Bibliometric analysis of publications titled culinary arts scanned in the Web of Science database
Abstract
This study aims to conduct a bibliometric analysis of publications on culinary arts indexed in the Web of Science (WOS) database using the VOSviewer programme. In this context, bibliometric analysis method was utilized in the study. Within the context of the study, co-authorship analysis, analyses of keywords used by authors, analyses of citations to authors, institutions, and countries, bibliographic matching analyses of publications, authors, institutions, and countries, and co-citation analysis of authors were performed on data obtained from the Web of Science database. Network and density maps of the analysis results were drawn. According to the outcomes obtained in the research, it was ascertained that two groups of seven people cooperating in terms of joint publications were the groups with the highest number of members, the keyword ‘culinary arts’ was used the most by the authors, certain authors, institutions, and countries ranked first in terms of the number of publications and citations, and Kokoszko and Lee were the authors with the highest number of co-citations. Since there is no bibliometric research on publications with the title “culinary arts” indexed in the Web of Science database, the outcomes of this study have the potential to serve as an important reference for future research and to contribute to the literature.
Keywords
Culinary Arts, Gastronomy, Bibliometric Analysis, Web of Science, VOSviewer
Ethical Statement
This study did not use data obtained through field research, so ethics committee approval was not obtained. The data were obtained from the Web of Science database and scientific ethical rules were complied with in the study.
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