A bibliometric overview of the International Journal of Gastronomy and Food Science: To where is gastronomy research evolving?

This study is the first of its kind in providing an in-depth perspective to the International Journal of Gastronomy and Food Science (IJGFS). While offering the change and progress that the Journal has undergone since 2015, when it was started to be scanned in the Web of Science (WoS) database, this study is also an indicator of the changing trends in the field of gastronomy. The study analyses the descriptive, conceptual, intellectual, and social structure of the Journal with the bibliometric analysis using the R package. For this reason, co-word, thematic map, trend topics, co-citation, and collaboration network analysis have been applied, along with descriptive data. The results of the study have shown that the Journal has a growth rate of 63% on a yearly basis, that the interest in the field of gastronomy has increased, and food, sensory-related (sensory analysis, sensory evaluation, etc.) topics in the field of gastronomy have recently attracted more attention. The number of Europe based publications exceeds the number of Asia-based publications in the journal. The data obtained provide researchers with strategic information on the scientific studies to be carried out in the field of gastronomy.