Küreselleşme ve Mutfak: Uluslararası Mutfaklar Üzerine Bibliyometrik Bir İnceleme (Globalization and Cuisine: A Bibliometric Study on International Cuisines)

Abstract

This study aims to examine the studies on international cuisines and to determine the situation. Globalization has increased intercultural interaction with the development of communication and transportation technologies. This process has deeply affected culinary culture, as in many areas. Culinary culture is an area where people interact with each other and cultural exchange takes place. International cuisines build bridges between cultures. The fact that world cuisines have played such important roles has created a matter of curiosity to what extent this importance resonates in academic writing, and within the scope of the purpose of the research, a bibliometric analysis was made through the VOSvieewer program in the light of the data obtained from the Web of Science database. In this study, a total of 624 articles published between 1993 and 2022 were examined. The names that produce the most works on international cuisine are Perez-Llorens, Jose Lucas, Charles Spence and Tomas Lopez-Guzman. When the distribution by year is examined, the most articles were 2021 (87 articles), 2020 (75 articles) and 2022 (74 articles), respectively. The most frequently used keywords related to international cuisines were "haute cuisine" with 8 repetitions, "gastronomy" with 6 repetitions and "cuisine" with 4 repetitions.