Culinary Culture and Tourism
Culinary Culture and Tourism is a research topic within Food Science. Science Explorer counts 29k research works in it since 1950. 12.7% of them reached the world's top 10% most cited for their field and year.
This cluster of papers explores the intersection of food, tourism, and gastronomy, focusing on topics such as the tourist experience of local cuisine, destination marketing through food, sustainability of traditional foods, and the role of gastronomy in shaping regional identity. It delves into the motivations, behaviors, and perceptions of food tourists and the impact of culinary experiences on overall travel satisfaction.
- Food Tourism
- Gastronomy
- Local Food
- Culinary Tourism
- Tourist Experience
- Destination Marketing
- Traditional Foods
- Cuisine
- Sustainability
- Identity
- Research works
- 29k fractional, since 1950
- In the world top 10%
- 3.7k per year above
- Top-10% rate
- 12.7% share of its works in the world top 10%
- Growth, 2013–17 → 2018–22
- +32% the tick is no change
Which countries lead Culinary Culture and Tourism research?
By volume, the United States and Türkiye publish the most (1k and 744 works in 2022–2025).
By volume, 2022–2025
- 1 United States 1k works
- 2 Türkiye 744 works
- 3 Indonesia 405 works
- 4 United Kingdom 386 works
- 5 India 358 works
- 6 China 357 works
- 7 France 316 works
- 8 Spain 243 works
- 9 Italy 198 works
- 10 Brazil 187 works
How concentrated that is
The same countries as shares of everything the list above accounts for. A node where two countries do two thirds of the work and one spread evenly across twelve read alike as a ranking and not at all alike here.
Shares of the rows listed above, not of the whole node.
Which institutions lead Culinary Culture and Tourism research?
By volume in 2022–2025, Film Independent publishes the most Culinary Culture and Tourism research, followed by Universiti Teknologi MARA and Ankara Hacı Bayram Veli University.
By volume, 2022–2025
- 1 Film IndependentUnited States 164 works
- 2 Universiti Teknologi MARAMalaysia 26 works
- 3 Ankara Hacı Bayram Veli UniversityTürkiye 22 works
- 4 Universidad Nacional Autónoma de MéxicoMexico 21 works
- 5 University of TorontoCanada 20 works
- 6 Kastamonu UniversityTürkiye 20 works
- 7 Anadolu UniversityTürkiye 19 works
- 8 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementFrance 18 works
- 9 Aalborg UniversityDenmark 17 works
- 10 University of OxfordUnited Kingdom 17 works
Who are the leading researchers in Culinary Culture and Tourism?
The most-cited researchers publishing on Culinary Culture and Tourism include C. Michael Hall.
- 1 C. Michael Hall New Zealand 2.2k citations
Ranked by citations received across their whole record, among researchers with at least three works on this topic.
Where is Culinary Culture and Tourism research done?
The largest centres of Culinary Culture and Tourism research in 2022–2025 are Los Angeles (United States), Paris (France), Istanbul (Türkiye) and Ankara (Türkiye). Among places with at least 20 works in it, it is an unusually large share of all research in Kastamonu.
Largest cities, 2022–2025
- 1 Los Angeles United States 178 works
- 2 Paris France 95 works
- 3 Istanbul Türkiye 92 works
- 4 Ankara Türkiye 79 works
- 5 London United Kingdom 64 works
- 6 Beijing China 62 works
- 7 Jakarta Indonesia 56 works
- 8 New York United States 45 works
- 9 Mexico City Mexico 44 works
- 10 Bandung Indonesia 43 works
Where it is the local speciality
- KastamonuTR · 20.3 works20×
Location quotient: how much more of its research is in Culinary Culture and Tourism than the world average.
Where is the best place to study Culinary Culture and Tourism?
Among universities, judged by research, Macau University of Science and Technology, Hong Kong Polytechnic University and University of Gastronomic Sciences score highest, combining excellence, specialisation, size, growth and international reach. Research strength is one signal when choosing where to study; it does not measure teaching.
One dot per university in the table below. The upper left is the interesting corner: small places doing unusually strong work.
| # | University | Score | Top 10% | Specialisation | Works | Growth |
|---|---|---|---|---|---|---|
| 1 | Macau University of Science and TechnologyMacau | 61.7 | 41.2% | 7.4× | 11 | +81.2% |
| 2 | Hong Kong Polytechnic UniversityHong Kong | 60.5 | 49.8% | 2.2× | 13 | +195.1% |
| 3 | University of Gastronomic SciencesItaly | 57.5 | 19.2% | 197.5× | 9 | +339.9% |
| 4 | Universidad de ExtremaduraSpain | 53.5 | 26.9% | 7.5× | 10 | +408.1% |
| 5 | Universitat de GironaSpain | 52.2 | 21.1% | 19.6× | 16 | — |
| 6 | Anadolu UniversityTürkiye | 50.5 | 6.4% | 22.2× | 19 | +347.0% |
| 7 | Muğla UniversityTürkiye | 50.2 | 11.6% | 10.6× | 12 | +352.4% |
| 8 | Auckland University of TechnologyNew Zealand | 47.8 | 9.6% | 8.4× | 10 | +222.3% |
| 9 | Universidad Autónoma del Estado de MéxicoMexico | 47.0 | 4.9% | 11.9× | 12 | +263.0% |
| 10 | Ankara Hacı Bayram Veli UniversityTürkiye | 43.4 | 10.0% | 22.5× | 22 | — |
Universities only. Score blends excellence (30%), specialisation (25%), size (20%), growth (15%) and international reach (10%), 2015–2022; growth compares 2010–14 with 2015–19.
Is Culinary Culture and Tourism research growing?
Output in 2018–2022 was 32% higher than in 2013–2017, peaking in 2024. The fastest-growing topics are Culinary Culture and Tourism.
The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.
Which topics inside it are moving
Growth and decline on one axis around a shared zero. Two lists side by side hide the thing that matters: whether the growth dwarfs the decline, or the other way round.