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Open research questions in Culinary Culture and Tourism

333 gap statements mined from Culinary Culture and Tourism papers in our 7.9M-paper local library, which holds 4,901 papers on the topic — drawn mostly from each paper's own stated research gap, future-work, challenge and limitation notes, and its abstract. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one.

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What the literature leaves open

  • Future research should investigate the relative importance of the five dimensions of gastronomic identity identified in the present study —sensory-descriptive, health-nutrition, environmental, sociocultural, and emotional— and explore their variation across diverse gastronomies and/or over time within a single culinary tradition.

    Exploring Basque Gastronomy identity through recipes and consumers interviews · 2026 · DOI

  • How unimaginably boring would our supermarkets, shops, restaurants, and home-cooked meals be without international mobility and migration flows? A limitation of this study is that our exploratory qualitative investigation used a limited and non-representative sample, which limits the exploration of food practices.

    Cooking Across Cultures: Everyday Food Provisioning in Multicultural Almere · 2025 · DOI

  • Future research could explore how similar projects fit into broader territorial networks, questioning how community food practices can be supported and institutionalized, what factors most influence the success and sustainability of projects, and what role community psychology can play in facilitating the transition from local practices to systemic transformative devices.

    Identity Construction and Community Building Practices Through Food: A Case Study · 2025 · DOI

  • There is a scarcity of research investigating the impact of tasting local food on tourists' perceptions and behaviors. The study aims to fill this gap by examining the relationship between tourists' value perceptions of food experiences and their perceived destination image and revisit intention.

    How Do Tourists’ Value Perceptions of Food Experiences Influence Their Perceived Destination Image and Revisit Intention? A Moderated Mediation Model · 2024 · DOI

  • They may lack resources to acquire market knowledge. The study identifies the challenge of preserving authentic food and recipes in the context of culinary tourism.

    The Role of Culinary Tourism in Local Marketplace Business—New Outlook in the Selected Developing Area · 2024 · DOI

  • This finding represents one of the most interesting outcomes of the study and highlights the need for further investigation into the relationship between market processes and the preservation of cultural values.

    Transforming Tradition: Hospitality and Tourism Employees’ Perceptions of the Role of Artificial Intelligence in Serbian Gastronomic Heritage · 2026 · DOI

  • The critical dependence on bearers of unique mastery, whose skills are difficult to formalize and replicate. The lack of a systematic tool to transfer non-automated cooking processes into an optimized, high-speed chain enterprise.

    Applied Methodology for the Reengineering and Standardization of Manual Culinary Processes: From the Chef-Driven Kitchen to a High-Load Chain Format (the Laghman Express Model) · 2026 · DOI

  • These findings highlight the utility of unsupervised AI techniques in domains where labeled data are limited and the primary goal is exploratory pattern discovery rather than prediction.

    ARTIFICIAL INTELLIGENCE AND NLP ON REDDIT: UNSUPERVISED DETECTION OF FOOD TRENDS AND HEALTHY EATING PATTERNS · 2026 · DOI

  • Food service establishments should enhance ambiance and presentation alongside food quality. Operators should invest in sensory-focused innovations, such as lighting design and curated music. Future research may explore qualitative insights into customer experiences. Stakeholders may use the proposed framework for strategic planning and service improvement.

    Beyond Taste: Multisensory Dining Experiences and Their Influence on Customer Satisfaction in Iloilo City's Food Service Sector · 2026 · DOI

  • It highlights the need to consider the significance of food in shaping diasporic experience and identity.

    Edible Archives: Food, Memory, and Diasporic Identity in the Namesake and Crying in H Mart · 2026 · DOI

  • Future research could explore the implications of the study's findings for practitioners in the fields of gastrodiplomacy, public diplomacy, and cultural exchange. Further study could examine the role of social media in shaping public perception and cultural exchange through food and cuisine.

    Media Positioning in German-Speaking News Coverage of the Döner Kebab Dispute · 2026 · DOI

  • The paper highlights the need for further research on the intersection of food, diplomacy, and journalism in the production of public meaning.

    Media Positioning in German-Speaking News Coverage of the Döner Kebab Dispute · 2026 · DOI

  • The existing literature largely approaches gastrodiplomacy within the framework of cultural promotion and tourism marketing, paying limited attention to the economic and behavioral foundations of consumer preferences. There is a need to examine sustainable gastrodiplomacy through the lenses of information asymmetry, signaling theory, and behavioral economics.

    Beyond the Plate: Consumer Preferences and Public Value in the Context of Sustainable Gastrodiplomacy · 2026 · DOI

  • Future research could explore how other forms of cultural representation, such as music or art, operate within tourism discourse. Further study could examine the impact of fusion cuisine on indigenous sovereignty and settler colonialism in other contexts.

    Consuming Paradise: Fusion Cuisine, Culinary Tourism, and the Construction of Multicultural Hawai'i · 2026 · DOI

  • The thesis argues that prior studies have not fully considered the role of cuisine in constructing a consumable local identity.

    Consuming Paradise: Fusion Cuisine, Culinary Tourism, and the Construction of Multicultural Hawai'i · 2026 · DOI

  • Future research should explore the application of traditional knowledge in public health policies. Further studies should analyze the effectiveness of integrating cultural heritage into dietary recommendations.

    Patrimonio alimentario, dietética y salud: el caso del refranero · 2026 · DOI

  • The paper highlights the need to integrate cultural heritage into public health policies.

    Patrimonio alimentario, dietética y salud: el caso del refranero · 2026 · DOI

  • The lack of research on the sensory experience of food tourists.

    The effect of food sensory experience on tourist engagement behavior: A study based on mental imagery theory · 2026 · DOI

  • Research on the effect of food tourism on tourist engagement behavior is an important gap in tourism research. Few studies have focused on the sensory experience of food tourists.

    The effect of food sensory experience on tourist engagement behavior: A study based on mental imagery theory · 2026 · DOI

  • Further research could explore the use of other historical ingredients and cooking techniques. The paper's findings could be applied to the development of new recipes and cooking methods.

    Guacamole and Beyond · 2026 · DOI

  • The use of traditional ingredients and culinary tools is highlighted as an area for further research.

    Guacamole and Beyond · 2026 · DOI

  • The research adopts a qualitative phenomenological approach with a relatively limited number of participants, which may restrict the generalizability of the findings. The study focuses primarily on the perspectives of Indonesian culinary diaspora, without incorporating the views of other stakeholders. The research context is limited to specific international settings where Indonesian diaspora operate.

    Indonesia’s Gastrodiplomacy for Nation Branding, Diplomatic Relations, and Tourism Promotion: A Lived Experience Approach · 2026 · DOI

  • Future research can explore the impact of gastrodiplomacy on tourism promotion in different cultural and economic contexts. Further studies can investigate the role of policy integration in enhancing the effectiveness of gastrodiplomacy initiatives.

    Indonesia’s Gastrodiplomacy for Nation Branding, Diplomatic Relations, and Tourism Promotion: A Lived Experience Approach · 2026 · DOI

  • The paper identifies a gap in preserving traditional food culture and adapting to modern changes. The paper also identifies a gap in educating people about balanced nutrition and encouraging healthy lifestyles.

    FOOD AND DRINK CULTURE IN MODERN SOCIETY · 2026 · DOI

  • The study identifies a gap in the understanding of the practice of a minimalist lifestyle as a form of resistance to consumer culture. The study aims to fill this gap by examining the life and culture of the Lyfe With Less community.

    The minimalist lifestyle as resistance in the era of global consumerism: A case study of the Lyfe With Less community · 2026 · DOI

Most-cited papers in Culinary Culture and Tourism

Most recent work

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Open questions raised by papers listed on this page include: (1) The lack of a systematic tool to transfer non-automated cooking processes into an optimized, high-speed chain enterprise (“Applied Methodology for the Reengineering and Standardization of Manual…”, 2026); (2) Future research may explore qualitative insights into customer experiences (“Beyond Taste: Multisensory Dining Experiences and Their Influence on Customer…”, 2026); (3) Future research could explore the implications of the study's findings for practitioners in the fields of gastrodiplomacy, public diplomacy, and cultural exchange (“Media Positioning in German-Speaking News Coverage of the Döner Kebab Dispute”, 2026); (4) There is a need to examine sustainable gastrodiplomacy through the lenses of information asymmetry, signaling theory, and behavioral economics (“Beyond the Plate: Consumer Preferences and Public Value in the Context of…”, 2026); (5) Future research could explore how other forms of cultural representation, such as music or art, operate within tourism discourse (“Consuming Paradise: Fusion Cuisine, Culinary Tourism, and the Construction of…”, 2026). 333 gap statements have been mined from Culinary Culture and Tourism papers in our 7.9M-paper local library, which holds 4,901 papers on the topic; the gaps come from whichever of those papers state one. They are mostly the research gaps the authors state and the papers' abstracts, plus future-work, limitations and challenges passages. The ones listed below are a selection still marked open; each names the study that raised it, with a DOI link where the paper has one, so you can read the original claim in context.

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