Sustainability can be called the ability to be permanent. The economic, social and ecological dimensions of sustainability are important in terms of gastronomy. The rapid development of gastronomy in recent years has led many studies in literature to discuss gastronomy from different perspectives. The aim of this study is to reveal the development of national and international research on sustainability in gastronomy over the years with bibliometric analysis. In this context, Web of Science (WOS) and ULAKBIM TR-Dizin databases were examined in the analysis of the data until February 2023. For this purpose, articles were selected from the relevant sources only. Results of this study show that there are 30 articles in the Web of Science (WOS) database 30 articles, 22 articles in the ULAKBIM-TR Index database on sustainability in gastronomy research. Then the articles were examined by year, published in which journal, number of author/authors, the institution, frequency of keywords and were determined themes. This study will be a research gap for future research on how sustainability studies are carried out in gastronomy research.
Akdemir, N., & Bilgili, B. (2023). Bibliometric analysis of sustainability in gastronomy research. In F. Okumus, B. Denizci-Guillet, M. Tuna, & S. Dogan (Eds.), Advances in managing tourism across continents (Vol. 3, pp. 1–11). USF M3 Publishing. https://www.doi.org/10.5038/9781955833097
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