1 - Ítalo de Paula Casemiro FUNDAÇÃO UNIVERSIDADE FEDERAL DE RONDÔNIA (UNIR) - NUCSA
2 - NATÁLIA TALITA ARAÚJO NASCIMENTO FUNDAÇÃO UNIVERSIDADE FEDERAL DE RONDÔNIA (UNIR) - Porto Velho
3 - GUSTAVO DOMINGOS SAKR BISINOTO UNIVERSIDADE DO ESTADO DE MATO GROSSO (UNEMAT) - prad
4 - Ivanilde Souza Quiroz FUNDAÇÃO UNIVERSIDADE FEDERAL DE RONDÔNIA (UNIR) - GUAJARÁ-MIRIM
5 - Kamila Diniz Correia de Araujo FUNDAÇÃO UNIVERSIDADE FEDERAL DE RONDÔNIA (UNIR) - Departamento de Administração/Guajará-Mirim
Reumo
It is believed that the survey of the characteristics of the scientific production on gastronomy in national scientific articles is important, since it demonstrates the trends - theoretical or empirical - of the research of this area in Brazil, in the same way that identifies questions still little treated, that can serve as for future research. In this way, the objective is to analyze the Brazilian scientific production on gastronomy, available in articles published in national journals in the area of Tourism between 2008 and 2016.
Identifying the scientific production on gastronomy, characterizing the authors with the highest scientific production of articles identified by frequency of the publication, analyzing the topics covered, the most frequent subjects in this theme, the research methods used; the instruments of data collection adopted; the target populations chosen for the study; the methods used to analyze the data collected; the profile of the formation of the first authors, as well as the authors used as references for the theoretical basis and the discussions of the articles.
Gastronomy: Conceptualization
Gastronomy and Tourism: Intersections
Analysis of Scientific Production: General Aspects
This research is based on the post-positivist philosophical conception. The research fits as documentary, descriptive, transversal and exploratory research. The articles used in this research compose the collection of articles from the SPELL - Scientific Periodicals Electronic Library database.For the selection, the following criteria were used: articles in Portuguese language; articles published between November 2008 and November 2016; articles that had the keyword gastronomy; articles published in journals in the area of tourism.
The distribution of gastronomy publications by periodical reveals significant differences among the dissemination vehicles regarding the presence of studies on the subject. It is verified that the number of articles addressing a gastronomy in journals of the Tourism area is not a trend, as for the number of publications. When the subject is gastronomy, some authors stood out when producing more quantity of scientific articles in the area, in the two analyzed events.
It is considered that the survey carried out offers important contributions to a greater characterization of contemporary scientific production in the area of gastronomy in Brazil. From this study, it is evident the existence of a considerable volume of publications involving, in some way, the gastronomy in the main tourism journals of Brazil in recent years.
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