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Mapping Research on Food Tourism: A Review Study

The study aims to study the development of research on food tourism (FT) and provide insights into key contribution, journals, authors and suggests future research actions. The study uses the Web of Science (WoS) core database to identify the articles published on the theme. The study then uses descriptive and bibliometric indicators to analyse publication and thematic structure using the Science of Science (Sci2) tool and Gephi. The top contributing and impactful authors, journals, and articles are identified using bibliometric techniques. The study reveals that central themes in FT research involve experience, local, satisfaction, quality, image, value, model, intent, and motive. The network analysis reveals a lack of study and use of technology/digitalization in FT. The systematic review also suggests that research is scarce on sustaining resource-based competitive advantage and the influence of the pandemic on customer engagement, loyalty, and value co-creation. The study uses literature published in the WoS database and excludes other databases. All the metrics have been calculated based on data from WoS that might affect the overall findings. This study is one of the first to combine bibliometric analysis and systematic review in the field of FT and provides for future research agendas and implications.