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Gastronomi Deneyimi Üzerine Bibliyometrik Bir Araştırma

Year 2023, Volume: 5 Issue: 2, 87 - 104, 30.12.2023
https://doi.org/10.51525/johti.1385103

Abstract

Bu araştırmanın amacı, alanyazında geçmişten beri hazırlanan gastronomik deneyim konulu çalışmaların incelenmesidir. 2001-2022 yılları arasında uluslararası literatürde gastronomik deneyim kavramına yönelik 255 çalışma tespit edilmiş ve araştırmaya dahil edilmiştir. Veriler Web of Science (WOS) veri tabanında “başlık”, “özet” ve “anahtar kelimeler” ile sınırlandırılmıştır. Analiz için atıf sayısı, yayın yılı, yazarlar, kurumlar, konular, ülkeler ve anahtar kelimeler parametreleri kullanılmıştır. Elde edilen verilerin VOSviewer bibliyografik analiz programında ilişki haritaları oluşturulmuştur. Analiz sonucunda, 2022 yılı 49 yayınla en fazla çalışma yapılan yıl olarak belirlenmiştir. En fazla yayın yapan ülke İspanya (49 yayın), ardından Portekiz (21 yayın) ve Amerika Birleşik Devletleri (20 yayın) gelmektedir. Türkiye ise 19 yayınla beşinci sırada yer almaktadır. Gastronomik deneyim kavramını inceleyen çalışmaların yazarları arasında en üst sırada beş yayınla Tomas Lopez-Guzman, Faruk Seyitoğlu ve Charles Spence bulunmaktadır. Bu bibliyometrik analiz sonuçları, gastronomik deneyimle ilgili uluslararası literatürdeki gelişmeleri değerlendirmek ve gelecekte yapılacak çalışmalara yön vermek amacıyla hazırlanmıştır.

References

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  • Aksoy, M., & Sezgi, G. (2015). Gastronomi turizmi ve Güneydoğu Anadolu bölgesi gastronomik unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Alan A.A., & Şen Ö. (2020). Gastronomi temalı festivaller üzerine yapılmış çalışmaların bibliyometrik analizi. IBAD Sosyal Bilimler Dergisi, 6, 132-144.
  • Alkan, G. (2014). Türkiye’de muhasebe alanında yapılan lisansüstü tez çalışmaları üzerine bir araştırma (1984-2012). Muhasebe ve Finansman Dergisi, 61, 41-52.
  • Ardıç Yetiş, S. (2015). Termal otel işletmelerinde deneyimsel pazarlama yaklaşımı. KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi, 17(29), 90-98.
  • Aslan, Z., & Akay, N.S. (2017). Ege bölgesi mutfak kültürünün gastronomi turizmi açısından değerlendirilmesi. Eurasian Academy of Sciences Social Science Journal, Özel sayı, 446-464.
  • Bahar, İ., Öztürk, D., & Tekin, M. (2021). Tersine lojistiğin bibliyometrik analizi. Aksaray Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 13(3), 87-100.
  • Beerli, A., Meneses, G. D., & Gil, S. M. (2007). Self-congruity and destination choice. Annals of Tourism Research, 34(3), 571-587.
  • Berbel-Pineda, J., M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 1–10.
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  • De Albeniz, M.I. (2018). Foundations for an analysis of the gastronomic experience: From product to process. International Journal of Gastronomy and Food Science, 13, 108-116.
  • Deligöz K. (2016). Deneyimsel pazarlama, Siyasal Kitabevi, Ankara. Deroy, O., Reade, B., & Spence, C. (2015). The insectivore’s dilemma, and how to take the West out of it. Food Quality and Preference, 44, 44-55.
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  • Durán-Sánchez, A., Rama, M.C.D.R. & García, J.A. (2017). Bibliometric analysis of publications on wine tourism in the databases Scopus and WoS. European Research on Management and Business Economics, 23(1), 8-15.
  • Ellis, A., Park, E., Kim, S. & Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263.
  • Folgado-Fernández, J.A., Hernández-Mogollón, J.M. & Duarte, P. (2017). Destination image and loyalty development: The impact of tourists’ food experiences at gastronomic events. Scandinavian Journal of Hospitality and Tourism, 17(1), 92–110.
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A Bibliometric Research on Gastronomy Experience

Year 2023, Volume: 5 Issue: 2, 87 - 104, 30.12.2023
https://doi.org/10.51525/johti.1385103

Abstract

The aim of this research is to examine studies about gastronomic experience. A total of 255 studies related to the concept of gastronomic experience were identified and included in the research from international literature between 2001 and 2022. The data was limited to the "title," "abstract," and "keywords" in the Web of Science (WOS) database. Citation count, publication year, authors, institutions, topics, countries, and keywords were used as parameters for analysis. Relationship maps were generated using the VOSviewer bibliographic analysis program based on the obtained data. The analysis revealed that the year 2022 had the highest number of publications with 49 studies. The country with the highest number of publications was Spain (49 studies), followed by Portugal (21 studies) and the United States (20 studies). Turkey ranked fifth with 19 publications. Among the authors of studies examining the concept of gastronomic experience, Tomas Lopez-Guzman, Faruk Seyitoğlu, and Charles Spence were the top three authors with five publications each. These bibliometric analysis results were prepared to assess the developments in the international literature on gastronomic experience and provide guidance for future studies.

References

  • Acuner, T., & Keskin, H.D. (2000). Toplam kalite yönetiminde pazarlamanın yeri. Pazarlama Dünyası Dergisi, 14(12), 29-32.
  • Akgöl, Y. (2012). Gastronomi turizmi ve Türkiye’yi ziyaret eden yabancı turistlerin gastronomi deneyimlerinin değerlendirilmesi, (Yayımlanmamış yüksek lisans tezi). Mersin Üniversitesi, Sosyal Bilimler Enstitüsü, Mersin.
  • Akkuş, G. & Erdem, O. (2013). Yemek turizmine katılma niyeti: Planlı davranış teorisi kapsamında bir uygulama. 14. Ulusal Turizm Kongresi. Ankara.
  • Aksoy, M., & Sezgi, G. (2015). Gastronomi turizmi ve Güneydoğu Anadolu bölgesi gastronomik unsurları. Journal of Tourism and Gastronomy Studies, 3(3), 79-89.
  • Alan A.A., & Şen Ö. (2020). Gastronomi temalı festivaller üzerine yapılmış çalışmaların bibliyometrik analizi. IBAD Sosyal Bilimler Dergisi, 6, 132-144.
  • Alkan, G. (2014). Türkiye’de muhasebe alanında yapılan lisansüstü tez çalışmaları üzerine bir araştırma (1984-2012). Muhasebe ve Finansman Dergisi, 61, 41-52.
  • Ardıç Yetiş, S. (2015). Termal otel işletmelerinde deneyimsel pazarlama yaklaşımı. KMÜ Sosyal ve Ekonomik Araştırmalar Dergisi, 17(29), 90-98.
  • Aslan, Z., & Akay, N.S. (2017). Ege bölgesi mutfak kültürünün gastronomi turizmi açısından değerlendirilmesi. Eurasian Academy of Sciences Social Science Journal, Özel sayı, 446-464.
  • Bahar, İ., Öztürk, D., & Tekin, M. (2021). Tersine lojistiğin bibliyometrik analizi. Aksaray Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, 13(3), 87-100.
  • Beerli, A., Meneses, G. D., & Gil, S. M. (2007). Self-congruity and destination choice. Annals of Tourism Research, 34(3), 571-587.
  • Berbel-Pineda, J., M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 1–10.
  • Bertan, S. (2020). Impact of restaurants in the development of gastronomic tourism. International Journal of Gastronomy and Food Science, 21, 100232.
  • Birch, D. & Memery, J. (2020). Tourist, local food and the intention-behaviour gap. Journal of Hospitality and Tourism Management, 43, 53-61.
  • Björk, P., & Kauppinen-Räisänen, H. (2017). Interested in eating and drinking? How food affects travel satisfaction and the overall holiday experience. Scandinavian Journal of Tourism and Hospitality, 17(1), 9–26.
  • Blichfeldt, B.S., Chor, J., & Ballegaard, N.L. (2010). The dining experience: A qualitative study of top restaurant visits in a danish context. Journal of Tourism, 11(1). 1-18
  • Bükey, A. (2020). Bozcaada destinasyonu 3s turizm ziyaretçilerinin davranışsal niyetlerinin incelenmesi. Herkes için Spor ve Rekreasyon Dergisi, 2(2), 101-108.
  • Cater, T. & Zupic, I. (2015). Bibliometric methods in management and organization. Organizational Research Methods, 18(3), 429-472.
  • Chang, R. C., Kivela, J., & Mak, A. H. (2011). Attributes that influence the evaluation of travel dining experience: When East meets West. Tourism Management, 32(2), 307-316.
  • Cohen, E., & Avieli, N. (2004). Food in tourism: Attraction and impediment. Annals of tourism Research, 31(4), 755-778.
  • Cordova-Buiza, F., Gabriel-Campos, E., Castaño-Prieto, L., & García-García, L. (2021). The gastronomic experience: Motivation and satisfaction of the gastronomic tourist-the case of Puno City (Peru). Sustainability, 13(16), 1-17.
  • Çalhan, H., & Çakıcı, C. (2019). Uluslararası indekslerce taranan kış turizmi başlıklı makalelerin bibliyometrik analizi. 1. Uluslararası Kış Turizmi Kongresi, Erzurum.
  • Çavuşoğlu, S., & Bükey, A. (2022). Sağlık turizmi deneyiminin turist ilham kaynağı ve bağlılığına etkisi. Journal of gastronomy, hospitality and travel (Online), 5(1), 1-15.
  • De Albeniz, M.I. (2018). Foundations for an analysis of the gastronomic experience: From product to process. International Journal of Gastronomy and Food Science, 13, 108-116.
  • Deligöz K. (2016). Deneyimsel pazarlama, Siyasal Kitabevi, Ankara. Deroy, O., Reade, B., & Spence, C. (2015). The insectivore’s dilemma, and how to take the West out of it. Food Quality and Preference, 44, 44-55.
  • Desmet, P.M. & Schifferstein, H.N (2008). Sources of positive and negative emotions in food experience. Appetite, 50, 290–301.
  • Dixit, S. K. (2020). Marketing gastronomic tourism experiences. Dixit, S. K. (Ed.), The Routledge handbook of tourism experience management and marketing, İçinde (ss. 322–335), Routledge.
  • Durán-Sánchez, A., Rama, M.C.D.R. & García, J.A. (2017). Bibliometric analysis of publications on wine tourism in the databases Scopus and WoS. European Research on Management and Business Economics, 23(1), 8-15.
  • Ellis, A., Park, E., Kim, S. & Yeoman, I. (2018). What is food tourism?. Tourism Management, 68, 250-263.
  • Folgado-Fernández, J.A., Hernández-Mogollón, J.M. & Duarte, P. (2017). Destination image and loyalty development: The impact of tourists’ food experiences at gastronomic events. Scandinavian Journal of Hospitality and Tourism, 17(1), 92–110.
  • Gheorghe, G., Tudorache, P., & Nistoreanu, P. (2014). Gastronomic tourism, a new trend for contemporary tourism, Cactus Tourism Journal, 9(1), 12–21.
  • Göker, G. (2011). Destinasyon çekicilik unsuru olarak gastronomi turizmi (Balıkesir ili örneği). (Yayınlanmamış Yüksek Lisans Tezi). Balıkesir Üniversitesi, Sosyal Bilimler Enstitüsü, Balıkesir.
  • Gupta, V., Sajnani, M. & Gupta, R.K. (2019). Street foods: Contemporary preference of tourists and its role as a destination attraction in India, International Journal of Culture, Tourism and Hospitality Research, 14(1), 136-154.
  • Gyimóthy, S. & Mykletun, R.J. (2009). Scary food: Commodifying culinary heritage as meal adventures in tourism. Journal of Vacation Marketing, 15(3), 259-273.
  • Hall, M. C., Mitchell, R. & Sharples, L. (2003). Consuming places: The role of food, wine and tourism in regional development, in Food tourism around the world: Development, management and markets, Elsevier.
  • Harrington, R.J., & Ottenbacher, M.C. (2010). Culinary tourism-a case study of the gastronomic capital. Journal of Culinary Science & Technology, 8, 14–32.
  • Horng, J.S., & Tsai, C.T.S. (2010). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management, 31(1), 74-85.
  • Hu, M.L.M., Chen, T.K., & Ou, T.L. (2009). An importance–performance model of restaurant dining experience. İçinde, Advances in Hospitality and Leisure (5, ss. 207-222). Emerald Group Publishing Limited.
  • Hulten, B., Broweus N., & Van Dijk, M. (2009). Sensory marketing. Palgrave Macmillan.
  • İpkoparan, B. & Akbaba, A. (2019). Turizm alanında kano modeli kullanılarak yapılmış akademik çalışmaların bibliyometrik analizi, 5. Uluslararası Sosyal Bilimler Sempozyumu, Antalya.
  • Karpat, I. (1998). Müşteri tatmininin sağlanması. Pazarlama Dünyası Dergisi, 12(71), 22-24.
  • Khan, J., Saeed, I., Zada, M., Ali, A., Contreras-Barraza, N., Salazar-Sepúlveda, G., & Vega-Muñoz, A. (2022). Examining whistleblowing intention: The influence of rationalization on wrongdoing and threat of retaliation. International Journal of Environmental Research and Public Health, 19(3), 2-20.
  • Kiatkawsin, K., & Han, H. (2019). What drives customers’ willingness to pay price premiums for luxury gastronomic experiences at michelin-starred restaurants?. International Journal of Hospitality Management, 82, 209-219.
  • Kim, J. H. (2014). The antecedents of memorable tourism experiences: The development of a scale to measure the destination attributes associated with memorable experiences, Tourism Management, 44, 34-45.
  • Kim, K., Uysal, M., & Sirgy, M. J. (2012). How does tourism in a community Impact the quality of life of community residents? Tourism Management, 36, 527-540.
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There are 69 citations in total.

Details

Primary Language Turkish
Subjects Gastronomy (Other)
Journal Section Research Articles
Authors

İbrahim Demirses 0009-0007-4464-8449

Didem Bayrak 0000-0003-3906-3431

Üzeyir Kement 0000-0002-3190-9079

Gamze Köksal 0009-0004-1247-5406

Early Pub Date December 19, 2023
Publication Date December 30, 2023
Submission Date November 2, 2023
Acceptance Date December 15, 2023
Published in Issue Year 2023 Volume: 5 Issue: 2

Cite

APA Demirses, İ., Bayrak, D., Kement, Ü., Köksal, G. (2023). Gastronomi Deneyimi Üzerine Bibliyometrik Bir Araştırma. Journal of Hospitality and Tourism Issues, 5(2), 87-104. https://doi.org/10.51525/johti.1385103