Research on gastronomic tourism demand: previous knowledge and thematic evolution
DOI:
https://doi.org/10.25145/j.pasos.2025.23.008Keywords:
Demand, Gastronomic tourism, Bibliometric analysis, Comprehensive narrative reviewAbstract
The proliferation of articles related to the demand for gastronomic tourism demands new knowledge by reviewing their contributions. This study aims to analyse the progress of research on gastronomic tourism demand. Previous studies have highlighted the characteristics and case studies of this type of demand, but none describes the topic comprehensively. To fill this gap, this research adopts an exploratory, descriptive and analytical approach, based on a comprehensive narrative review and bibliometric analysis. For its development, 68 scientific contributions, published between 2017 and 2023, were analysed over two scientific databases, Scopus and Dimensions. The results consolidate the main research structures of gastronomic tourism demand, build a frame of reference on the evolution of the contents on a scientific level and reaffirm the importance of guiding the planning, tourism image and development of the various practices that make up this typology, which, at the same time, allows guiding future research.
Downloads
Publication Facts
Reviewer profiles N/A
Author statements
- Editor & editorial board
- profiles
- Academic society
- PASOS. Revista de Turismo y Patrimonio Cultural
- Publisher
- Instituto Universitario de Investigación Social y Turismo. Universidad de La Laguna (España) - Instituto Universitario da Maia ISMAI (Portugal)
To learn about these publication facts, click 
PF is maintained by the Public Knowledge Project
References
Allen, A. (2017). Indigenous self-determination and the culinary tourist. Tourism, Culture and Communication, 17(2), 131–136. https://doi.org/10.3727/109830417X14966810027571
Akyürek, S. (2023). Gastronomic Festival Tours in Turkey. In Managing Festivals for Destination Marketing and Branding (pp. 127–144). https://doi.org/10.4018/978-1-6684-6356-7.ch008
Aria, M.; Cuccurullo, C. (2017). Bibliometrix: An R-tool for comprehensive science mapping analysis. J. Informetr., 11 (4), pp. 959-975.
Astari, V., Hakim, L., & Putra, F. (2023). The Sustainable Development Strategy of Marine-Based Gastronomy Ecotourism at Southern Malang, Malang Regency, East Java. Environmental Research, Engineering and Management, 79(2), 32–49. https://doi.org/10.5755/j01.erem.79.2.33124
Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos-Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18, 100171.
Barzallo-Neira, C., Pulido-Fernández, J.I. (2023). Identification of the Main Lines of Research in Gastronomic Tourism: A Review of the Literature. Sustainability (Switzerland), 15(7), 5971
Booth, A., Papaioannou, D., & Sutton, A. (2012). Systematic approaches to a successful literature review. SAGE Publications.
Brown, C. (2021). Navigating Journal Selection: Utilizing Metrics for Publishing Decisions. Scholarly Publishing Insights, 6(2), 112-125.
Campón-Cerro, A. M., Di-Clemente, E., Hernández-Mogollón, J. M., & Folgado-Fernández, J. A. (2023). Olive oil tourism experiences: Effects on quality of life and behavioural intentions. Journal of Vacation Marketing, 29(3), 348–364. https://doi.org/10.1177/13567667221095592
Carral, E. V., del Río, M., y López, Z. (2020). Gastronomy and Tourism: Socioeconomic and Territorial Implications in Santiago de Compostela-Galiza (NW Spain). International Journal of Environmental Research and Public Health, 17(17), 6173. MDPI AG. Retrieved from http://dx.doi.org/10.3390/ijerph17176173Castillo-Manzano, J. I.,
Castro-Nuño, M., Lopez-Valpuesta, L., & Zarzoso, Á. (2021). Quality versus quantity: An assessment of the impact of Michelin-starred restaurants on tourism in Spain. Tourism Economics, 27(5), 1166–1174. https://doi.org/10.1177/1354816620917482
Cava Jimenez, J. A., Millán Vázquez de la Torre, M. G., y Dancausa Millán, M. G. (2022). Enotourism in Southern Spain: The Montilla-Moriles PDO. International Journal of Environmental Research and Public Health, 19(6). https://doi.org/10.3390/ijerph19063393
Cheng, M; Edwards, D; Darcy, S. y Redfern, K. A. (2018). Tri-method Approach to a Review of Adventure Tourism Literature: Análisis bibliométrico, análisis de contenido y una revisión sistemática cuantitativa de la literatura. Journal of Hosp. & Tour. Res. 42, 6, 997-1020.
Choe, J. Y., y Kim, S. (2018). Effects of tourists’ local food consumption value on attitude, food destination image, and behavioral intention. International Journal of Hospitality Management, 71, 1-10. ISSN 0278-4319.
Díaz Ortega, R., Aguirre Montero, A., y López Sánchez, J. A. (2023). El análisis bibliométrico conceptual aplicado al binomio turismo-cultura 1995-2020. PASOS Revista de Turismo y Patrimonio Cultural, 21(1), 53–67. https://doi.org/10.25145/j.pasos.2023.21.004
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
Dorta-Afonso, D., y Padrón-Ávila, H. (2021). Gestión de turismo gastronómico: identificación del mercado potencial en Canarias . PASOS Revista de Turismo y Patrimonio Cultural, 19(4), 725–736. https://doi.org/10.25145/j.pasos.2021.19.047
Eastham, J. (2019). Sustainable Supply Chains in Gastronomic Tourism. In The Routledge Handbook of Gastronomic Tourism. https://doi.org/10.4324/9781315147628-28
Eker, F. Y., Muratoglu, K., & Eser, A. G. (2019). Detection of aflatoxin M1 in milk and milk products in Turkey. Environmental Monitoring and Assessment, 191(8). https://doi.org/10.1007/s10661-019-7668-9
Flores-Crespo, P., Bermudez-Edo, M., y Garrido, J. L. (2022). Smart tourism in Villages: Challenges and the Alpujarra Case Study. Procedia Computer Science, 204, 663-670. https://doi.org/10.1016/j.procs.2022.08.080. ISSN 1877-0509.
Garibaldi, R., Stone, M. J., Wolf, E., & Pozzi, A. (2017). Wine travel in the United States: A profile of wine travellers and wine tours. Tourism Management Perspectives, 23, 53–57. https://doi.org/10.1016/j.tmp.2017.04.004
Genc, R. (2017). Gastronomic heritage in tourism management. Asia-Pacific Journal of Innovation in Hospitality and Tourism, 6(1), 1–14.
Grant, M. J., & Booth, A. (2009). A typology of reviews: An analysis of 14 review types and methodologies. Health Information & Libraries Journal, 26(2), 91-108.
Green, B. N., Johnson, C. D., & Adams, A. (2006). Writing narrative literature reviews for peer-reviewed journals. Journal of Chiropractic Medicine, 5(3), 101-117.
Hashimoto, A., & Telfer, D. J. (2019). Ekiben, the Travelling Japanese Lunchbox: Promoting Regional Development and Local Identity Through Food Tourism. In Perspectives on Asian Tourism: Vol. Part F186 (pp. 103–122). https://doi.org/10.1007/978-981-13-3624-9_8
Hernandez Rojas, R. D., Cava Jiménez, J. A., & Dancausa Millán, G. (2018). Wine tourism in southern Spain: A case study. The Bodegas Alvear | El enoturismo en el sur de España: Un estudio de caso. Las Bodegas Alvear. Espacios, 39(13).
Isaskar, R., Darwanto, D. H., Waluyati, L. R., & Irham. (2019). Consumer Satisfaction on Mocaf (Modified Cassava Flour) Based Food Products in Supporting Industrial Revolution 4.0: SEM Approach. IOP Conference Series: Materials Science and Engineering, 546(5), 052033. https://doi.org/10.1088/1757-899X/546/5/052033
James, C.L., College, W., Meester, N. (2018), “CiteScore metrics: creating journal metrics from the scopus citation index”, Learned Publishing, Vol. 32 No. 4, pp. 367-374
Jiang, Y.; Ritchie, B.W. y Benckendorff, P. (2019). Bibliometric visualisation: An application in tourism crisis and disaster management research. Current Issues in Tourism, 22, 1925-1957.
Johnson, B. (2022). Mapping Emerging Trends in Research: The Role of Bibliometric Analysis. Scientific Communication Review, 8(1), 78-92.
Khan, M. A., Pattnaik, D., Ashraf, R., Ali, I., Kumar, S., y Donthu, N. (2021). Value of specialissues in the journal of business research: A bibliometric analysis. Journal of Business Research, 125, 295-313. https://doi.org/10.1016/j.jbusres.2020.12.015.
Kim, G., Duffy, L. N., Jodice, L. W., & Norman, W. C. (2017). Coastal Tourist Interest in Value-Added, Aquaculture-Based, Culinary Tourism Opportunities. Coastal Management, 45(4), 310–329. https://doi.org/10.1080/08920753.2017.1327345
Ko, C.; Ma, J.; Bartnik, R.; Haney, M.H.; Kang, M. (2018). Ethical Leadership: An Integrative Review and Future Research Agenda. Ethics Behav. 28, 104–132. https://doi.org/10.1080/10508422.2017.1318069.
Koerich, G. H., y Müller, S. G. (2022). Gastronomy knowledge in the socio-cultural context of transformations. International Journal of Gastronomy and Food Science, 29, 100581. https://doi.org/10.1016/j.ijgfs.2022.100581.
Kumar, A. J. Paul, A.B. Unnithan. (2020). ‘Masstige’marketing: a review, synthesis and research agenda, J. Bus. Res. 113. 384–398
Landa, C. A. (2018). Nearby food and gastronomy: a rising value? | Alimentos y gastronomía de cercanía: ¿un valor en alza? Nutricion Hospitalaria, 35(4), 44–48. https://doi.org/10.20960/NH.2124
Lin, M.-P., Marine-Roig, E., & Llonch-Molina, N. (2022). Gastronomy Tourism and Well-Being: Evidence from Taiwan and Catalonia Michelin-Starred Restaurants. International Journal of Environmental Research and Public Health, 19(5). https://doi.org/10.3390/ijerph19052778
Lohmann, M. I. (2019). Gastronomy, Sustainable Development and the Sustainable Development Goals: A Place for Gastronomy in International Development. Journal of Gastronomy and Tourism, 4(4), 323-335.
Long, P., y O'Brien, R. (2008). Introducing culinary tourism. In P. Long & R. O'Brien (Eds.), Culinary tourism (pp. 1-15). Butterworth-Heinemann.
Low, M. B., & MacMillan, I. C. (1988). Entrepreneurship: Past Research and Future Challenges. Journal of Management, 14(2), 139–161. https://doi.org/10.1177/014920638801400202
May, R. Y. Y., Aziz, K. A., Latif, R. A., Latip, M. S. A., Kwan, T. C., & Kadir, M. A. A. (2021). The Success Factors Affecting Street Food Stalls for Gastronomic Tourism Competitiveness: A Case of Petaling Jaya Old Town. International Journal of Early Childhood Special Education, 13(1), 241–256. https://doi.org/10.9756/INT-JECSE/V13I1.211026
Mendes, T., Liberato, P., Liberato, D., & Barreira, H. (2021). Food tourism, an exploratory study in the Portuguese context | Turismo alimentar, um estudo exploratório no contexto Português. Journal of Tourism and Development, 2021(36), 33–50. https://doi.org/10.34624/rtd.v1i36.24544
Millan, M. G. D., de la Torre, M. G. M. V., & Rojas, R. H. (2021). Analysis of the demand for gastronomic tourism in Andalusia (Spain). PLoS ONE, 16(2 February). https://doi.org/10.1371/journal.pone.0246377
Millán, M. G., Pablo-Romero, M. P., & Sánchez-Rivas, J. (2018). Oleotourism as a sustainable product: An analysis of its demand in the south of Spain (Andalusia). Sustainability (Switzerland), 10(1). https://doi.org/10.3390/su10010101
Mohammad, N., Hanafiah, M. H., & Zahari, M. S. M. (2022). The influence of heritage food consumption and experiential value on Terengganu’s destination image and tourists’ behavioural intention. Journal of Heritage Tourism, 17(6), 685–701. https://doi.org/10.1080/1743873X.2022.2110886
Organización de las Naciones Unidas. (2015). Transformar nuestro mundo: la Agenda 2030 para el Desarrollo Sostenible. https://sustainabledevelopment.un.org/post2015/transformingourworld
Organización Mundial de Turismo. (2019). Guía para el desarrollo del turismo gastronómico. Guía Para El Desarrollo del Turismo Gastronómico. Https://www.e-unwto.org/doi/epdf/10.18111/9789284420995
Park, E., y Widyanta, A. (2022). Food tourism experience and changing destination foodscape: An exploratory study of an emerging food destination. Tourism Management Perspectives, 42, 100964. https://doi.org/10.1016/j.tmp.2022.100964.
Payandeh, E., Allahyari, M. S., Fontefrancesco, M. F., & Surujlale, J. (2022). Good vs. Fair and Clean: An Analysis of Slow Food Principles Toward Gastronomy https://doi.org/10.1080/15428052.2020.1808136
Pérez Gálvez, J. C., Torres-Naranjo, M., Lopez-Guzman, T., y Carvache Franco, M. (2017). Tourism demand of a WHS destination: an analysis from the viewpoint of gastronomy. International Journal of Tourism Cities, 3(1), 1–16. https://doi.org/10.1108/IJTC-10-2016-0039
Pivčević, S. and Lesić, K.T. (2020), "Exploring Gastronomy and Event Interlinkages in DMOs' Strategic Activities – Two Croatian Destinations Perspective", Peštek, A., Kukanja, M. and Renko, S. (Ed.) Gastronomy for Tourism Development, Emerald Publishing Limited, Bingley, pp. 133-154. https://doi.org/10.1108/978-1-78973-755-420201008
Pırnar, İ., & Çelebi, D. (2019). Organic Foods and Gastronomic Tourism. In The Routledge Handbook of Gastronomic Tourism. https://doi.org/10.4324/9781315147628-49
Richards, G. and Wilson, J. (2007, eds) Tourism, Creativity and Development, Routledge, London.
Rodríguez, A. J., Cánovas, E. R., & Mantero, E. M. (2023). Análisis de la cadena de valor del turismo gastronómico y sus relaciones desde un enfoque territorial: criterios d. Boletin de la Asociacion de Geografos Espanoles, 97. https://doi.org/10.21138/bage.3353
Smith, A. (2023). Quantitative Assessment of Scholarly Impact: The Role of Citations and h-index. Journal of Research Evaluation, 12(3), 245-257.
Stone, M. J., Garibaldi, R., & Pozzi, A. (2020). Motivation, behaviors, and travel activities of beer tourists. Tourism Review International, 24(2–3), 167–178. https://doi.org/10.3727/154427220X15912253254437
Tranfield, D., Denyer, D., & Smart, P. (2003). Towards a methodology for developing evidence-informed management knowledge. British Journal of Management, 14(3), 207-222.
UNESCO. (2021). Tourism and Gastronomy. United Nations Educational, Scientific and Cultural Organization.
Van Eck, N., & Waltman, L. (2010). Software survey: VOSviewer, a computer program for bibliometric mapping. Scientometrics, 84(2), 523-538. https://doi.org/10.1007/s11192-009-0146-3.
Villagómez-Buele, C., Carvache-Franco, M., Carvache-Franco, O., Carvache-Franco, W., Ramón-Casal, T., & Holguín-Ibarra, I. (2022). The Tourist Demand from the Perspective of Motivation and Satisfaction around Gastronomy: The Case of Olón, Ecuador. Journal of Environmental Management and Tourism, 13(8), 2205–2212. https://doi.org/10.14505/jemt.v13.8(64).12
Windasari, N. A., Azhari, N. P. D. A., & Putra, I. F. (2023). Assessing consumer preferences on halal service: the emergence of Sharia hospitals for Muslim consumer. Journal of Islamic Marketing. https://doi.org/10.1108/JIMA-07-2022-0192
Zain, W. M. A. W. M., Azinuddin, M., Sharifuddin, N. S. M., & Ghani, H. H. Ab. (2023). Capitalising Local Food for Gastro-Tourism Development. Planning Malaysia, 21(1), 163–179. https://doi.org/10.21837/PM.V21I25.1231
Zhang, C. M.R. Moreira, P.S. Sousa. (2020). A bibliometric view on the use of total quality management in services, Total Qual. Manag. Bus. Excel. 32 (13–14) 1–28.
Zupic, I. and Cater, T. (2015), “Bibliometric methods in management and organization”, Organizational Research Methods, Vol. 18 No. 3, pp. 429-472.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Cristina Barzallo Neira, Juan Ignacio Pulido-Fernández
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
I confirm that the work is original (of my/our authorship), and that it will not be submitted to other journals or publications until the final resolution of the review process in PASOS, RTPC.
I authorize the publication of my work by PASOS, PSTN of free and open access in any of the formats that I deem appropriate, for an indefinite period of time and as a non-remunerated collaboration.
Likewise, the author(s) understands that the published work may be linked or deposited on any server or included in other publications (republication), provided that the new place and/or new edition references the original publication and acknowledges the authorship and copyright ownership of PASOS RTPC publications.
Authors understand that a plagiarism-self-plagiarism check will be performed, and the article may be removed at any time from the editorial flow.
