Innovation and creativity in gastronomic tourism: A bibliometric analysis

被引：16

作者：

Kuhn, Vitor Roslindo ^{[1
,2
]}

dos Anjos, Sara Joana Gadotti ^{[1
]}

Krause, Rodolfo Wendhausen ^{[1
]}

机构：

[1] Univ Vale Itajai UNIVALI, Postgrad Program Tourism & Hospitality, Balneario, Brazil

[2] 5A Ave,1100, BR-88337300 Balneario, SC, Brazil

来源：

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2024年 / 35卷

关键词：

Gastronomic tourism; Innovation; Creativity; Bibliometrics; FOOD TOURISM; REGIONAL-DEVELOPMENT; CULINARY-TOURISM; HOSPITALITY; HERITAGE; CULTURE; CITIES;

D O I：

10.1016/j.ijgfs.2023.100813

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The improvement of a tourist destination can occur by offering unique gastronomic experiences. As well as innovation is also an essential factor for competitiveness. Since innovation in the Tourism Sector can be understood as creativity and new ways of thinking, synthesizing results of previous research is one of the most important tasks for the advancement of a specific line of research. The objective of the research was to map the production of knowledge on Innovation and Creativity in the context of Gastronomic Tourism. The strategy adopted was a bibliometric analysis between 2000 and 2022 in the Scopus and Web of Science databases. At the end, the scientific mapping indicated the formation of 5 thematic clusters, being: gastronomy, development and innovation; restaurants, offer of experience and authenticity; creative city, attractiveness and gastronomic tourism; experience, co-creation and image; and culinary tourism, culture and street food.

引用

页数：13

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