Gastronomic Healthyness: bibliometric analysis

Authors

DOI:

https://doi.org/10.5195/biblios.2021.961

Keywords:

Bibliometrics, Gastronomy, Information Retrieval, State of art

Abstract

Objective. The present study presents a bibliometric research that aimed to raise the state of the art of Gastronomy in the international scenario. As this is a new area that has few scientific publications, there was a need to seek clearer data about the discussions that are being held within the scientific academy in this area of science.

Method. Through a qualitative exploratory documentary research, a total of one hundred scientific articles were studied in a simple statistical way, 27 of which were analyzed based on content analysis. The quantitative analysis brought up general data related to information such as: names of authors, affiliation, areas of publication, names of journals and keywords. Regarding qualitative analysis, specific manuscripts published in a journal that stood out in the analysis scenario were selected.

Results. It was noted throughout the study that the largest number of publications is based on a specific journal, with most of the authors affiliated with higher institutions in Spain. In this context, the association between Gastronomy and the area of Nutrition in specific areas was notorious.

Conclusions. It is concluded that Gastronomy has been left in the background in scientific discussions specific to the area and it has proved to be of great value to stimulate new studies that involve it as a field of science. The work evidenced that the field of study really has, in the stipulated criteria, a low of published materials, which can compromise the relevant studies and necessarily demand the association with other areas of science.

Author Biographies

Frederico Divino Dias, Universidade FUMEC.

Gastrólogo pelo Centro Universitário Estácio de Sá de Belo Horizonte, Mestre em Educação e Desenvolvimento Local pelo Centro Universitário UNA-BH, Doutorando em Sistemas de Informação e Gestão do Conhecimento na Universidade FUMEC. Docente no curso superior de Tecnologia em Gastronomia na Faculdade SENAC-BH, Centro Universitário Estácio de Sá de Belo Horizonte e Centro Universitário Unilavras.

Armando Sérgio de Aguiar Filho, Universidade FUMEC.

Comunicólogo pelo Centro Universitário UNI-BH, Mestre em Administração Pública pela Fundação João Pinheiro, Doutor em Ciência da Informação pela UFMG. Docente e coordenador do Programa de Pós-graduação em Sistemas de Informação e Gestão do Conheciemtno na Universidade FUMEC.

Marta Macedo Kerr Pinheiro, Universidade FUMEC.

Graduada em Letras pela UFMG, Mestra em Ciências da Informação pela UFMG, Doutora em Sociologia pela Centre d'Études des Mouvements Sociaux, Doutora em Ciência da Informação pela UFRJ. Docente emérita da Escola de Ciência da Informação da UFMG.

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Received-Recibido-Recibido:2021-02-22

Accepted-Aceptado-Aceitado:2022-08-28

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Published

2022-09-26

How to Cite

Divino Dias, F., de Aguiar Filho, A. S., & Pinheiro, M. M. K. (2022). Gastronomic Healthyness: bibliometric analysis. Biblios Journal of Librarianship and Information Science, (82), 51–63. https://doi.org/10.5195/biblios.2021.961

Issue

No. 82 (2021)

Section

Original

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