Abstract
ABSTRACT This study investigates the research literature about gastronomic consumption of local foods and its evolution. It reveals that there has been a significant increase in research about the subject during the past five years, peaking in 2020. The approach develops a bibliometric analysis of 450 papers published between 1994 and 2021, presenting the ranks of researchers, articles, journals, and countries of affiliation. Experience, satisfaction, and quality were the most frequently used research terms. The analysis subsidizes researchers and practitioners working with the gastronomic consumption of local foods as a key ingredient in the local food’s field development.
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