Saudabilidade Gastronômica: análise bibliométrica

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 s...

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Veröffentlicht in:Biblios : revista electrónica de bibliotecología y ciencias de la información 2021 (82), p.51-63
Hauptverfasser: Sérgio de Aguiar Filho, Armando, Divino Dias, Frederico, Kerr Pinheiro, Marta Macedo
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Sprache:por
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Zusammenfassung: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. Objetivo. O presente estudo apresenta uma pesquisa bibliométrica que objetivou levantar o estado da arte da Gastronomia no cenário internacional. Como se trata de uma área nova que apresenta poucas publicações científicas, viu-se a necessidade de buscar dados mais claros acerca das discussões que vem sendo realizadas dentro da academia científica nesta área da ciência.Método. Por meio de uma pesquisa documental exploratória de cunho qualitativo, estudou-se um total de cem artigos científicos de forma estatística simples, sendo que 27 deles foram apreciados a partir da análise de conteúdo. A análise quantitativa trouxe à tona dados gerais ligados às informações tais como: nomes dos autores, filiação, áreas de publicação, nomes dos periódicos e palavras-chave. No que tange às análises qualitativas foram selecionados manuscritos específicos publicados em um periódico que se destacou no cenário da anális
ISSN:1562-4730
1562-4730