Abstract
The term Gastronomy is defined and conceptualized from different perspectives and academic disciplines. It is an ambiguous concept that confronts common belief and scientific knowledge, which cannot be accessed from a single perspective. Thus, the present research aimed to identify the epistemological construction of Gastronomy Knowledge in the scientific literature. To achieve this objective, a systematic literature review was carried out in the Scopus, EBSCOhost, Web of Science, ProQuest, ERIC, and SCIELO databases. And in the grey literature, in the CAPES Theses and Dissertations Catalog, the Institutional Repository of the Federal University of Santa Catarina, the Brazilian Digital Library of Theses and Dissertations, and in ProQuest - Dissertations & Theses. The results are presented and discussed in two distinct sections and methods: bibliometric analysis and content analysis. Gastronomy is considered a plural and ambiguous concept, which denotes a series of meanings used in different contexts and situations, to designate a field of study, research, and practice, composed of a set of knowledge. Gastronomy Knowledge, as an epistemology, is constituted by systematized (scientific) knowledge originating from different epistemologies and scientific disciplines, therefore, a kind of knowledge of a multidisciplinary and interdisciplinary nature, and by popular (artistic) knowledge constituted by empirical knowledge originating from cultural knowledge and practices, in a sociocultural context of transformations of new transdisciplinary knowledge.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Gastronomy and Food Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
