Araştırma Makalesi
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Gastronomi Deneyimine İlişkin Bilimsel Bilginin Haritalanması: Bibliyometrik Bir Analiz

Yıl 2023, Cilt: 7 Sayı: 2, 551 - 574, 27.09.2023
https://doi.org/10.32572/guntad.1277366

Öz

Bu araştırmanın amacı, alanyazındaki gastronomi deneyimi araştırmalarının gelişimini inceleyerek, bu araştırma konusuna genel bir bakış sunmak ve gelecekteki araştırmalar için potansiyel yönleri tespit etmektir. Bu amaçla, 10 Şubat 2023 tarihinde Web of Science veri tabanı bazı tanımlamalar ve kriterler dikkate alınarak taranmıştır. Bu tarama sonucunda 706 bilimsel yayın elde edilmiştir. Elde edilen verilerin analizinde VOSviewer, açık kaynaklı istatistiksel R yazılımı, özellikle Bibliometrix R kütüphanesi ve Biblioshiny versiyonu kullanılmıştır. Araştırma bulguları, gastronomi deneyimi araştırmalarının 2010 yılından sonra artış gösterdiğini ortaya koymuştur. Bununla birlikte, hizmet ekonomisinden deneyim ekonomisine geçişin kaçınılmaz olduğu göz önüne alındığında, bu artışın önemli ölçüde yetersiz olduğu sonucuna varılmıştır. Anahtar kelimeler incelendiğinde gastronomi deneyiminin multidisipliner bir araştırma alanı olduğu görülmüştür. Ancak bu çok yönlü ilişkinin etkin bir şekilde incelenmediği ve belirli konularda yoğunlaştığı belirlenmiştir. Sonuç olarak yeni ve gelecekteki potansiyel araştırma konularına ilişkin kültürel, duygusal, psiko-sosyal, teknolojik ve sürdürülebilirlik ana başlıkları altında öneriler sunulmuştur. Bu önerilerle gastronomi deneyimi alanında daha derinlemesine çalışmalar yapılmasına ve gelecekteki araştırmaların bu konulara odaklanmasına katkıda bulunmayı hedeflemektedir.

Kaynakça

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Mapping of Scientific Knowledge Related to Gastronomy Experience: A Bibliometric Analysis

Yıl 2023, Cilt: 7 Sayı: 2, 551 - 574, 27.09.2023
https://doi.org/10.32572/guntad.1277366

Öz

The aim of this study is to provide an overview of the subject of this study, by studying the development of gastronomic experience study in the field, and to identify potential aspects for future study. To this end, the Web of Science database was scaned on 10 February 2023, taking into account certain definitions and criteria. As a result of this scan, 706 scientific publications were obtained. The data was analyzed using VOSviewer, the open-source statistical R software, in particular the Bibliometrix R library and the Biblioshiny version. The findings reveal an increase in study into gastronomic experiences since 2010. However, given that the transition from the service economy to the experience economy is inevitable, it has been concluded that this increase is significantly inadequate. When keywords were examined, it was found that the gastronomic experience was a multidisciplinary area of study. However, it has been found that this multifaceted relationship has not been effectively studied and is concentrated on specific topics. As a result, proposals were submitted under the main subjects of cultural, emotional, psychosocial, technological and sustainability on new and potential future study issues. These proposals aim to contribute to deeper study in the field of gastronomy experience and to focus future study on these issues.

Kaynakça

  • Aho, S. K. (2001). Towards a general theory of touristic experiences: Modelling experience process in tourism. Tourism Review, 56(3/4), 33-37.
  • Andersson, T. D., & Mossberg, L. (2004). The dining experience: do restaurants satisfy customer needs? Food Service Technology, 4(4), 171-177.
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  • Hsu, F. C., & Scott, N. (2020). Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality and Tourism Management, 44, 79-87.
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  • Japutra, A., Tjiptono, F., Setyawan, A., Permana, I. B. G. A., & Widaharthana, I. P. E. (2022). Life events, philosophy, spirituality and gastronomy experience. International Journal of Contemporary Hospitality Management, 34(9), 3210-3229.
  • Jeannot, F., Dampérat, M., Salvador, M., Maalej, M. E. E., & Jongmans, E. (2022). Toward a luxury restaurant renewal: Antecedents and consequences of digitalized gastronomy experiences. Journal of Business Research, 146, 518-539.
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  • Ljubičić, M., Matek Sarić, M., Klarin, I., Rumbak, I., Colić Barić, I., Ranilović, J., Dželalija, B., Sarić, A., Nakić, D., & Djekic, I. (2023). Emotions and Food Consumption: Emotional Eating Behavior in a European Population. Foods, 12(4), 872.
  • López-Guzmán, T., Uribe Lotero, C. P., Pérez Gálvez, J. C., & Ríos Rivera, I. (2017). Gastronomic festivals: Attitude, motivation and satisfaction of the tourist. British Food Journal, 119(2), 267-283.
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  • Mariani, M. M., & Bresciani, S. (2022). Guest editorial: Creating, managing and marketing gastronomy experiences in hospitality and tourism. International Journal of Contemporary Hospitality Management, 34(9), 3201-3209.
  • Martín, J. C., Román, C., Guzmán, T. L.-G., & Moral-Cuadra, S. (2020). A fuzzy segmentation study of gastronomical experience. International Journal of Gastronomy and Food Science, 22, 100248.
  • Mason, M. C., & Paggiaro, A. (2009). Celebrating local products: The role of food events. Journal of Foodservice Business Research, 12(4), 364-383.
  • McKercher, B., Okumus, F., & Okumus, B. (2008). Food tourism as a viable market segment: It’s all how you cook the numbers! Journal of Travel & Tourism Marketing, 25(2), 137-148.
  • Mills, S. D. H., Wolfson, J. A., Wrieden, W. L., Brown, H., White, M., & Adams, J. (2020). Perceptions of ‘home cooking’: a qualitative analysis from the United Kingdom and United States. Nutrients, 12(1), 198.
  • Mishra, D., Luo, Z., Jiang, S., Papadopoulos, T., & Dubey, R. (2017). A bibliographic study on big data: concepts, trends and challenges. Business Process Management Journal, 23(3), 555-573.
  • Mkono, M. (2013). Using net-based ethnography (Netnography) to understand the staging and marketing of “authentic African” dining experiences to tourists at Victoria Falls. Journal of Hospitality & Tourism Research, 37(2), 184-198.
  • Mohamed, M. E. A., Hewedi, M. M., Lehto, X., & Maayouf, M. (2020). Egyptian food experience of international visitors: a multidimensional approach. International Journal of Contemporary Hospitality Management, 32(8), 2593-2611.
  • Mora, D., Solano-Sánchez, M. Á., López-Guzmán, T., & Moral-Cuadra, S. (2021). Gastronomic experiences as a key element in the development of a tourist destination. International Journal of Gastronomy and Food Science, 25, 100405.
  • Morgan, M. (2006). Making space for experiences. Journal of Retail & Leisure Property, 5, 305-313.
  • Nebioğlu, O. (2019). Turizm ve yiyecek tüketimi: uluslararası alanyazın üzerine bibliyometrik bir analiz. Seyahat ve Otel İşletmeciliği Dergisi, 16(1), 71-88.
  • 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.
  • Ooi, C.-S. (2005). A theory of tourism experiences: the management of attention. Içinde Experiencescapes (ss. 51-68).
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  • Park, K., Phillips, W. J., Canter, D. D., & Abbott, J. (2011). Hospitality and tourism research rankings by author, university, and country using six major journals: The first decade of the new millennium. Journal of Hospitality &Tourism Research, 35(3), 381-416.
  • Pearson, D., & Pearson, T. (2017). Branding food culture: UNESCO creative cities of gastronomy. Journal of Food Products Marketing, 23(3), 342-355.
  • Pham, L. L. D., Eves, A., & Wang, X. L. (2023). Understanding tourists’ consumption emotions in street food experiences. Journal of Hospitality and Tourism Management, 54, 392-403.
  • Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy (C. 76, Sayı 4). Harvard Business Review Press.
  • Poria, Y., Beal, J., & Shani, A. (2019). Does size matter? An exploratory study of the public dining experience of obese people. Journal of Hospitality and Tourism Management, 39, 49-56.
  • Prashar, A. (2020). A bibliometric and content analysis of sustainable development in small and medium-sized enterprises. Journal of Cleaner Production, 245, 118665.
  • Quan, S., & Wang, N. (2004). Towards a structural model of the tourist experience: An illustration from food experiences in tourism. Tourism Management, 25(3), 297-305.
  • Ramírez-Gutiérrez, D., Santana-Talavera, A., & Fernández-Betancort, H. (2021). Tasting experiences of a destination’s local gastronomy on tourist communications. Tourism Recreation Research, 46(3), 345-359.
  • Rey-Martí, A., Ribeiro-Soriano, D., & Palacios-Marqués, D. (2016). A bibliometric analysis of social entrepreneurship. Journal of Business Research, 69(5), 1651-1655.
  • Richards, G. (2021). Evolving research perspectives on food and gastronomic experiences in tourism. International Journal of Contemporary Hospitality Management, 33(3), 1037-1058.
  • Rodríguez-Soler, R., Uribe-Toril, J., & Valenciano, J. D. P. (2020). Worldwide trends in the scientific production on rural depopulation, a bibliometric analysis using bibliometrix R-tool. Land Use Policy, 97, 104787.
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  • Ryu, K., & Jang, S. (2006). Intention to experience local cuisine in a travel destination: The modified theory of reasoned action. Journal of Hospitality & Tourism Research, 30(4), 507-516.
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  • Sharma, P., Singh, R., Tamang, M., Singh, A. K., & Singh, A. K. (2021). Journal of teaching in travel &tourism: a bibliometric analysis. Journal of Teaching in Travel & Tourism, 21(2), 155-176.
  • Sharpley, R., & Stone, P. (2012). Contemporary tourist experience concepts and consequences. (1.Baskı) Routledge.
  • Shi, S., Gao, Y., Sun, Y., Liu, M., Shao, L., Zhang, J., & Tian, J. (2021). The top-100 cited articles on biomarkers in the depression field: a bibliometric analysis. Psychology, Health & Medicine, 26(5), 533-542.
  • Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.
  • Singh, R., Sibi, P. S., & Sharma, P. (2022). Journal of ecotourism: a bibliometric analysis. Journal of Ecotourism, 21(1), 37-53.
  • Singh, R., Sibi, P. S., Sharma, P., Tamang, M., & Singh, A. K. (2022). Twenty years of journal of quality assurance in hospitality & tourism: A bibliometric assessment. Journal of Quality Assurance in Hospitality & Tourism, 23(2), 482-507.
  • Sthapit, E., Björk, P., & Piramanayagam, S. (2023). Motivational, emotional and memorable dimensions of non-Muslim tourists’ halal food experiences. Journal of Islamic Marketing, 14(1), 23-42.
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  • Trindade, J. R., Maracajá, K. F. B., Cicciú, B., Lucena Filho, R. B., & Valduga, V. (2023). Theoretical discussion about the concepts of sustainability in wine tourism with the bibliometrix. Revista Brasileira de Pesquisa em Turismo, 16, e-2644.
  • Tsai, C.-T. S., & Lu, P.-H. (2012). Authentic dining experiences in ethnic theme restaurants. International Journal of Hospitality Management, 31(1), 304-306.
  • Van Eck, N., & Waltman, L. (2010). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523-538.
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  • Vázquez-Parra, J. C., Cruz-Sandoval, M., & Carlos-Arroyo, M. (2022). Social entrepreneurship and complex thinking: a bibliometric study. Sustainability, 14(20), 13187.
  • Wang, S., Kirillova, K., & Lehto, X. (2017). Travelers’ food experience sharing on social network sites. Journal of Travel & Tourism Marketing, 34(5), 680-693.
  • Wijaya, S., King, B., Nguyen, T.-H., & Morrison, A. (2013). International visitor dining experiences: A conceptual framework. Journal of Hospitality and Tourism Management, 20, 34-42.
  • Yu, D., Xu, Z., Kao, Y., & Lin, C.-T. (2017). The structure and citation landscape of IEEE Transactions on Fuzzy Systems (1994–2015). IEEE Transactions on Fuzzy Systems, 26(2), 430-442.
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  • Zhang, K., & Liang, Q.-M. (2020). Recent progress of cooperation on climate mitigation: a bibliometric analysis. Journal of Cleaner Production, 277, 123495.
Toplam 114 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Turizm (Diğer)
Bölüm Makaleler
Yazarlar

Kadir Çetin 0000-0003-0102-8913

Yayımlanma Tarihi 27 Eylül 2023
Kabul Tarihi 23 Haziran 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 7 Sayı: 2

Kaynak Göster

APA Çetin, K. (2023). Gastronomi Deneyimine İlişkin Bilimsel Bilginin Haritalanması: Bibliyometrik Bir Analiz. Güncel Turizm Araştırmaları Dergisi, 7(2), 551-574. https://doi.org/10.32572/guntad.1277366

Değerli Araştırmacılar,

Dergimize gönderilen çalışmalar geliş sırasına ve konusuna göre öncelikle editör değerlendirmesinden geçmekte, editör görüşü doğrultusunda hakem değerlendirmesine karar verilmektedir. Değerlendirme süreci tamamlanan çalışmalar da aynı şekilde değerlendirmenin tamamlanma tarihlerine, türlerine ve kapsamlarına göre yayıma kabul edilmektedir. Bu yüzden GTAD'a gönderilen çalışmaların herhangi bir sayıda yayıma kabul edileceğinin planlanarak önerilmemesi gerektiğini tekrar hatırlatmak isteriz. Detaylı bilgi için yayın politkası incelenebilir.