge sharing community of practice: A case study of the local food system of Denton, Texas

Miller, Andrew J.; Pasquini, Laura A.; Mills, Leila A.; Evans, Mark

Content Files
527_miller_virtuallyAugmenting_video_final.m4v
527.pdf

Permalink

https://hdl.handle.net/2142/42534

Description

Title
Towards a methodology of virtually augmenting a knowledge sharing community of practice: A case study of the local food system of Denton, Texas
Author(s)
  • Miller, Andrew J.
  • Pasquini, Laura A.
  • Mills, Leila A.
  • Evans, Mark
Issue Date
2013-02
Keyword(s)
  • social media
  • knowledge sharing
  • community of practice
  • local food system
  • ethnography
  • education
  • information organization
  • knowledge management
  • social computing
  • information systems
  • research methods
  • social and community informatics
Date of Ingest
2013-02-04T04:08:14Z
Abstract
Observation, interviews, and a pilot study were conducted to identify requirements for social media to support knowledge sharing that will foster organization and growth of the Local Food System (LFS) in Denton, Texas. Due to lack of infrastructure, participants of this grassroots, self-organized, self-sustaining community of practice currently do not have access to physical or virtual space needed to share, retrieve, and archive LFS knowledge. Proposed system design and implementation will be based on completion of a mixed methods community study. Ethnographic techniques for a close-to-home investigation will examine how the existing LFS community operates. The goal is to design an unobtrusive LFS knowledge sharing social media site that is optimized for thoughtful archiving, accessible information retrieval, and lifelong community learning.
Publisher
iSchools
Type of Resource
text
Genre of Resource
Conference Paper / Presentation
Language
en
Permalink
http://hdl.handle.net/2142/42534
DOI
https://doi.org/10.9776/13527
Copyright and License Information
Copyright © 2013 is held by the authors. Copyright permissions, when appropriate, must be obtained directly from the authors.

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