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Journals / Uluslararası Güncel Turizm Araştırmaları Dergisi / 2025 / Cilt: 9 Sayı: 2

Bibliometric analysis of research on sustainable gastronomy

Sürdürülebilir gastronomi üzerine yapılan araştırmaların bibliyometrik analizi

Serpil Kaya(İstanbul Rumeli Üniversitesi)0000-0003-3430-7169
Pages
225–236
Publication Date
2025-12-25
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

This bibliometric analysis was conducted to evaluate international publication trends in the field of sustainable gastronomy and to guide future research.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The aim of this study is to review the studies conducted in the field of sustainable gastronomy from the past to the present in the literature and to reveal the academic development in this field.
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Key Findings & Data:A total of 313 studies published in the international literature between 2005 and 2025 on the concept of sustainable gastronomy were identified and included in the scope of the study.
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Conclusion & Impact:This bibliometric analysis was conducted to evaluate international publication trends in the field of sustainable gastronomy and to guide future research.
🔬Design:Review & Systematic Survey
📍Scope:2005 Verileri
⚙️Variables:Sürdürülebilirlik · Gastronomi · Sürdürülebilir Gastronomi

Abstract

The aim of this study is to review the studies conducted in the field of sustainable gastronomy from the past to the present in the literature and to reveal the academic development in this field. The study was conducted using bibliometric analysis methods. A total of 313 studies published in the international literature between 2005 and 2025 on the concept of sustainable gastronomy were identified and included in the scope of the study. The data were obtained from the Web of Science (WoS) database based on the criteria of “subject,” “title,” “abstract,” and “keyword.” The analysis took into account various parameters such as publication type, publication year, number of citations, cited subjects, countries, publication indexes, keywords, and universities. The obtained data were converted into relationship maps using the VOSviewer bibliometric analysis program. According to the analysis results, 2024 was the year with the highest number of studies, with 62 publications. The country with the highest number of publications was Spain with 68 publications, followed by Italy with 23 publications and Portugal and Brazil with 19 publications each. Turkey ranks seventh with 14 publications. This bibliometric analysis was conducted to evaluate international publication trends in the field of sustainable gastronomy and to guide future research.

Özet

Bu araştırmanın amacı, literatürde geçmişten günümüze kadar sürdürülebilir gastronomi kapsamında yapılan çalışmaları incelemek ve bu alandaki akademik gelişimi ortaya koymaktır. Araştırma, bibliyometrik analiz yöntemiyle yürütülmüştür. 2005–2025 yılları arasında uluslararası literatürde sürdürülebilir gastronomi kavramına yönelik yayımlanmış 313 çalışma tespit edilerek araştırma kapsamına dahil edilmiştir. Veriler, Web of Science (WoS) veri tabanından “konu”, “başlık”, “özet” ve “anahtar kelime” kriterleri çerçevesinde elde edilmiştir. Analizde; yayın türü, yayın yılı, atıf sayısı, atıf yapılan konular, ülkeler, yayın indeksleri, anahtar kelimeler ve üniversiteler gibi çeşitli parametreler dikkate alınmıştır. Elde edilen veriler VOSviewer bibliyometrik analiz programı aracılığıyla ilişki haritalarına dönüştürülmüştür. Analiz sonuçlarına göre, 2024 yılı 62 yayınla en fazla çalışmanın yapıldığı yıl olmuştur. En fazla yayına sahip ülke 68 yayınla İspanya iken, onu 23 yayınla İtalya ve 19 yayınla Portekiz ile Brezilya takip etmektedir. Türkiye ise 14 yayınla yedinci sırada yer almaktadır. Bu bibliyometrik analiz, sürdürülebilir gastronomi alanındaki uluslararası yayın eğilimlerini değerlendirmek ve gelecekteki araştırmalara yön vermek amacıyla gerçekleştirilmiştir.

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Cite This Article

Kaya, S. (2025). Bibliometric analysis of research on sustainable gastronomy. Uluslararası Güncel Turizm Araştırmaları Dergisi, Cilt: 9 Sayı: 2, 225–236. https://doi.org/10.30625/ijctr.1755925

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