Sürdürülebilir Gastronomi Turizminin Bibliyometrik Özellikler Açısından İncelenmesi (Investigation of Sustainable Gastronomy Tourism in Terms of Bibliometric Features)
DOI:
https://doi.org/10.21325/jotags.2021.907Keywords:
Bibliometric analysis, Sustainable gastronomy tourism, SustainabilityAbstract
In this study, it is aimed to make a general evaluation of the academic articles published in the field of sustainable gastronomy tourism in Web of Science and Scopus databases between 2011 and 2021 within the framework of various parameters. In the study, databases were searched with the words "sustainable gastronomy tourism" and "sustainable gastronomic tourism" and a dataset consisting of 43 studies was created. This data set, developed by Aguinis et al. (2018), was examined in terms of bibliometric features such as "year of publication", "journal in which it was published", "author's name", "method used in the study" and "subject of the study", depending on the systematic review process. As a result of the examinations, it was determined that the most articles were written in 2020 with 12 publications, and the author who published the most articles was Abel Duarte Alonso. In addition, it was determined that the publications were mostly published in the "Sustainability" journal and qualitative methods were used in the majority of the studies. When the subjects of the studies examined were examined in terms of bibliometrics, it was determined that there were 12 subjects.
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