DOI : 
View Counter
- Abstract viewed - 413 times
- PDF (English) downloaded - 194 times
- PDF (Bahasa Indonesia) downloaded - 146 times
Search in:
|
|
How to Cite
Abstract
This research aims to formulate sociological research opportunities in food tourism. The study used the literature review method with bibliometric analysis to find the most discussed issues and opportunities for discussing new problems that have yet to be widely discussed. This research used VOSViewer software edition 1.6.18 to analyze 3,055 research articles on the ScienceDirect website from 1999-2023. The publication period is divided into three according to the ability to download, which can only download 1000 articles in each period. This research analyzed the development of publications, publishers, scope, main keywords, clusters, density visualization maps, overlays, and research networks. The analysis found that the research on the sociology of food tourism has increased, but sociology journals have yet to become publishers with the highest number of articles. Research opportunities exist on the topics of policy, inequality, and migration. Opportunities also exist in relating new and old issues to other matters. Previous studies have yet to study many interactions between actors providing food and other actors forming food tourism destinations. It is suggested that further research covers the topics of policy, inequality, migration, sociological theorizing of food tourism, and interactions between actors in the production of tourist attractions.
References
Agyeiwaah, E., Otoo, F. E., Suntikul, W., & Huang, W. J. (2018). Understanding culinary tourist motivation, experience, satisfaction, and loyalty using a structural approach. Journal of Travel &Amp; Tourism Marketing, 36(3), 295–313. https://doi.org/10.1080/10548408.2018.1541775
Aktaş-Polat, S., & Polat, S. (2020). A theoretical analysis of food meaning in anthropology and sociology. Tourism, 68(3), 278–293. https://doi.org/10.37741/t.68.3.3
Alonso, A. D., Kok, S., & O’Brien, S. (2017). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812–831. https://doi.org/10.1080/09669582.2017.1414224
Alonso, A. D, & Kok, S. K. (2020). Sense of place and certainty in uncertain socioeconomic conditions: contributions of local cuisine to culinary tourism. Journal of Heritage Tourism, 16(3), 247–262. https://doi.org/10.1080/1743873x.2020.1786572
Altglas, V., & Wood, M. (2018). Introduction: An epistemology for the sociology of religion. In Bringing Back the Social into the Sociology of Religion (pp. 1–34). Brill.
Anam, M. S. (2022). Analisis bibliometrik perkembangan penelitian halal food. Journal of Halal Industry Studies, 1(1), 21–31. https://doi.org/10.53088/jhis.v1i1.195
Batat, W. (2020). The role of luxury gastronomy in culinary tourism: An ethnographic study ofMichelin‐Starredrestaurants in France. International Journal of Tourism Research, 23(2), 150–163. https://doi.org/10.1002/jtr.2372
Beardsworth, A., & Keil, T. (2002). Sociology on the menu: An invitation to the study of food and society. New York: Routledge.
Bristow, R., & Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120–132. https://doi.org/10.54055/ejtr.v18i.316
Chiodelli, F. (2013). Planning and urban citizenship: suggestions from the thoughts of Henri Lefebvre. Planning Perspectives, 28(3), 487–494. https://doi.org/10.1080/02665433.2013.800717
Cohen, E. (1979). Rethinking the sociology of tourism. Annals of Tourism Research, 6(1), 18–35. https://doi.org/10.1016/0160-7383(79)90092-6
Cohen, S. A., & Cohen, E. (2017). New directions in the sociology of tourism. Current Issues in Tourism, 22(2), 153–172. https://doi.org/10.1080/13683500.2017.1347151
Collins, R. (1989). Sociology: Proscience or antiscience? American Sociological Review, 124–139. https://doi.org/10.2307/2095666
Dancausa-Millan, G., Millán-Vázquez de la Torre, M. G., & Huete-Alcocer, N. (2022). Olive oil as a gourmet ingredient in contemporary cuisine. A gastronomic tourism proposal. International Journal of Gastronomy and Food Science, 29, 100548. https://doi.org/10.1016/j.ijgfs.2022.100548
Darsana, I. M., & Susanti, P. H. (2022). Trends of Traditional Culinary Tourism Research in Tourism Sector Journals Around Indonesia. Budapest International Research and Critics Institute (BIRCI-Journal): Humanities and Social Sciences, 5(1), 6664-6674. Retrieved from https://www.bircu-journal.com/index.php/birci/article/view/4393
de Jong, A., & Varley, P. (2017). Food tourism policy: Deconstructing boundaries of taste and class. Tourism Management, 60, 212–222. https://doi.org/10.1016/j.tourman.2016.12.009
de Jong, A., Palladino, M., Puig, R. G., Romeo, G., Fava, N., Cafiero, C., Skoglund, W., Varley, P., Marcianò, C., Laven, D., & Sjölander-Lindqvist, A. (2018). Gastronomy Tourism: An Interdisciplinary Literature Review of Research Areas, Disciplines, and Dynamics. Journal of Gastronomy and Tourism, 3(2), 131–146. https://doi.org/10.3727/216929718x15281329212243
de Jong, A., & Varley, P. (2018). Food tourism and events as tools for social sustainability? Journal of Place Management and Development, 11(3), 277–295. https://doi.org/10.1108/jpmd-06-2017-0048
Diamond, J. B. (2018). Race and white supremacy in the sociology of education: Shifting the intellectual gaze. Education in a New Society: Renewing the Sociology of Education, 345–362.
Dmitrieva, E., & Frolov, S. (2020). Sociology of Health: from Theory to Practice (the Case of “SMS for Mama” Communicative Program Realization). Sotsiologicheskie Issledovaniya, 7, 118–127. https://doi.org/10.31857/s013216250010025-0
Ekowati, M. A. S., & Widianto, W. (2021). Design of Geographic Information System Based on Android for Culinary Tourism in Pedan District, Indonesia. International Journal of Global Operations Research, 2(2), 71–79. https://doi.org/10.47194/ijgor.v2i2.82
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
Everett, S. (2012). Production Places or Consumption Spaces? The Place-making Agency of Food Tourism in Ireland and Scotland. Tourism Geographies, 14(4), 535–554. https://doi.org/10.1080/14616688.2012.647321
Everett, S. (2019). Theoretical turns through tourism taste-scapes: the evolution of food tourism research. Research in Hospitality Management, 9(1), 3–12. https://doi.org/10.1080/22243534.2019.1653589
Férérol, M.-E. (2018). Gourmet tourism as part of a territorial branding strategy: the example of Auvergne. In Gastronomy and Local Development (pp. 26–57). Routledge.
Fountain, J., Cradock-Henry, N., Buelow, F., & Rennie, H. (2021). Agrifood Tourism, Rural Resilience, and Recovery In a Postdisaster Context: Insights and Evidence From Kaikōura-hurunui, New Zealand. Tourism Analysis, 26(2), 135–149. https://doi.org/10.3727/108354221x16079839951420
Hall, C.M. & Sharples, L. (2003). The consumption of experiences or experience of consumption? An introduction to the tourism of taste. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. and Cambourne, B. (Eds). Food Tourism around the World: Development, Management and Markets, 1-24. Oxford: Butterworth Heinemann.
Havadi-Nagy, K. X. (2020). Food in tourism. Relevant research angles and topics. Territorial Identity and Development, 5(1), 21–36.
Henderson, J. C. (2019). Street food and tourism: A Southeast Asian perspective. In Food Tourism in Asia (pp. 45–57). Springer.
Henwood, F., & Marent, B. (2019). Understanding digital health: Productive tensions at the intersection of sociology of health and science and technology studies. Sociology of Health &Amp; Illness, 41(S1), 1–15. https://doi.org/10.1111/1467-9566.12898
Holzhauser, N., & Eggert, F. (2021). Evolutionary sociology – New paradigm, developing subfield, or on the brink of extinction? Soziologische Revue, 44(4), 532–549. https://doi.org/10.1515/srsr-2021-0070
Joksić, A. (2022). On human nature. The Biology and Sociology of What Made Us Human (Jonathan H. Turner). Socijalna Ekologija: Časopis Za Ekološku Misao i Sociologijska Istraživanja Okoline, 32(2), 97–100.
Jovicic, D. Z. (2017). From the traditional understanding of tourism destination to the smart tourism destination. Current Issues in Tourism, 22(3), 276–282. https://doi.org/10.1080/13683500.2017.1313203
Jung, G., & Park, H. (2020). Bridging sociology of religion to transition to adulthood: The emerging role of religion in young adults’ lives. Social Compass, 67(3), 428–443. https://doi.org/10.1177/0037768620920172
Kocevski, J., & Risteski, M. (2018). The Complex Role of Food in Tourism. HORIZONS–International Scientific Journal, 23, 305–312.
Kokkranikal, J., & Carabelli, E. (2021). Gastronomy tourism experiences: the cooking classes of Cinque Terre. Tourism Recreation Research, 1–12. https://doi.org/10.1080/02508281.2021.1975213
Komaladewi, R., Mulyana, A., & Jatnika, D. (2017). The Representation of Culinary Experience as the Future of Indonesian Tourism Cases in Bandung City, West Java. International Journal of Business and Economic Affairs, 2(5). https://doi.org/10.24088/ijbea-2017-25001
Kumar, G. M. K. (2021). Holistic cuisine and gastronomic tourism. In Gastronomy and Food Science (pp. 205–225). Elsevier.
Kušen, E. (2010). A system of tourism attractions. Tourism: An International Interdisciplinary Journal, 58(4), 409–424.
Kušen, E. (2017). Tourism attraction system. In Evolution of Destination Planning and Strategy (pp. 119–148). Springer.
Lai, I. K., Lu, D., & Liu, Y. (2019). Experience economy in ethnic cuisine: a case of Chengdu cuisine. British Food Journal, 122(6), 1801–1817. https://doi.org/10.1108/bfj-08-2018-0517
Lee, Y., Pennington-Gray, L., & Kim, J. (2019). Does location matter? Exploring the spatial patterns of food safety in a tourism destination. Tourism Management, 71, 18–33. https://doi.org/10.1016/j.tourman.2018.09.016
Lefebvre. (1991). The production of space (D. Nicholson-Smith, Trans.). Cambridge, Massachusetts: Blackwell.
Liberato, P., Mendes, T., & Liberato, D. (2020). Culinary tourism and food trends. In Advances in Tourism, Technology and Smart Systems (pp. 517–526). Springer.
Lingard, B. (2021). Multiple temporalities in critical policy sociology in education. Critical Studies in Education, 62(3), 338–353. https://doi.org/10.1080/17508487.2021.1895856
Ma, G. (2015). Food, eating behavior, and culture in Chinese society. Journal of Ethnic Foods, 2(4), 195–199. https://doi.org/10.1016/j.jef.2015.11.004
Mahfud, T., Mulyani, Y., Indartono, S., & Setyawati, R. (2018). Community-Based Tourism Development: Foodies Community Strategy to Culinary Tourism Development in Balikpapan-Indonesia. Ottoman Journal of Tourism and Management Research, 3(3), 274–289. https://doi.org/10.26465/ojtmr.2018339510
Manola, M., & Koufadakis, S. X. (2020). The Gastronomy as an Art and its Role in the Local Economic Development of a Tourism Destination: A Literature Review. SPOUDAI-Journal of Economics and Business, 70(1–2), 81–92. Retrieved from https://spoudai.unipi.gr/index.php/spoudai/article/view/2794
Maranisya, U. M. (2021). The Role of Stakeholders on Successful of Tourism Event Rendang Journey Culinary Event in Indonesia. TRJ Tourism Research Journal, 5(2), 174. https://doi.org/10.30647/trj.v5i2.124
McIntosh, W. A. (1996). Sociologies of food and nutrition. New York and London: Plenum Press.
Meneguel, C. R. D. A., Mundet, L., & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228. https://doi.org/10.1016/j.ijhm.2018.10.018
Kementrian Pariwisata Republik Indonesia. (2015). Regulation of the minister of tourism number 29 of 2015. https://jdih.kemenparekraf.go.id/katalog-70-produk-hukum
Kementrian Pariwisata Republik Indonesia. (2018). Regulation of the minister of tourism number 13 of 2018. https://jdih.kemenparekraf.go.id/katalog-209-Peraturan-Menteri
Mohanty, P. P., & Sadual, S. K. (2019). A study on cuisine tourism of Odisha, India: prospects, potential and prognosis. Revista de Turism-Studii Si Cercetari in Turism, 28.
Movassaghi, H. (2022). Evaluation of Tourism Social Effects from Sociology View. Sociological Studies, 14(53), 91–109. Retrieved from https://jss.tabriz.iau.ir/article_682476.html?lang=en
Moya, E. M., Wagler, A., Ayala, J., Crouse, M., Garcia, A., & Schober, G. S. (2022). Analysis of Food and Housing Insecurity among University Students at a Public Hispanic-Serving Institution. Journal of Hunger &Amp; Environmental Nutrition, 1–15. https://doi.org/10.1080/19320248.2022.2077159
Murcott, A. (2019). Introducing the sociology of food and eating. Bloomsbury Publishing.
Nair, B. B., & Mohanty, P. P. (2021). Positioning spice tourism as an emerging form of special interest tourism: perspectives and strategies. Journal of Ethnic Foods, 8(1), 1–8. https://doi.org/10.1186/s42779-021-00086-4
Öğretmenoğlu, M., Göktepe, S., & Atsiz, O. (2021). A bibliometric analysis of food studies: Evidence from British Food Journal. Journal of Multidisciplinary Academic Tourism, 67–79. https://doi.org/10.31822/jomat.2022-7-1-67
Pilato, M., Platania, M., & Séraphin, H. (2021). Connecting Locals and Visitors: The Case of Street Food. In F. Grasso & B.S Sergi (Eds.). In Tourism in the Mediterranean Sea (pp. 257–277). Bingley: Emerald Publishing Limited.
Privitera, D., Nedelcu, A., & Nicula, V. (2018). Gastronomic and food tourism as an economic local resource: Case studies from Romania and Italy. GeoJournal of Tourism and Geosites, 21(1), 143–157.
Purnomo, A. M. (2016). The roles of food industries as a part of food tourism development for woman empowerment in Bogor. Asia Tourism Forum 2016-the 12th Biennial Conference of Hospitality and Tourism Industry in Asia, 375–380. Atlantis Press. https://doi.org/10.2991/atf-16.2016.55
Purnomo, A. M. (2020). Produksi ruang wisata kuliner di Kota Bogor: Antara produksi, konsumsi dan lokalitas. Doctoral disertation Department of Sociology, Social and Politic Sains Faculty of Universitas Indonesia. https://lib.ui.ac.id/detail?id=20517469
Purnomo, A. M. (2021a). Urbanization and Tourism Development in Bogor City. Society, 9(1), 393–409. https://doi.org/10.33019/society.v9i1.338
Purnomo, A. M. (2021b). Opportunity Development of Urban Tourism Without Gap. Jurnal Kepariwisataan: Destinasi, Hospitalitas Dan Perjalanan, 5(2), 23–27. https://doi.org/10.34013/jk.v5i2.334
Purnomo, A. M. (2021c). Development of Local Food in Tourism for Supporting Sustainable Indonesia Tourism Development. T.N. Mursitama, L.M. Arnakim, J. Abraham, & A.R. Tirtawinata (Eds.), Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities (Pp. 104–109). Scitepress Digital Library. https://doi.org/10.5220/0000138000002917
Purnomo, A. M. (2021d). Possibility of inclusive tourism development for the urban poor: Content analysis of tourism policies, publications and promotions in Bogor City. In Proceeding Bogor International Conference for Social Sciences, Pp. 87-97.
Putra, A. N. (2021). Literature Review of Food Tourism, Culinary Tourism and Gastronomy Tourism. Journal of Innovation Research and Knowledge, 1(4), 517–526. Retrieved from https://bajangjournal.com/index.php/JIRK/article/view/319
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food tourism and regional development: A systematic literature review. European Journal of Tourism Research, 21, 33–49. https://doi.org/10.54055/ejtr.v21i.357
Ritzer, G. (1990, March). Metatheorizing in sociology. In Sociological Forum (Vol. 5, No. 1, pp. 3-15). Kluwer Academic Publishers-Plenum Publishers.
Saraniemi, S., & Kylänen, M. (2010). Problematizing the Concept of Tourism Destination: An Analysis of Different Theoretical Approaches. Journal of Travel Research, 50(2), 133–143. https://doi.org/10.1177/0047287510362775
Scheyvens, R., & Laeis, G. (2019). Linkages between tourist resorts, local food production and the sustainable development goals. Tourism Geographies, 23(4), 787–809. https://doi.org/10.1080/14616688.2019.1674369
Schimperna, F., Lombardi, R., & Belyaeva, Z. (2020). Technological transformation, culinary tourism and stakeholder engagement: emerging trends from a systematic literature review. Journal of Place Management and Development, 14(1), 66–80. https://doi.org/10.1108/jpmd-03-2020-0028
Sharma, A., Nunkoo, R., Rana, N. P., & Dwivedi, Y. K. (2021). On the intellectual structure and influence of tourism social science research. Annals of Tourism Research, 91, 103142. https://doi.org/10.1016/j.annals.2021.103142
Sio, K. P., Fraser, B., & Fredline, L. (2021). A Contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 1–17. https://doi.org/10.1080/02508281.2021.1997491
Stajcic, N. (2013). Understanding culture: Food as a means of communication. Hemispheres. Studies on Cultures and Societies, 28, 77–87.
Stoffelen, A., & Vanneste, D. (2015). Institutional (Dis)integration and Regional Development Implications of Whisky Tourism in Speyside, Scotland. Scandinavian Journal of Hospitality and Tourism, 16(1), 42–60. https://doi.org/10.1080/15022250.2015.1062416
Thurnell-Read, T. (2012). Tourism place and space: British stag tourism in Poland. Annals of Tourism Research, 39(2), 801–819. https://doi.org/10.1016/j.annals.2011.09.009
Umedovna, T. K., & Oktyamovna, A. S. (2021). Planning and management of gastronomy tourism in the territory. ResearchJet Journal of Analysis and Inventions, 2(04), 237–242. Retrieved from https://reserchjet.academiascience.org/index.php/rjai/article/view/92
UNWTO & Basque Culinary Center. (2019). Guidelines for the development of gastronomy tourism. Madrid: United Nations World Tourism Organization.
van Eck, N. J., & Waltman, L. (2009). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523–538. https://doi.org/10.1007/s11192-009-0146-3
Vázquez-Medina, J. A., & Medina, F. X. (2020). Traditional Mexican Cuisine: Heritage Implications for Food Tourism Promotion. Journal of Gastronomy and Tourism, 4(4), 239–250. https://doi.org/10.3727/216929720x15846938924085
Walter, U., Müller, D. K., & Långvall, A. (2022). The spatial distribution of gourmet restaurants. Scandinavian Journal of Hospitality and Tourism, 22(4–5), 285–302. https://doi.org/10.1080/15022250.2022.2112412
Wardani, I. W., Wijaya, D. A., & Saeroji, A. (2018). Culinary Tourism Development Model in Surakarta, Indonesia. KnE Social Sciences, 3(5), 342. https://doi.org/10.18502/kss.v3i5.2342
Widjaja, D. C., Jokom, R., Kristanti, M., & Wijaya, S. (2020). Tourist behavioural intentions towards gastronomy destination: evidence from international tourists in Indonesia. Anatolia, 31(3), 376–392. https://doi.org/10.1080/13032917.2020.1732433
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1). https://doi.org/10.1186/s42779-019-0009-3
yu Park, H. (2022). Critical Approaches to Tourism, Heritage and Culture. Tourism Planning &Amp; Development, 19(1), 37–49. https://doi.org/10.1080/21568316.2021.2021473
Zeynep, T. U., & Sever, M. (2020). Interdisciplinary Nature of Architectural Discourse within the Triangle of Architecture, Sociology and Literary Fiction. Space and Culture, 120633122090526. https://doi.org/10.1177/1206331220905260
Zhang, H., & Shaw, R. (2020). Identifying Research Trends and Gaps in the Context of COVID-19. International Journal of Environmental Research and Public Health, 17(10), 3370. https://doi.org/10.3390/ijerph17103370
Copyright (c) 2022 Owned by the Author(s), published by Society
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.