A Systematic Review of Studies on Gastronomic Experience in Web of Science Database

Authors : Yener OĞAN, İbrahim ÇEKİÇ

Pages : 554-563

View : 61 | Download : 107

Publication Date : 2023-06-12

Article Type : Research Paper

Abstract :One of the integral parts of tourism activities is food and beverage. Because the most basic need of the visitors, which is the food and beverage need, must be met in the destinations visited. Besides, the interest of individuals in gastronomic travel has been increasing recently and individuals are in pursuit of gastronomic experience in the visited destinations. It was aimed to evaluate the studies on the concept of gastronomic experience with a systematic compilation method. Studies on a specific subject can be examined with a systematic compilation method within the framework of a comprehensive plan. In the selection of the sample, the criterion sampling technique was preferred. In the research study, the Web of Science database was searched using the words “gastronomic” and “experience” on the studies pertinent to the field of tourism insert ignore into journalissuearticles values(Leisure, Hospitality, Sport & Tourism);. A total of 32 studies were evaluated within the scope of the research. The most of the studies on gastronomic experience has been carried out in recent years. Gastronomic experience is among the main research topics of the tourism field. Also, this subject is included in journals pertinent to food and social sciences. It was found that the studies in question were, in general, constructed with two different approaches as quantitative insert ignore into journalissuearticles values(18); and qualitative insert ignore into journalissuearticles values(12);. It was seen that the sample groups consisted of tourists, chefs, guides, chefs, online platforms. Survey questionnaire technique was employed the most in the collection of study data; it was detected that observation, interview, ethnography and web-based comment analysis techniques were also used. Moreover, it was determined that the gastronomic experience concentrated more on topics such as motivation, marketing, destination preference and satisfaction level. The limitations of the study included the use of certain keywords on the Web of Science database. Conducting studies on the subject of the study with different keywords in other databases would contribute to the literature for comparative studies.
Keywords : Web of Science, veri tabanı, gastronomik deneyim, sistematik inceleme