GASTRONOMİ VE İNOVASYON TEMALI BİLİMSEL YAYINLARIN BIBLİYOMETRIK ANALİZİ: 2020–2025 DÖNEMİ


Özet Görüntüleme: 759 / PDF İndirme: 79

Yazarlar

DOI:

https://doi.org/10.5281/zenodo.15863403

Anahtar Kelimeler:

Gastronomi, İnovasyon, Bibliyometrik Analiz, Gastronomide İnovasyon

Özet

Bu çalışma, gastronomi ve inovasyon temalarının akademik literatürdeki gelişim dinamiklerini 2020–2025 dönemi odağında bibliyometrik yöntemle analiz etmeyi amaçlamaktadır. İnovasyon, çağdaş bilimsel çalışmalarda yalnızca teknolojik ilerleme değil; aynı zamanda kültürel üretim, tüketici deneyimi ve sürdürülebilir kalkınma süreçlerinin stratejik bir bileşeni olarak değerlendirilmektedir. Gastronomi ise bu dönüşüm içerisinde yenilikçiliği çok boyutlu biçimde içselleştiren bir alan olarak öne çıkmaktadır. Bu kapsamda araştırmada, Scopus veri tabanında yer alan ve belirlenen dönem içinde yayımlanmış 2.182 akademik yayından oluşan bir bibliyometrik veri seti oluşturulmuştur. Bibliometrix R paketi ve Biblioshiny arayüzü kullanılarak gerçekleştirilen analizde; yayınların yıllara göre dağılımı, yazar ve dergi profilleri, anahtar kelime eşleşmeleri, kavramsal kümelenmeler ve atıf örüntüleri incelenmiştir. Bulgular, gastronomi ve inovasyon ilişkili çalışmaların artan bir ivmeyle çeşitlendiğini, disiplinlerarası iş birliklerinin güçlendiğini ve literatürde “quality”, “impact”, “product innovation” gibi temaların ön plana çıktığını göstermektedir. Özellikle “tüketici yenilikçiliği”, “sürdürülebilir gastronomi” ve “deneyim tasarımı” gibi konuların, alanın kavramsal merkezinde yer aldığı görülmüştür. Ayrıca bibliyometrik göstergeler, alanın metodolojik olarak veri temelli, kuramsal olarak ise pazarlama, davranış bilimleri ve gıda teknolojisi gibi disiplinlerle yakın ilişkili olduğunu ortaya koymaktadır. Elde edilen sonuçlar, gastronomi alanında inovasyon eksenli akademik üretimin giderek kurumsallaştığını ve çok boyutlu bir araştırma eksenine dönüştüğünü göstermektedir. Bu bağlamda çalışma, gelecekteki araştırmalar için kapsamlı bir temel teşkil etmeyi ve alan yazına yapısal katkı sunmayı hedeflemektedir.

Referanslar

Ababou, S., Akhtar, S., Khan, M. K., & Suleria, H. A. R. (2023). Plant-based antioxidants in food preservation and human health. Antioxidants, 12(1), 56. https://doi.org/10.3390/antiox12010056

Ajzen, I. (1991). The theory of planned behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T

Aria, M., & Cuccurullo, C. (2017). Bibliometrix: An R-tool for comprehensive science mapping analysis. Journal of Informetrics, 11(4), 959–975. https://doi.org/10.1016/j.joi.2017.08.007

Badrinarayanan, V., Sierra, J. J., & Taute, H. A. (2022). An empirical investigation of the impact of social media interactions on consumer innovativeness. Journal of Business Research, 139, 712–721. https://doi.org/10.1016/j.jbusres.2021.10.023

Bayram, E., & Arıcı, H. (2021). Bibliometric analysis of gastronomy literature: Trends and future directions. Journal of Tourism and Gastronomy Studies, 9(1), 269–286.

Bessière, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21–34. https://doi.org/10.1111/1467-9523.00061

Boz, H. (2024). Gastronomy and consumer innovativeness: A bibliometric analysis. Journal of Culinary Science & Technology. (Baskıda).

Broadus, R. N. (1987). Toward a definition of bibliometrics. Scientometrics, 12(5–6), 373–379. https://doi.org/10.1007/BF02016680

Can, A. S., Keskin, H., & Yılmaz, M. (2012). New approaches to gastronomy: Molecular and fusion gastronomy. Procedia-Social and Behavioral Sciences, 62, 954–957. https://doi.org/10.1016/j.sbspro.2012.09.163

Çalışkan, S., Altuntaş, G., & Yıldız, S. (2019). Gastronomy experience dimensions affecting revisit intention: A study on domestic tourists. Journal of Tourism and Gastronomy Studies, 7(2), 872–889.

Damanpour, F., Walker, R. M., & Avellaneda, C. N. (2009). Combinative effects of innovation types and organizational performance: A longitudinal study of service organizations. Journal of Management Studies, 46(4), 650–675. https://doi.org/10.1111/j.1467-6486.2008.00814.x

Dearing, J. W. (2009). Applying diffusion of innovation theory to intervention development. Research on Social Work Practice, 19(5), 503–518. https://doi.org/10.1177/1049731509335569

Donthu, N., Kumar, S., Mukherjee, D., Pandey, N., & Lim, W. M. (2021). How to conduct a bibliometric analysis: An overview and guidelines. Journal of Business Research, 133, 285–296. https://doi.org/10.1016/j.jbusres.2021.04.070

Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025

Fishbein, M., & Ajzen, I. (1975). Belief, attitude, intention and behavior: An introduction to theory and research. Addison-Wesley.

Fornell, C. (1981). A comparative analysis of two latent structural models. Journal of Marketing Research, 18(1), 39–50. https://doi.org/10.1177/002224378101800106

Goldsmith, R. E., & Hofacker, C. F. (1991). Measuring consumer innovativeness. Journal of the Academy of Marketing Science, 19(3), 209–221. https://doi.org/10.1007/BF02726497

Gomezelj, D. O. (2016). A systematic review of research on innovation in hospitality and tourism. International Journal of Contemporary Hospitality Management, 28(3), 516–558. https://doi.org/10.1108/IJCHM-10-2014-0510

Hair, J. F. (2019). Multivariate data analysis (8th ed.). Cengage Learning.

Harrington, R. J., & Ottenbacher, M. C. (2013). Managing the culinary innovation process: The case of new product development. Journal of Culinary Science & Technology, 11(1), 4–18. https://doi.org/10.1080/15428052.2012.728977

Hjalager, A. M. (2010). A review of innovation research in tourism. Tourism Management, 31(1), 1–12. https://doi.org/10.1016/j.tourman.2009.08.012

Hjalager, A. M., & Richards, G. (Eds.). (2002). Tourism and gastronomy. Routledge.

Horng, J.-S., & Hu, M.-L. (2008). The innovation of culinary arts. International Journal of Hospitality Management, 27(2), 275–284. https://doi.org/10.1016/j.ijhm.2007.07.002

Horng, J.-S., & Tsai, C.-T. (2012). Culinary tourism strategic development: An Asia-Pacific perspective. International Journal of Tourism Research, 14(1), 40–55. https://doi.org/10.1002/jtr.833

Horng, J.-S., Liu, C. H., Chou, S. F., & Tsai, C. Y. (2017). Understanding creative teaching: Innovation and motivation in culinary education. International Journal of Hospitality Management, 64, 81–90. https://doi.org/10.1016/j.ijhm.2017.03.007

İbiş, S. (2022). Gastronomi sektöründe inovasyon yönetimi: Dijitalleşme ve yeni trendler. Turizm Akademik Dergisi, 9(2), 349–362.

Kim, Y. G., Eves, A., & Scarles, C. (2022). Building a model of local food consumption on trips: The roles of perceived authenticity and satisfaction. International Journal of Hospitality Management, 95, 102905. https://doi.org/10.1016/j.ijhm.2021.102905

Kotler, P., & Keller, K. L. (2012). Marketing management (14th ed.). Pearson Education.

Midgley, D. F., & Dowling, G. R. (1978). Innovativeness: The concept and its measurement. Journal of Consumer Research, 4(4), 229–242. https://doi.org/10.1086/208701

Molina-Collado, A., Garcia-Sanchez, E., & Parra-López, E. (2022). Digital gastronomy tourism: Understanding the link between virtual experiences and destination image. Tourism Management Perspectives, 44, 101043. https://doi.org/10.1016/j.tmp.2022.101043

Mongeon, P., & Paul-Hus, A. (2016). The journal coverage of Web of Science and Scopus: A comparative analysis. Scientometrics, 106(1), 213–228. https://doi.org/10.1007/s11192-015-1765-5

Oliver, R. L. (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal of Marketing Research, 17(4), 460–469. https://doi.org/10.1177/002224378001700405

Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre & every business a stage. Harvard Business Press.

Pritchard, A. (1969). Statistical bibliography or bibliometrics? Journal of Documentation, 25(4), 348–349.

Richards, G. (2012). An overview of food and tourism trends and policies. In Food and the tourism experience: The OECD-Korea Workshop (pp. 13–46). OECD Publishing.

Rogers, E. M. (1962). Diffusion of innovations (1st ed.). Free Press.

Rogers, E. M. (1983). Diffusion of innovations (3rd ed.). Free Press.

Rogers, E. M. (2003). Diffusion of innovations (5th ed.). Free Press.

Scarpato, R. (2002). Gastronomy as a tourist product: The perspective of gastronomy studies. In A. M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 51–70). Routledge.

Sims, R. (2009). Food, place and authenticity: Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336. https://doi.org/10.1080/09669580802359293

Steenkamp, J.-B. E. M., Hofstede, F. T., & Wedel, M. (1999). A cross-national investigation into the individual and national cultural antecedents of consumer innovativeness. Journal of Marketing, 63(2), 55–69. https://doi.org/10.1177/002224299906300205

Şimşek, A., & Selçuk, M. (2018). Gastronomi turizmi bağlamında tüketici yenilikçiliği: Türkiye üzerine bir değerlendirme. Turizm Akademik Dergisi, 5(2), 91–103.

Uyar, A., & Zengin, B. (2015). Gastronomi turizmi ve füzyon mutfağı. Journal of Tourism and Gastronomy Studies, 3(3), 58–67.

Vandecasteele, B., & Geuens, M. (2010). Motivated consumer innovativeness: Concept, measurement, and validation. International Journal of Research in Marketing, 27(4), 308–318. https://doi.org/10.1016/j.ijresmar.2010.08.004

Vargo, S. L., Maglio, P. P., & Akaka, M. A. (2020). On value and value co-creation: A service systems and service logic perspective. European Management Journal, 38(1), 9–16. https://doi.org/10.1016/j.emj.2019.08.009

Wang, K. C. (2015). Culinary tourism and sustainable development. International Journal of Tourism Research, 17(3), 239–247.

Zupic, I., & Čater, T. (2015). Bibliometric methods in management and organization. Organizational Research Methods, 18(3), 429–472. https://doi.org/10.1177/1094428114562629

İndir

Yayınlanmış

2025-07-11

Nasıl Atıf Yapılır

UYANIK, E., İNAN, B., ESKİOCAK, M., & KILIÇ, G. D. (2025). GASTRONOMİ VE İNOVASYON TEMALI BİLİMSEL YAYINLARIN BIBLİYOMETRIK ANALİZİ: 2020–2025 DÖNEMİ. NEW ERA INTERNATIONAL JOURNAL OF INTERDISCIPLINARY SOCIAL RESEARCHES, 10(29), 178–197. https://doi.org/10.5281/zenodo.15863403