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Topic · Food Science

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. 10.5% 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%
3.1k
per year above
Top-10% rate
10.5%
share of its works in the world top 10%
Growth, 2018-21 → 2022-25
+20%
the tick is no change
Largest producer
United States
24% of the 10 largest, 2022-now
Culinary Culture and Tourism

Which countries lead Culinary Culture and Tourism research?

By volume, the United States and Türkiye publish the most (1.1k and 832 works in 2022-now).

By volume, 2022-now

  1. 1 United States 1.1k works
  2. 2 Türkiye 832 works
  3. 3 Indonesia 465 works
  4. 4 China 458 works
  5. 5 United Kingdom 423 works
  6. 6 India 407 works
  7. 7 France 333 works
  8. 8 Spain 270 works
  9. 9 Italy 215 works
  10. 10 Brazil 205 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.

United States: 24.0%Türkiye: 17.5%Indonesia: 9.8%China: 9.6%6 others listed: 39.1%24%largest
United States1,138 · 24.0%Türkiye832 · 17.5%Indonesia465 · 9.8%China458 · 9.6%6 others listed1,854 · 39.1%

Shares of the rows listed above, not of the whole node.

Which institutions lead Culinary Culture and Tourism research?

By volume in 2022-now, Film Independent publishes the most Culinary Culture and Tourism research, followed by Centre National de la Recherche Scientifique and Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement.

By volume, 2022-now

  1. 1 Film IndependentUnited States 167 works
  2. 2 Centre National de la Recherche ScientifiqueFrance 75 works
  3. 3 Institut National de Recherche pour l'Agriculture, l'Alimentation et l'EnvironnementFrance 31 works
  4. 4 Universiti Teknologi MARAMalaysia 29 works
  5. 5 Russian Academy of SciencesRussia 29 works
  6. 6 University of TorontoCanada 24 works
  7. 7 Universidad Nacional Autónoma de MéxicoMexico 23 works
  8. 8 Ankara Hacı Bayram Veli UniversityTürkiye 23 works
  9. 9 Kastamonu UniversityTürkiye 21 works
  10. 10 Selçuk UniversityTürkiye 21 works

Who are the leading researchers in Culinary Culture and Tourism?

The most-cited researchers publishing on Culinary Culture and Tourism include Walter Churchill Willett, Virginia Braun and Frank B. Hu.

  1. 1 Walter Churchill Willett United States 411k citations
  2. 2 Virginia Braun New Zealand 286k citations
  3. 3 Frank B. Hu United States 281k citations
  4. 4 Pierre Bourdıeu France 268k citations
  5. 5 Florian Fischer Germany 257k citations

Ranked by citations received across their whole record, among researchers with at least three works on this topic.

What are the most cited papers in Culinary Culture and Tourism?

The most cited paper in Culinary Culture and Tourism is "Rethinking authenticity in tourism experience" (Ning Wang, 1999), with 3,261 citations. Next come "Analysis and Interpretation of Qualitative Data in Consumer Research" (2,924) and "Authenticity and commoditization in tourism" (2,700).

Most cited papers
#PaperReleasedCitations
1 Rethinking authenticity in tourism experience Ning Wang · Annals of Tourism Research Apr 1999 3,261
2 Analysis and Interpretation of Qualitative Data in Consumer Research Susan Spiggle · Journal of Consumer Research Dec 1994 2,924
3 Authenticity and commoditization in tourism Erik Cohen · Annals of Tourism Research 1988 2,700
4 National Geographic: The Rooting of Peoples and the Territorialization of National Identity Among Scholars and Refugees Liisa H. Malkki · Cultural Anthropology Open access Feb 1992 2,491
5 Mediterranean diet pyramid: a cultural model for healthy eating WC Willett, F. Sacks, Antonia Trichopoulou et al. · American Journal of Clinical Nutrition Jun 1995 2,473
All 100 most cited papers, with filters and sorting

Where is Culinary Culture and Tourism research done?

The largest centres of Culinary Culture and Tourism research in 2022-now are Los Angeles (United States), Istanbul (Türkiye), Paris (France) 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-now

  1. 1 Los AngelesUnited States 182 works
  2. 2 IstanbulTürkiye 104 works
  3. 3 ParisFrance 100 works
  4. 4 AnkaraTürkiye 86 works
  5. 5 BeijingChina 69 works
  6. 6 LondonUnited Kingdom 69 works
  7. 7 JakartaIndonesia 65 works
  8. 8 New YorkUnited States 50 works
  9. 9 BandungIndonesia 48 works
  10. 10 Mexico CityMexico 47 works

Where it is the local speciality

  1. KastamonuTR · 21.4 works19×
← less than its size predicts1×more →

Location quotient: how much more of its research is in Culinary Culture and Tourism than the world average.

See Culinary Culture and Tourism on the map

Where is the best place to study Culinary Culture and Tourism?

Among universities, judged by research, Hong Kong Polytechnic University, City University of Macau and Macau University of Science and Technology 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.

0%20%40%60%mean 29.59%fractional works in this field (log) →share of work in the world top 10% →City University of M…Hong Kong Polytechni…Macau University of …Universitat de Girona
above the meannear itbelow it

One dot per university in the first ten of the table below, at the default weights. The upper left is the interesting corner: small places doing unusually strong work.

Excellenceshare of its work in the world top 10%, 2022-now and all time averaged
40%
Specialisationhow much of its work is in this field, counted up to 10× the world share
10%
Sizeits output in this field, on a log scale
30%
Growthoutput growth, counted from -20% to +20%
10%
Internationalshare of its work with a co-author abroad
10%
Each slider sets a weight; the share it gets of the score is beside it.
#UniversityScoreTop 10%SpecialisationWorksGrowth
1Hong Kong Polytechnic UniversityChina 70.848.8%2.7×15 +3.1%
2City University of MacauChina 70.550.4%8.3×8 +129.0%
3Macau University of Science and TechnologyChina 67.735.0%8.6×12 +212.4%
4Universitat de GironaSpain 62.830.1%20.7×16 +11.7%
5University of MacauChina 59.237.7%4.3×9 +137.6%
6Örebro UniversitySweden 57.220.9%20.8×14 +88.8%
7Universiti Teknologi MARAMalaysia 53.15.1%5.7×29 +9.1%
8Universidad de ExtremaduraSpain 53.127.2%8.1×11 +61.5%
9Wageningen University & ResearchNetherlands 52.728.3%5.0×12 +5.4%
10University of HelsinkiFinland 51.512.4%3.8×18 +39.1%

Universities only. The score blends excellence (40%), size (30%), specialisation (10%), growth (10%), international reach (10%), 2022-now; growth compares 2018-21 with 2022-25 and counts up to +20%, since a jump from a small base is mostly noise.

Every institution in Culinary Culture and Tourism, country by country

Is Culinary Culture and Tourism research growing?

Output in 2022-2025 was 20% higher than in 2018-2021, peaking in 2024. The fastest-growing topics are Culinary Culture and Tourism.

still counting19801990200020102020
grewheldshrank

The same series as a ribbon: one cell per year, darker for more. The line above answers how much; this answers when.

Its share of all research

Growing output can still be a shrinking share: all of science grows. This is Culinary Culture and Tourism as a percentage of every work published that year, 0.037% in 2024.

still counting0.020%0.040%Culinary Culture and Tourism0.033% in 202519801990200020102020

Fractional works of Culinary Culture and Tourism over all fractional works that year. How the balance of science has shifted.

How much of it reaches the world top 10%

Year by year.

still counting5%10%15%Culinary Culture and Tourism10.4% in 2025200020102020

Of each year's works in it, the share that reached the world's 10% most cited for their field and year. A field is the world for its own topics, so there is no other line to hold it against.

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.

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