Food Tourism as research object: analysis of publications in Brazilian journals (2005-2017)

Minasse, Maria Henriqueta Sperandio Garcia Gimenes

doi:10.7784/rbtur.v14i1.1669

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Papers • Rev. Bras. Pesq. Tur. 14 (01) • Jan-Apr 2020 • https://doi.org/10.7784/rbtur.v14i1.1669 copy

Food Tourism as research object: analysis of publications in Brazilian journals (2005-2017)

Turismo Gastronómico como objeto de investigación: análisis de las publicaciones en periódicos brasileños (2005-2017)

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This article aims to investigate the development of Food Tourism research by analyzing articles published in Brazilian tourism and hospitality journals listed in B5 or higher strata of Qualis CAPES evaluation; it identifies journals that have published articles on the subject; examines the distribution of articles per Qualis stratum, per journal, per year, and per topic/subtopic; identifies the methods used; characterizes the profiles of authors who write frequently on Food Tourism related topics. This is a qualitative study, based on content analysis (Bardin, 2011), with a corpus of 89 articles published between 2005 and 2017. Main results: Rosa dos Ventos and Turismo em Análise journals published the largest number of articles; 24.71% of the articles are in B1/Qualis stratum journals; 2017 was the year with the most publications (16.85%). Eight topics and 11 subtopics were identified, with emphasis on Gastronomy as Tourist Attraction and Beverage Tourism. Beverage Tourism/wine tourism was the most developed topic (28.09%). The method description is, in general, superficial, with predominance of qualitative research (92.14%). Bibliographical research and interviews are the most commonly used data collection strategies. Few researchers (13.20%) have published two or more articles on the subject.

Keywords:
Food tourism; Scientific research; Journal articles; Brazil

	Attraction	Description
1	Workshops and training activities	Workshops and educational activities with different durations that teach about the production and preparation of food or beverages.
2	Tastings and pairings	Tasting of different products (olive oil, chocolate, honey, cheese, wine, beer, cachaca, traditional dishes) that can be offered in different spaces and establishments.
3	Food and beverage services	Bars, restaurants, nightclubs, bakeries, and other out-of-home food and beverages establishments that can attract visitors due to some characteristic (location, building, association with a film or book, different gastronomy).
4	Places of trade	Locations dedicated to the sale of food products (ingredients or produce ready for consumption), such as municipal markets, wineries, chocolate shops, etc.
5	Gastronomic events	Fairs, festivals, and other events around produce, specific foods or beverages, or food traditions. Often the gastronomic programming is coupled with entertainment options.
6	Street markets, food fairs, and street food	Fairs held in public spaces to sell produce (street markets) or specialized in food and beverages ready for consumption (food fairs). The mention of 'street food' includes stalls and food trucks in public spaces that offer ready-to-eat meals or snacks.
7	Places of production	Places of food production such as dairies, wineries, chocolate factories, distilleries, etc., allowing visits. This category includes “pick-and-pay” and “fish-and-pay” businesses.
8	Food museums	Institutions aimed at safeguarding, conserving, and displaying collections related to different eating practices.
9	Traditional food and beverages	Traditional dishes, delicacies, and beverages of a place, offered at events, food establishments and in commercial establishments.
10	Tourist routes, itineraries, and trails	Pre-defined routes explicitly focusing on gastronomy, or that have a high incidence of gastronomic elements, including different attractions mentioned in this table.

Approach	Characteristics
The Anecdotal	Case studies, based on different data collection techniques. They aim to provide insights into specific regions and their characteristics.
The Systematic	Studies that analyze a phenomenon to organize it into descriptive or analytical categories, trying to map the context, outcomes, and consequences associated with it.
The Panoramic	Studies guided by a theory. Researchers want to reconstruct a history or to interpret reality according to a specific theoretical perspective.
The Simultaneous	Studies that seek to suspend time and space in the analysis of phenomena, using techniques and interpretation methods that create a 'fake synchronism' (as in the study of food traditions in the contemporary context). This approach generally supplements the approaches outlined above.
The Enactive	Studies that seek to change or influence the object or reality studied, recommending interventions.

	Journal	Publishing Institution	Creation year	Qualis	Total articles
1	Turismo em Análise	Univ. de São Paulo (USP)	1990	B1	12
2	Turismo: Visão e Ação	Univ. do Vale do Itajaí (UNIVALI)	1998	B1	8
3	Caderno Virtual de Turismo -CVT	Univ. Federal do Rio de Janeiro (UFRJ)	2001	B1	2
4	Hospitalidade	Univ. Anhembi Morumbi (UAM)	2004	B3	6
5	Cultur - Revista de Cultura e Turismo	Univ. Estadual de Santa Cruz (UESC)	2007	B5	4
6	Brasileira de Pesquisa em Turismo - RBTUR	Associação Nacional de Pesquisa e Pós-Graduação em Turismo (ANPTUR)	2007	A2	4
7	Turismo e Sociedade	Univ. Federal do Paraná (UFPR)	2008	B4	11
8	Brasileira de Ecoturismo	Sociedade Brasileira de Ecoturismo (SBEcotur)	2008	B3	3
9	Rosa dos Ventos	Univ. Caxias do Sul (UCS)	2009	B2	16
10	Anais Brasileiros de Estudos Turísticos - ABET	Univ. Federal de Juiz de Fora (UFJF)	2011	B3	2
11	Iberoamericana de Turismo - RITUR	Univ. Federal de Alagoas (UFAL) e Universidad et Girona (UdG)	2011	B3	2
12	Eletrônica de Administração e Turismo - ReAT	Universidade Federal de Pelotas (UFPel)	2012	B3	1
13	Turismo: Estudos e Práticas	Univ. Estadual do Rio Grande do Norte (UERN)	2012	B4	3
14	Caderno de Estudos e Pesquisas em Turismo	Pontifícia Universidade Católica do Paraná (PUC PR)	2012	B4	5
15	R. de Turismo Contemporâneo	Univ. Federal do Rio Grande do Norte (UFRN)	2013	B3	6
16	Applied Tourism	Univ. do Vale do Itajaí (UNIVALI)	2016	B5	4

Journal	2005	2009	2010	2011	2012	2013	2014	2015	2016	2017	Total (%)
Rosa dos Ventos	-	-	1	-	4	6	1	3	1	-	16 (17.97%)
Turismo em Análise	1	2	1	2	3	-	-	-	1	2	12 (13.38%)
Turismo e Soc.	-	1	-	-	1	-	7	-	1	1	11 (12.30%)
Tur.: Visão e Ação	-	-	-	3	1	-	-	-	3	1	8 (8.98%)
R. Hospitalidade	-	-	-	1	1	1	-	1	2	-	6 (6.70%)
R. Tur. Contemp.	-	-	-	-	-	-	1	2	1	2	6 (6.70%)
Cad. Est. Pesq. Tur.	-	-	-	-	-	-	-	2	2	1	5 (5.60%)
Applied Tourism	-	-	-	-	-	-	-	-	3	1	4 (4.49%)
CULTUR	-	-	-	-	-	-	-	3	-	1	4 (4.49%)
RBTUR	-	1	-	-	2	-	-	-	-	1	4 (4.49%)

	Topic	Content
1	General characteristics of Food Tourism	Discuss concepts and general characteristics of Gastronomic Tourism
2	Tourist eating behavior	Address tourists and visitors’ consumption behavior in the context of Gastronomic Tourism
3	Gastronomy as tourist attraction	Address the operationalization of gastronomic elements (including delicacies, foodways, and food services) as tourist attractions
4	Food Tourism research	Analyze Gastronomic Tourism from a methodological approach
5	Sustainability	Discuss sustainability in restaurants and/or gastronomic events in the context of tourism
6	Destination planning and management	Analyze the planning and management of Gastronomic Tourism in tourist destinations
7	Food souvenirs	Address the use of gastronomic elements as souvenirs
8	Beverage Tourism	Analyze the planning and implementation of initiatives linked to Beverage Tourism

Topic	Subtopic	Contents
Gastronomy as tourist attraction	Traditional food	Address the use of traditional delicacies as tourist attraction
	Food events	Address the planning and implementation of food events
	Food establishments as attractions	Address food establishments as tourist attractions
	Food routes and trails	Analyze the implementation and management of food routes and trails
	Public markets	Address public markets as tourist attractions
	Fairs	Address a food fair as tourist attraction
	Hotel industry	Analyze the food service of accommodation establishments as tourist attractions
Beverage Tourism	Wine Tourism	Address the planning and implementation of Wine Tourism regions, including the analysis of tourist attractions linked to this subsegment
	Beer Tourism	Address Beer Tourism-related attractions
	Cachaca Tourism	Address Cachaca Tourism-related attractions
	Coffee Tourism	Analyze the potential of Coffee Tourism in a Brazilian region

Topic/Subtopic	2005	2009	2010	2011	2012	2013	2014	2015	2016	2017	Total (%)
General characteristics of Food Tourism	0	0	0	0	1	0	1	0	0	0	2 2.24%
Tourist eating behavior	0	0	0	2	1	0	1	1	0	1	6 6.76%
GTA/Food events	0	0	0	0	2	2	0	1	1	2	8 8.99%
GTA/Fairs	0	0	0	0	0	0	1	0	0	0	1 1.10%
GTA/Traditional food	0	2	0	1	2	1	0	4	2	5	17 19.3%
GTA/Hotel industry	0	0	0	0	0	1	0	0	0	0	1 1.10%
GTA/Public market	0	0	0	0	0	0	0	1	1	0	2 2.24%
GTA/Food establishments as attractions	0	0	0	0	0	1	1	0	3	0	5 5.62%
GTA/Food routes and trails	0	1	0	0	0	0	0	1	1	0	3 3.37%
Research on Gastronomic Tourism	0	0	0	1	0	0	0	0	0	0	1 1.10%
Destination planning and management	0	0	0	1	1	0	1	2	1	2	8 8.99%
Food Souvenirs	0	0	0	0	0	0	0	0	0	1	1 1.10%
Sustainability	0	0	0	0	2	1	0	0	0	1	4 4.49%
BT/Wine Tourism	1	1	2	2	3	1	7	2	4	2	25 28.09%
BT/Beer Tourism	0	0	0	0	0	0	0	0	1	1	2 2.24%
BT/Cachaca Tourism	0	0	0	0	0	0	0	2	0	0	2 2.24%
BT/Coffee Tourism	0	0	0	0	1	0	0	0	0	0	1 1.10%
Total %	1 1.1	4 4.49	2 2.4	7 7.86	13 14.5	7 7.85	12 13.47	14 15.7	14 15.7	15 16.84	89

Number of published articles	Number of authors
One article	138 (86.79%)
Two articles	10 (6.29%)
Three articles	6 (3.77%)
Four articles	3 (1.89%)
Five articles	1 (0.63%)
Six articles	1 (0.63%)
Total of authors involved	159 (100%)

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E-mail: edrbtur@gmail.com

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[1] Maria Henriqueta Sperandio Garcia Gimenes Minasse

Bachelor of Tourism, Master of Sociology, Doctor of History. Professor in the Master in Hospitality and Professional Master in Administration - Food and Beverage Management, Anhembi Morumbi University.