Investigation of Studies on Gastronomy Tourism Using Bibliometric Analysis Method

Abstract

Gastronomy tourism has emerged as a rapidly expanding field of academic inquiry, attracting growing scholarly attention in recent years. This study conducts a bibliometric analysis of 963 English-language articles published across 286 journals indexed in the Web of Science (WoS) database between 2005 and 2024. The findings indicate that the majority of publications are multi-authored journal articles, with a significant increase in output over the past decade-averaging 109 articles annually in the last five years. According to Lotka’s Law, the fact that 84.8% of authors contributed only once suggests the literature is still in its early stages of development. A co-occurrence network analysis identified six thematic clusters: gastronomy and destination branding, local culture and authentic experiences, consumer behavior and destination perception, rural tourism and regional development, restaurant experience and consumption, and street food and the impact of the pandemic. Frequently used keywords include sustainability, satisfaction, motivation, authenticity, local food, rural development, experience economy, and destination image. Geographically, Spain, China, the United States, Türkiye, Australia, and Italy were the most prolific contributors. The study offers valuable insights into the current state of gastronomy tourism research and outlines key thematic areas for future academic exploration.

Keywords

• Gastronomy
• culinary
• tourism
• bibliometric analysis
• biblioshiny

Supporting Institution

Yok

Thanks

Yok

Gastronomi Turizmi ile İlgili Çalışmaların Bibliyometrik Analiz Yöntemiyle İncelenmesi

Abstract

Gastronomi turizmi, son yıllarda artan akademik ilgiyle birlikte hızla gelişen bir araştırma alanı olarak öne çıkmaktadır. Bu çalışma ile 2005–2024 yılları arasında Web of Science (WoS) veri tabanında yer alan 286 dergide yayımlanmış 963 İngilizce makale bibliyometrik yöntemle analiz edilmiştir. Bulgular, yayınların büyük kısmını çok yazarlı makalelerin oluşturduğunu ve son beş yılda yıllık ortalama 109 makale yayımlandığını göstermektedir. Lotka Yasası'na göre yazarların %84,8’inin yalnızca bir kez katkı sunmuş olması, alan yazının hâlen gelişiminin erken aşamalarında olduğunu göstermektedir. Eşzamanlılık ağı (co-occurrence) analizinde altı tematik küme belirlenmiştir: gastronomi ve destinasyon markalaşması; yerel kültür ve otantik deneyimler; tüketici davranışı yemekleri ve pandeminin etkisi. Sıklıkla kullanılan anahtar kelimeler arasında sürdürülebilirlik, memnuniyet, motivasyon, otantiklik, yerel yemek, kırsal kalkınma, deneyim ekonomisi ve destinasyon imajı yer almaktadır. Coğrafi açıdan İspanya, Çin, Amerika Birleşik Devletleri, Türkiye, Avustralya ve İtalya en fazla yayın üreten ülkeler olarak öne çıkmaktadır. Bu çalışma, gastronomi turizmi araştırmalarının mevcut durumuna dair önemli bulgular sunmakta ve gelecekteki akademik araştırmalar için temel tematik alanları ortaya koymaktadır.

Keywords

• Gastronomi
• Mutfak
• Turizm
• Bibliyometrik Analiz
• Bibliyoshiny

References

1. Akdemir, N., Bilgili, B. (2023). Bibliometric analysis of sustainability in gastronomy research. In F. Okumus, B. Denizci-Guillet, M. Tuna, S. Dogan (Eds.), Advances in managing tourism across continents (Vol. 3, pp. 1–11). USF M3 Publishing. https://www.doi.org/10.5038/9781955833097
2. Alan, A. A., Özlem, Ş. E. N. (2020). Gastronomi temalı festivaller üzerine yapılmış çalışmaların bibliyometrik analizi. IBAD Sosyal Bilimler Dergisi, (6), 132–144. https://doi.org/10.21733/ibad.642214
3. Albayrak, A. (2022). Evaluation of gastronomy education quality in Türkiye in terms of faculty members. International Journal of Gastronomy and Food Science, 28, 100498. https://doi.org/10.1016/j.ijgfs.2022.100498
4. Aria, M., Cuccurullo, C. (2022). Biblioshiny bibliometrix for no coders. https://bibliometrix.org/biblioshiny/assets/player/KeynoteDHTMLPlayer.html
5. Arslan, F. (2022). Gastronomi ve turizm alanında coğrafi işaret konulu çalışmaların bibliyometrik analizi. Sosyal, Beşerî ve İdari Bilimler Dergisi, 5(11), 1544–1556. https://www.sobibder.org/index.php/sobibder/article/view/341/323
6. Aydın, B. (2017). Yükseköğretim kurulu tez merkezinde (Yöktez) yiyecek içecek işletmeciliği alaninda kayitli bulunan tezlerin bibliyometrik analizi. Journal of Multidisciplinary Academic Tourism, 2(1), 23–38. https://doi.org/10.31822/jomat.353951
7. Barrios, M., Boreego, A., Vilagines, A., Olle, C., Somoza, M. (2008). A bibliometric study of psychological research on tourism. Scientometrics, 77(3), 453–467. https://doi.org/10.1007/s11192-007-1952-0
8. Berno, T., Fusté-Forné, F. (2020). Imaginaries of cheese: revisiting narratives of local produce in the contemporary world. Annals of Leisure Research, 23(5), 608–626. https://doi.org/10.1080/11745398.2019.1603113

9. Björk, P., Kauppinen-Räisänen, H. (2016). Exploring the multi-dimensionality of travellers' culinary-gastronomic experiences. Current Issues in Tourism, 19(12), 1260–1280. https://doi.org/10.1080/13683500.2013.868412
10. Boyne, S., Hall, D., Williams, F. (2003a). Policy, support and promotion for food-related tourism initiatives. Journal of Travel & Tourism Marketing, 14(3–4), 131–154. https://doi.org/10.1300/J073v14n03_08
11. Boyne, S., Williams, F., Hall, D. (2003b). On the trail of regional success: Tourism, food production and the Isle of Arran Taste Trail. In A.M. Hjalager, G. Richards (Eds.), Tourism and gastronomy (pp. 105–128). Routledge.
12. Brouder, P. (2020). Reset redux: Possible evolutionary pathways towards the transformation of tourism in a COVID-19 world. Tourism Geographies, 22(3), 484–490. https://doi.org/10.1080/14616688.2020.1760928
13. Bruwer, J. (2003). South African wine routes: Some perspectives on the wine tourism industry's structural dimensions and wine tourism product. Tourism Management, 24(4), 423–435. https://doi.org/10.1016/S0261-5177(02)00105-X
14. Celebi, D., Pirnar, I., Eris, E. D. (2020). Bibliometric analysis of social entrepreneurship in gastronomy tourism. Tourism: An International Interdisciplinary Journal, 68(1), 58–67. https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/7313
15. Ceylan, V., Sarıışık, M. (2018). Moleküler gastronomi alanında yapılan çalışmaların bibliyometrik analizi üzerine bir araştırma. In B. Zengin (Ed.), 1st International Congress of New Generation and New Trends in Tourism Proceeding Book (pp.193-206). SUBU Turizm Fakültesi.
16. Chi, C. G. Q., Qu, H. (2008). Examining the structural relationships of destination image, tourist satisfaction and destination loyalty: An integrated approach. Tourism Management, 29(4), 624–636. https://doi.org/10.1016/j.tourman.2007.06.007
17. Cohen, E., Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of Tourism Research, 31(4), 755–778.
18. Counihan, C., Van Esterik, P. (2012). Why food? Why culture? Why now? Introduction to the third edition. In C. Counihan, P. Esterik (Eds.), Food and Culture (pp. 15–30). Routledge.
19. Çetin, K. (2023). Gastronomi deneyimine ilişkin bilimsel bilginin haritalanması: Bibliyometrik bir analiz. Güncel Turizm Araştırmaları Dergisi, 7(2), 551–574. https://doi.org/10.32572/guntad.1277366
20. Çuhadar, M., Morçin, İ. (2020). Türkiye’de gastronomi turizmi ile ilgili çalışmaların bibliyometrik analizi. Journal of Recreation and Tourism Research, 7(1), 92–106.
21. Demirses, İ., Bayrak, D., Kement, Ü., Köksal, G. (2023). Gastronomi deneyimi üzerine bibliyometrik bir araştırma. Journal of Hospitality and Tourism Issues, 5(2), 87–104. https://doi.org/10.51525/johti.1385103
22. Diaconescu, D. M., Moraru, R., Stănciulescu, G. (2016). Considerations on gastronomic tourism as a component of sustainable local development. Amfiteatru Economic Journal, 18 (Special Issue No. 10), 999–1014. https://www.econstor.eu/bitstream/10419/169051/1/aej-v18-sn10-p0999.pdf
23. Elshaer, I. A., Azazz, A. M., Zayed, M. A., Ameen, F. A., Fayyad, S., Fouad, A. M., Khali, N.I., Fathy, E. A. (2024). Innovating gastronomy through information technology: a bibliometric analysis of 3D food printing for present and future research. Information, 15(8), 1–23 https://doi.org/10.3390/info15080471
24. Everett, S., Aitchison, C. (2008). The role of food tourism in sustaining regional identity: A case study of Cornwall, Southwest England. The role of food tourism in sustaining regional identity: A case study of Cornwall, Southwest England Journal of Sustainable Tourism, 16(2), 150–167. https://doi.org/10.2167/jost696.0
25. Everett, S., Slocum, S. L. (2013). Food and tourism: An effective partnership? A UK-based review. Journal of Sustainable Tourism, 21(6), 789–809. https://doi.org/10.1080/09669582.2012.741601
26. Falagas, M. E., Pitsouni, E. I., Malietzis, G. A., Pappas, G. (2008). Comparison of PubMed, Scopus, Web of Science, and Google Scholar: Strengths and weaknesses. FASEB Journal, 22(2), 338-342.
27. Frost, W., Laing, J., Best, G., Williams, K., Strickland, P. C., Lade, C. (2016). Gastronomy, Tourism and the Media (Vol. 74). Channel View Publications.
28. Gazelci, S. C., Aksoy, M. (2024). Türkiye’de oluşturulan teorik gastronomi rotalarının bibliyometrik analizi. Seyahat ve Otel İşletmeciliği Dergisi, 21(1), 149–167. https://doi.org/10.24010/soid.1388600
29. Getz, D., Brown, G. (2006). Critical success factors for wine tourism regions: A demand analysis. Tourism Management, 27(1), 146–158. https://doi.org/10.1016/j.tourman.2004.08.002
30. Goody, J. (1982). Cooking, cuisine and class: A study in comparative sociology. Cambridge University Press.
31. Goral, M., Bulut, Z., Basar, B., Kement, U. (2022). The trace of sustainability approach in gastronomy science: Bibliometric analysis of studies on green restaurants. In L. Altinay, O. M. Karatepe, M. Tuna (Eds.), Daha iyi bir dünya için turizm (Vol 2, pp. 1–13). USF M3 Publishing. https://www.doi.org/10.5038/9781955833103
32. Gössling, S., Scott, D., Hall, C. M. (2020). Pandemics, tourism and global change: A rapid assessment of COVID-19. Journal of Sustainable Tourism, 29(1), 1–20. https://doi.org/10.1080/09669582.2020.1758708
33. Güzeller, C. O., Çeliker, N. (2017). Geçmişten günümüze gastronomi bilimi: Bibliyometrik bir analiz. Journal of Tourism & Gastronomy Studies, 5 (Special Issue 2), 88–102. https://jotags.net/index.php/jotags/article/view/276
34. Hall, C. M., Sharples, L. (2003). Food Tourism Around the World. In C. M., Hall, L. Mitchell, R. Sharples, N. Macionis, B. Cambourne (Eds.), The consumption of experiences or the experience of consumption? An Introduction to the Tourism of Taste, (pp. 1–24). Routledge.
35. Hall, C. M., Sharples, L., Cambourne, B., Macionis, N. (2000). Wine tourism around the world: Development, management and markets. Routledge.
36. Hall, C.M. (2011). Publish and perish? Bibliometric analysis, journal ranking and the assessment of research quality in tourism. Tourism Management, 32, 16–27. https://doi.org/10.1016/j.tourman.2010.07.001
37. Henderson, J. C. (2019). Street Food and Tourism: A Southeast Asian Perspective. In E. Park, S. Kim, I. Yeoman (Eds.) Food tourism in Asia. Perspectives on Asian tourism. Springer. https://doi.org/10.1007/978-981-13-3624-9_4
38. Hjalager, A. M., Richards, G. (Eds.) (2002). Tourism and gastronomy. Routledge. https://doi.org/10.4324/9780203218617
39. Hussain, K., Abbasi, A. Z., Rasoolimanesh, S. M., Schultz, C. D., Ting, D. H., Ali, F. (2023). Local food consumption values and attitude formation: the moderating effect of food neophilia and neophobia. Journal of Hospitality and Tourism Insights, 6(2), 464–491. https://www.emerald.com/insight/content/doi/10.1108/jhti-08-2021-0214/full/html
40. Kasemodel, M. G. C., Makishi, F., Souza, R. C. Silva, V. L. (2016). Following the trail of crumbs: A bibliometric study on consumer behavior in the Food Science and Technology field. International Journal of Food Studies, 5(1), 73–83. https://old.iseki-food-ejournal.com/index.php/e-journal/article/view/302/159
41. Kim, Y. G., Eves, A. (2012). Construction and validation of a scale to measure tourist motivation to consume local food. Tourism Management, 33(6), 1458–1467. https://doi.org/10.1016/j.tourman.2012.01.015
42. Kivela, J., Crotts, J. C. (2016). Culinary tourism: Recent research and current trends. International Journal of Hospitality Management, 55, 73–82.
43. Kuhn, V. R., dos Anjos, S. J. G., Krause, R. W. (2024). Innovation and creativity in gastronomic tourism: A bibliometric analysis. International Journal of Gastronomy and Food Science, 35, 100813. https://doi.org/10.1016/j.ijgfs.2023.100813
44. Lee, I., Arcodia, C. (2011). The role of regional food festivals for destination branding. International Journal of Tourism Research, 13(4), 355–367. https://doi.org/10.1002/jtr.852
45. Lee, K. H., Packer, J., Scott, N. (2015). Travel lifestyle preferences and destination activity choices of Slow Food members and non-members. Tourism Management, 46, 1–10. https://doi.org/10.1016/j.tourman.2014.05.008
46. Li, J., Hale, A. (2016). Output distributions and topic maps of safety related journals. SafetySscience, 82, 236–244. https://doi.org/10.1016/j.ssci.2015.09.004
47. Lin, M. P., Marine-Roig, E., Llonch-Molina, N. (2021). Gastronomy as a sign of the identity and cultural heritage of tourist destinations: A bibliometric analysis 2001–2020. Sustainability, 13(22), 12531. https://doi.org/10.3390/su132212531
48. Long, L. M. (2004). Culinary Tourism. University Press of Kentucky.
49. Maslow, A. H. (1943). A theory of human motivation. Psychological Review, 50(4), 370–396. https://doi.org/10.1037/h0054346
50. Massimo, A., Corrado, C. (2023). Biblioshiny bibliometrix for no coders. Retrieved November 18, 2024, from https://www.bibliometrix.org/biblioshiny
51. Moher, D., Liberati, A., Tetzlaff, J., Altman, D. G., Prisma Group. (2010). Preferred reporting items for systematic reviews and meta-analyses: the PRISMA statement. International Journal of Surgery, 8(5), 336–341. https://doi.org/10.1371/journal.pmed.1000097
52. Mongeon, P., Paul-Hus, A. (2016). The journal coverage of Web of Science and Scopus: A comparative analysis. Scientometrics, 106(1), 213–228.
53. Nergiz, H.G. (4-5 April, 2014). Türkiye’de lisansüstü turizm tezlerinin bibliyometrik profili (1990-2013). In N. Kozak, E. Günlü (Eds.), VII. Lisansüstü Turizm Öğrencileri Araştırma Kongresi bildiri kitabı (pp. 212–221). Dokuz Eylül Üniversitesi.
54. Okumus, B., Koseoglu, M. A., Ma, F. (2018). Food and gastronomy research in tourism and hospitality: A bibliometric analysis. International Journal of Hospitality Management, 73, 64–74. https://doi.org/10.1016/j.ijhm.2018.01.020
55. Okumus, B., Mehraliyev, F., Ma, F., Köseoglu, M. A. (2021). Intellectual connections in food tourism literature: A co‐citation approach. International Journal of Tourism Research, 23(2), 220–237.
56. Pamukçu, H., Saraç, Ö., Aytuğar, S., Sandıkçı, M. (2021). The effects of local food and local products with geographical indication on the development of tourism gastronomy. Sustainability, 13(12), 6692. https://doi.org/10.3390/su13126692
57. Pine, B. J., Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review, 76, 97–105. https://hbr.org/1998/07/welcome-to-the-experience-economy
58. Prayag, G., Hosany, S., Muskat, B., Del Chiappa, G. (2017). Understanding the relationships between tourists’ emotional experiences, perceived overall image, satisfaction, and intention to recommend. Journal of Travel Research, 56(1), 41–54. https://doi.org/10.1177/004728751562056
59. Ryu, K., Lee, H. R., Kim, W. G. (2012). The influence of the quality of the physical environment, food, and service on restaurant image, customer perceived value, customer satisfaction, and behavioral intentions. International Journal of Contemporary Hospitality Management, 24(2), 200–223. https://www.emerald.com/insight/content/doi/10.1108/09596111211206141/full/html
60. Scarpato, R. (2002). Gastronomy studies in search of hospitality. Journal of Hospitality and Tourism Management, 9(2), 1–12.
61. Sharpley, R. (2002). Rural tourism and the challenge of tourism diversification: The case of Cyprus. Tourism Management, 23(3), 233–244. https://doi.org/10.1016/S0261-5177(01)00078-4
62. Simon, J., Burstein, P. (1985). Basic Research Methods in Social Sciences. Random Press.
63. Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293
64. Sur, E., Çakır, H. (2023). Bibliometric analysis of the use of sentiment analysis in the context of service quality. Yalvaç Akademi Dergisi, 8(1), 81–104. https://doi.org/10.57120/yalvac.1258627
65. Şahi̇n, E. (2022). A bibliometric overview of the International Journal of Gastronomy and Food Science: To where is gastronomy research evolving? International Journal of Gastronomy and Food Science, 28, 100543. https://doi.org/10.1016/j.ijgfs.2022.100543
66. Tsai, C. T. S., Wang, Y. C. (2017). Experiential value in branding food tourism. Journal of Destination Marketing & Management, 6(1), 56–65. https://doi.org/10.1016/j.jdmm.2016.02.003
67. Vogel, D. R., de Barros, B. I. V., Marinho, A. B. (2019). Scientific research in gastronomy: bibliometric analysis of Brazilian journals. Rosa dos Ventos,11(4), 922-938.
68. Yıldırım, A., Şimşek, H. (2006). Sosyal bilimlerde nitel araştırma yöntemleri (6th ed.). Seçkin Yayıncılık.
69. Yılmaz, G. (2017). Ulusal turizm kongrelerinde gastronomi ve mutfak sanatları alanı ile ilgili yayınlanan bildiriler üzerine bir araştırma. Turizm & Araştırma Dergisi, 6(1), 1–21. https://dergipark.org.tr/tr/download/article-file/551773
70. Yüksek Öğretim Kurumu (YÖK) (2024). Gastronomi ve mutfak sanatları program bulunan tüm üniversiteler. Retrieved October 11, 2024, from https://yokatlas.yok.gov.tr/lisans-bolum.php?b=19024
71. Zupic, I., Čater, T. (2015). Bibliometric methods in management and organization. Organizational Research Methods, 18(3), 429–472. https://doi.org/10.1177/109442811456262