Gastronomi ve Gıda Bilimi Alanında Bibliyometrik Bir Analiz: Akademik Yayınların Gelişimi ve Eğilimleri (A Bibliometric Analysis in the Field of Gastronomy and Food Science: Development and Trends in Academic Publications)
DOI:
https://doi.org/10.21325/jotags.2025.1620Keywords:
Gastronomy, Food science, Bibliometric analysis, Academic trendsAbstract
This study examines academic publications in the field of gastronomy and food science from 2007 to 2025 through a bibliometric perspective. A comprehensive analysis was conducted on 985 articles indexed in the Web of Science (WoS) database, focusing on scientific productivity, citation patterns, international collaborations, author networks, and keyword trends. The results reveal that academic productivity in gastronomy and food science has increased by 17.77% annually, with sustainable gastronomy, molecular gastronomy, sensory analysis, and consumer behavior emerging as prominent themes in literature. Keyword analysis demonstrates that research in this field has an interdisciplinary structure, concentrated at the intersection of technical and social sciences. International collaborations and multidisciplinary approaches further support the dynamic nature of this field, providing significant opportunities for future research. The results of this study serve as a valuable guide for identifying future research directions and addressing gaps in literature within the gastronomy and food science fields.
References
Arslan, F. (2022). Gastronomi ve Turizm Alanında Coğrafi İşaret Konulu Çalışmaların Bibliyometrik Analizi. Sosyal, Beşeri ve İdari Bilimler Dergisi, 5(11), 1544-1556.
Bayram, Ü. & Arı S. (2021). Gastronomi araştırmalarına bütüncül bir bakış: Bibliyometrik bir analiz. Journal of Tourism & Gastronomy Studies, 9(4), 2734-2757.
Björk, B. C. & Solomon, D. (2015). The publishing delay in scholarly peer-reviewed journals. Journal of Informetrics, 9(4), 704-723.
Borgman, C. L. & Furner, J. (2002). Scholarly communication and bibliometrics. Annual Review of Information Science and Technology, 36, 2-72.
Chen, X., Lu, W. & Huang, Z. (2019). Global trends in food science research: A bibliometric analysis. Food Research International, 125, 108-119.
Demirses, M., Bayrak, M., Kement, Ü. & Köksal, C. (2023). Gastronomi deneyimi üzerine bibliyometrik bir araştırma. Journal of Tourism and Hospitality Research, 5(2), 87-104.
Garfield, E. (2009). From the science of science to Scientometrics visualizing the history of science with HistCite software. Journal of Informetrics, 3(3), 173-179.
Fernández, R., Gómez, M. & Pérez, A. (2023). The impact of COVID-19 on food sustainability and gastronomy research. Sustainability, 15(2), 478-496.
Gülcan, D., Ercan, M. O. & Katlav, E. Ö. (2021). Sürdürülebilir gastronomi turizminin bibliyometrik analizi. Journal of Tourism & Gastronomy Studies, 9(4), 2541-2554.
Güney, S. & Sarıışık, M. (2022). COVID-19 pandemisinin gastronomi ve gıda bilimi alanındaki akademik araştırmalara etkisi. Turizm Araştırmaları Dergisi, 33(2), 55-72.
Jones, C. & Nakata, C. (2020). Cross-cultural food consumption and internationalization of gastronomy. International Journal of Hospitality Management, 88, 102-120.
Klosse, P. (2016). The essence of gastronomy: Understanding The Flavor of Foods And Beverages. CRC Press.
Koç, F. & Öztürk, G. (2022). Gastronomiyi konu alan ulusal doktora tezlerinin bibliyometrik analizi. Journal of Tourism and Gastronomy Studies, 10(1), 25-45.
Leydesdorff, L. (2001). The challenge of scientometrics: The development, measurement, and self-organization of scientific communications. Scientometrics, 52(1), 15-20.
Mouritsen, O. G. (2015). Gastrophysics: The new science of food. Springer.
Rocca, M. & Smith, T. (2021). Emerging trends in food and hospitality research. Journal of Food Science and Technology, 58(7), 2145-2162.
Spence, C. (2017). Gastrophysics: The new science of eating. Penguin.
Spence, C. & Piqueras-Fiszman, B. (2014). The perfect meal: The multisensory science of food and dining. Wiley Blackwell.
Wansink, B. (2018). Slim by design: Mindless eating solutions for everyday life. HarperCollins.
Zencir Çiftçi, E. (2021). Türk Turizm Dergilerinde Gastronomi: Gastronomi Çalışmaları Nereye Gidiyor?. Türk Turizm Araştırmaları Dergisi, 5(1), 642–659.
Zupic, I. & Čater, T. (2015). Bibliometric methods in management and organization. Organizational Research Methods, 18(3), 429-472.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Journal of Tourism & Gastronomy Studies
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
