Therefore, it can be said that street food has a strong relationship with tourism. In addition, in the context of the global food system, it is stated that street food has important economic, cultural and spatial effects. In this context, street food vendors are understood as part of the urban..
A Systematic Review of Street Tastes Studies
Beysun GUNER*
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Although gastronomy is a field of study directly related to tourism, it is expressed as the interaction of everything related to eating and drinking (Scapato, 2002; Santich, 2004; Kivela and Crotts, 2006). Gastronomy, which has been on the agenda of the media in recent years; It has gained popularity by becoming the focus of attention of societies and this trend continues rapidly. Interest and tendencies towards good food, local flavors and gourmet delicacies affect the touristic experience of a destination, creating tourist attraction (Hall et al., 2003).
The increase in consumers' interest in street food has led to changes in the way of thinking about street food. Travelers want to get to know the culture of the places they visit and be intertwined with the society, to know the stories of the
Sociology of Food they eat, and to experience local flavors. Such food culture experiences have become the primary reason or driver for travelers to travel to a particular resort (May et al., 2021).
Street food has an important role in reflecting the culinary culture of a destination by representing various authentic cuisine types and traditional local food cultures (Winarno and Allain, 1991), and contributing to the development of gastronomic tourism all over the world (Choudhury et al., 2011). comes to the fore in diversification and development (Choi, Lee, & Ok, 2013).
Therefore, it can be said that street food has a strong relationship with tourism. In addition, in the context of the global food system, it is stated that street food has important economic, cultural and spatial effects (Fust ´e-Forn ´e, 2021). In this context, street food vendors are understood as part of the urban creative food economy, which consists of specialist, ethnic and innovative small and medium-sized businesses (SMEs) serving local, organic and fusion cuisine (Donald and BlayPalmer, 2006; Alfiero et al., 2019).
Today , the increasing interest in street food, which is associated with gastronomic tourism , economy and culture, has also been reflected in research on this subject. In this context, the compilation of academic studies on street flavors within the scope of tourism literature will be an important guide for the literature. From this point of view, in this study, a main table of the studies conducted in international databases on "street food" was tried to be obtained by systematic compilation and general information about the studies was compiled by presenting. In this context, it is thought that this study will contribute to the related literature.
Conceptual Framework
Changing and developing lifestyles, limited cooking time, cultural and social-economic reasons have led to significant changes in people's food choice characteristics and consumption levels, changing market demands and personal eating habits, simplicity and convenience, the search for value for money street food. consumption (May et al., 2021). street food; It defines it as ready-to-eat food and beverages prepared and/or distributed by vendors or peddlers on the streets and similar places (FAO, 2021).
Street food is prepared in a short time by the vendors with their own equipment in mobile cars, fixed counters or on food trucks and served quickly. In addition, street food can be located in centrally designated market areas or semi-permanent sites in less developed areas (Handerson et al., 2012).
It is stated that approximately 2.5 billion people in the world eat street food in some way every day and this is the main source of nutrition for most of them (Kraig and Sen, 2013). It is stated that almost half of the household food budget in some parts of Thailand and Nigeria, more than a quarter in the Philippines and Indonesia, and about one-third of all residents of a medium-sized town in Egypt is spent on street food (Tinker, 1999) . Street food, which gives an idea about both cheap food and the contemporary society and heritage of the destination, has an important role as a tourist attraction and contributes to the development of gastronomic tourism (Handerson et al., 2012).
Street food reflects local cultures with different regional cuisine styles (Winarno and Allain, 1991). In addition, street food is seen as an effective way to present a variety of culinary backgrounds that are easy to cook and eat, as well as providing an example of the diversity of food that has become attractive to people with increasing tourism demand, reflecting the city profile and being a crucial part of city culture (Fusté-Forné, 2021). ). Thus , it turns into a touristic product by providing tourists visiting the region with the opportunity to get to know the local tastes and food culture of the region, and contributes to the development of the region in terms of tourism (Choi, Lee and Ok, 2013).
In the study by Handerson et al. (2012), tourists have generally positive attitudes towards street food, street food outlets and peddlers offered in Singapore, but have doubts about hygiene and cleanliness, the unique qualities of street food in Singapore and its cultural implications. and the rate of those who see it as a symbol of heritage is not very high (Handerson et al., 2012). It is seen that street food researches are associated with food safety, hygiene and sanitation, determination of attitudes towards street food consumption, behavioral intention, street food preference, critical success factors in street food business.
In the study of Choi et al. (2013), street food customers are concerned about unhygienic utensils, inadequate hand washing, improper food storage conditions, non-fresh materials and insufficient water supply; In addition, it has been concluded that street food customers have the perception that consuming street food can lead to health problems such as food poisoning, unbalanced nutrition and obesity.
It is stated that due to these factors, risk perception develops easily and this negatively affects the attitudes of customers towards street food. They emphasize that consumers' perceived risks are more critical than perceived benefits in determining customers' attitudes. Similar findings are also included in the results of the research conducted by Gupta, Khanna, and Gupta (2018).
Accordingly, street food consumers are concerned about improper disposal of waste, use of dirty containers for food preparation and storage, poor landfills, use of poor quality raw materials, especially oils, and scarcity of drinking water at the food preparation site. Due to the reasons mentioned above, a negative perception may occur among consumers and it can be perceived that the consumption of these foods may lead to health problems such as food poisoning, irregular or unbalanced nutrition , lifestyle disorders such as obesity and diabetes.
On the other hand, another study highlights that there is still a general concern among tourists about the hygiene and sanitation standards of street food vendors in Phuket (Chavarria and Phakdee-auksorn, 2017). E. Coli and Salmonella DNA, which may threaten public health, was detected in food served raw or cooked in 14 of 30 food trucks sampled from developed tourism regions in the USA.
As a result of the observations, it has been revealed that there is a lack of hygiene and sanitation in the hygiene practices of food preparers, in the kitchen tools used, and infrastructural deficiencies in the cars of the sellers (Okumuş et al., 2019). In addition, according to the results of another study, significant differences were found between external and internal auditors in the evaluation of hygiene practices.
It has been revealed that the external auditor is more critical than the internal auditors in rating certain good hygiene practices, and they objectively evaluate routine activities and good hygiene practices in food trucks. It has also been concluded that internal and external inspectors are important in assessing sanitation risks in food trucks and that external inspectors are less prone to bias, external inspections are an effective tool to improve food safety of street food (Dolberth Dardin et al., 2021). The research by Tarulevicz and Ooi (2019), on the other hand, reveals interesting results.
According to the results of the research, while some of the authorities, citizens and visitors complain about food safety problems, many of them care about the important social functions of street food. In the research, it is stated that mobile street food has become an important tourism marketing platform, with cultural diversity and symbolic values rather than being a source of concern.
According to the results of the study on street food vendors and their management, it is stated that in order to be successful in street food business, it is necessary for the operators to be connected with their surroundings, the main driving force of success is locally sourced raw materials and strategically located sales points.
However, to ensure the sustainability of street food business, quality and traditional products alone are not enough and require senior management skills. The ability to establish partnerships with suppliers, ensure customer loyalty, invest in staff training and expand communication channels are strategic management tools that a business must use efficiently to achieve success (Alfiero et al., 2019).
Method
The method of the research is systematic review. In this method, in order to answer a specific research question in general, the researcher scans and synthesizes the relevant publications according to predetermined criteria (Lasserson, Thomas, & Higgins, 2019) and includes them in the analysis by using certain inclusion and exclusion criteria (Karaçam, 2013).
Purpose of the research
In this study , it is aimed to obtain theoretical information and make inferences on the subject by examining the studies on street food in the Web of Science database by systematic compilation method. For this purpose, answers to the following questions were sought and evaluations were made.
Between which years were international studies conducted?
What are the methods used in the research?
In which journals has the research been published?
What are the important conclusions from the main findings of the studies?
Population and Sample of the Research
The universe of the research; It consists of articles about “street food ” in the scope of Web of Science, one of the international databases . The sampling method is criterion sampling, one of the purposive sampling methods (Yıldırım & Şimşek, 2016).
Data Collection Process and Analysis of the Research
The article search was done on August 15, 2021. The keywords used in the article search were determined as "street food" and "hawker food". The inclusion criteria of the study; It has been determined as the studies published in full text in the category of "Hospitality Leisure Sport Tourism" on Web of Science, published in English and in the type of article, included in the titles and abstracts of the keywords determined in the relevant database, and directly related to the field of tourism and gastronomy.
As the exclusion criteria, the researches made before 1990, book chapters and researches repeated during the scanning, which were outside the "Hospitality Leisure Sport Tourism" category, were determined and the publications in this type were not included in the study.
There was no inclusion or exclusion. As a result of the search made by entering the keywords determined according to the inclusion and exclusion criteria, sixteen (16) articles were reached and fifteen (15) articles that met the above-mentioned criteria were included in the study. In the research, document analysis (Creswell, 2002) as a data collection method and descriptive analysis (Miles & Huberman, 1994) techniques were used as analysis method.
Results
The articles included in the systematic review made according to the determined inclusion and exclusion criteria were analyzed in line with the purpose of the research, and the findings are presented below in tables and in line with the explanations below the tables.
Table 1. Distribution of Studies by Years
|
Year
|
f
|
%
|
Writers)
|
|
2012
|
one
|
6.6
|
Handerson et al.
|
|
2013
|
one
|
6.6
|
Choi et al.
|
|
2017
|
one
|
6.6
|
Chavarria and Phakdee-auksorn
|
|
2018
|
one
|
6.6
|
Gupta, Khanna and Gupta
|
|
2019
|
5
|
33.3
|
Tarulevicz and Ooi; Okumuş, Sönmez, Moore, Auvil and Parks; Gupta, Sajnani and Gupta; Gupta, Khanna and Gupta; Alfiero Bonadonna, Cane and Lo Giudice
|
|
2020
|
2
|
13.3
|
Jeaheng and Han; Chong and Stephenson
|
|
2021
|
4
|
26.7
|
Dolberth Dardin, Opolski Medeiros, do Nascimento Knee, Luizi da Costa and S. Fiori Fusté-Forné; May et al.; Chatibura
|
|
Total
|
15
|
one hundred
|
|
The distribution of the studies examined in the study by years is shown in Table 1. Accordingly, in the relevant database, it was revealed that the most research on street food was conducted in 2019 with 33.3% (f:5). This is followed by 2021 with 26.7% (f:4) and 2020 with 13.3% (f:2). According to the inclusion criteria, the first academic study on street food in the relevant database was found in 2012. Since 2019, an increase has been observed in the number of studies.
Table 2. Distribution of Studies by Methods
|
Research Method
|
f
|
%
|
Writers)
|
|
Quantitative
|
7
|
46.7
|
Handerson et al., 2012; Choi et al., 2013; Chavarria and Phakdee-auksorn, 2017; Gupta et al., 2018; Gupta, Khanna and Gupta, 2019; Gupta, Sajnani and Gupta 2019; Dolberth Dardin et al., 2021
|
|
Qualitative
|
4
|
26.7
|
Chatibura, 2021; Fusté-Forné, 2021; Chong and Stephenson, 2020; Alfiero et al., 2019;
|
|
Mixed
|
2
|
13.3
|
May et al., 2021; Jeaheng and Han 2020
|
|
Other
|
2
|
13.3
|
Okumus et al., 2019; Tarulevicz, and Ooi, 2019.
|
|
Total
|
15
|
one hundred
|
|
The distribution of the studies examined within the scope of the study according to their methods is shown in Table 2. According to this, it is seen that the quantitative research method is mostly used in studies with a rate of 46.7% (f:7). The rate of use of qualitative research is 26.7% (f:4). In addition, 13.3% (f:2) of the studies were conducted with mixed research method.
Table 3. Distribution of Researches by Journals Published
|
Journal Name
|
Number of Articles
|
Total (%)
|
Writers)
|
|
International Journal of Hospitality Management
|
2
|
13.3
|
Handerson et al., 2012; Okumus et al., 2019
|
|
Tourism Management Perspectives
|
2
|
13.3
|
Chavarria and Phakdee-auksorn, 2017; Alfiero et al., 2019
|
|
International Journal of Tourism Cities
|
2
|
13.3
|
Gupta, Khanna, and Gupta, 2019; Chatibura, 2021
|
|
Journal of Travel & Tourism Marketing
|
one
|
6.6
|
Choi et al., 2013
|
|
Tourism Review
|
one
|
6.6
|
Gupta et al., 2018
|
|
Tourism Geographies
|
one
|
6.6
|
Tarulevicz and Ooi, 2019
|
|
International Journal of Culture, Tourism and Hospitality Research
|
one
|
6.6
|
Gupta, Sajnani and Gupta 2019
|
|
Journal of Hospitality Management
|
one
|
6.6
|
Jeaheng and Han, 2020
|
|
Tourism and Hospitality Research
|
one
|
6.6
|
Chong and Stephenson, 2020
|
|
Journal of Quality Assurance in Hospitality & Tourism
|
one
|
6.6
|
Dolberth Dardin et al., 2021
|
|
International Journal of Gastronomy and Food Science
|
one
|
6.6
|
Fuste-Forne, 2021
|
|
International Journal of Early Childhood Special Education
|
one
|
6.6
|
May et al., 2021
|
|
Total
|
15
|
one hundred
|
|
The distribution of the studies examined in the study according to the journals in which they were published is shown in Table 3. According to this; The first of the articles on street food in the interest database was published in 2012 by Handerson et al. (2012) in the International Journal of Hospitality Management. The publication rate of the studies in this journal was calculated as 13.3% (f:2).
This is followed by Tourism Management Perspectives (13.3%; f:2) and International Journal of Tourism Cities (13.3%; f:2) with the same rate. While 93.3% (f:14) of the journals included in the review are in tourism journals, the journal in which an article is included (6.6%; f: 1) is in the field of educational sciences.
Table 4. Highlighted Results in Studies on Street Food
|
Theme
|
Highlighted Results
|
(f)
|
%
|
Writers)
|
|
|
Consumers have a positive attitude towards Singapore street food
|
one
|
4
|
Handerson et al., 2012,
|
|
Perceived benefit positively affects attitude
|
one
|
4
|
Choi et al., 2013
|
|
Perceived risk causes negative attitude
|
one
|
4
|
Choi et al., 2013.
Gupta, Khanna and Gupta, 2018.
|
|
Perceived benefit has a positive effect on attitude
|
one
|
4
|
Gupta, Khanna and Gupta, 2018.
|
|
Cultural and local experiences, menu and atmosphere, staff service, value for money, product appeal, staff competence, traditional and authentic experiences positively affect tourist satisfaction with Thai street food.
|
one
|
4
|
Jeaheng and Han, 2020.
|
|
|
Attitude towards street food fully mediates the relationship between perceived benefit and behavioral intention and partially mediates the relationship between risk perception and behavioral intention.
|
2
|
8
|
Choi et al., 2013.
Jeaheng and Han, 2020.
|
|
Influence, subjective norms, service quality, satisfaction, and perceived behavioral control are all important predictors of behavioral intentions towards street food in Phuket.
|
one
|
4
|
Chavarria and Phakdee-auksorn, 2017
|
|
Attitude towards street food positively affects behavioral intention
|
2
|
8
|
Gupta, Khanna and Gupta, 2018. Jeaheng and Han, 2020.
|
|
Perceived risk negatively affects behavioral intention towards street food
|
one
|
4
|
Gupta, Khanna and Gupta, 2018.
|
|
Tourist satisfaction, attitude, loyalty and behavioral intention have a positive effect on tourist loyalty intention towards Thai street food.
|
one
|
4
|
Jeaheng and Han, 2020.
|
|
|
The connection of street food operators with their surroundings, their location in a critical location, the main drivers of success are locally sourced raw materials and the presence of strategically located sales points affect success
|
2
|
8
|
Alfiero, Bonadonna, Cane and Lo Giudice, 2019.
May et al., 2021.
|
|
The process of transforming it into a franchised business requires a large amount of capital resources, planning and business knowledge, and risk-taking skills.
|
one
|
4
|
Chong and Stephenson, 2020.
|
|
The combination of street food and the historic city creates a crucial critical success factor. The existence and extent of regulatory sanctions is key. Also, the human capital factor is a key factor for the success of any street food destination.
|
one
|
4
|
Chatibura, 2021.
|
|
|
Singapore street food has cultural diversity and symbolic values rather than being a source of food safety concern.
|
one
|
4
|
Tarulevicz, and Ooi, 2019.
|
|
Elements that may threaten public health have been identified in food trucks in developed tourism regions.
|
one
|
4
|
Okumus et al., 2019.
|
|
Internal and external auditors are important in assessing sanitation risks in food trucks external auditors are less prone to bias, external audits are an effective tool to improve the food safety of street food
|
one
|
4
|
Dolberth Dardin et al., 2021.
|
|
|
“Chicken tikka” is the most preferred street food in India.
|
2
|
8
|
Gupta, Sajnani and Gupta, 2019.
Gupta, Khanna and Gupta, 2019.
|
|
Some demographic variables (country, gender, age, religion and education) affect the choice of street food.
|
2
|
8
|
Gupta, Sajnani and Gupta, 2019.
Gupta, Khanna and Gupta, 2019.
|
|
|
Street food vendors revealed that they perceive street food as a very important part of city culture, as a way of presenting their culinary background.
|
one
|
4
|
Fusté-Forné, 2021.
|
|
He has the view that street food has an authentic value in terms of the future of gastronomic tourism.
|
one
|
4
|
May et al., 2021.
|
|
Total
|
|
25
|
one hundred
|
|
The distribution of the studies examined in the study according to their themes and highlighted results is shown in Table 4. According to this, the compiled researches on street food are “attitudes towards street food, the effect of street food on behavioral intention, critical success factors in street food business, evaluations on food safety-hygiene and sanitation, evaluations on street food preferences of tourists, opinions of street food vendors”. It is grouped under 6 themes.
Under these themes, 25 main results were determined. The most emphasized results among the studies were discussed under the theme of the effect of street food on behavioral intention.
Conclusion, Discussion and Recommendations
In this research, a systematic review of the studies on the Web of Science database of street food, which is an important component of gastronomic tourism, was made. According to the results of the study, the first of the articles scanned in the category of "Hospitality Leisure Sport Tourism" in the Web of Science database was found in 2012. However, it has been observed that there has been an increase in the number of studies on street food as of 2019. It can be said that the increase observed in the interest in street food with the acceleration of gastronomic tourism has been effective in the increase of academic research on this subject.
The mentioned academic studies have focused on consumers' attitudes towards street food, behavioral intentions and street food preferences, and the views of street food vendors, critical success factors in street food business, and food safety of street food.
In studies on street food, it is seen that the quantitative research method is adopted in nearly half of the research method used, and it is seen that qualitative and mixed research methods are also used. When the published journals are examined, it has been determined that apart from only one publication, the others are journals that publish in the field of tourism.
When researches on street food are examined, it is seen that most of the researches are handled geographically within the scope of Far East and Asian countries. Studies in Thailand (Chavarria and Phakdee-auksorn, 2017; Jeaheng and Han, 2020), Singapore (Handeson et al., 2012; Tarulevicz, and Ooi, 2019), India (Gupta, Khanna, and Gupta, 2019; Gupta, Sajnani, and Gupta 2019) ), Korea (Choi et al., 2013) and Malaysia (May et al., 2021; Chong and Lee, 2020) are the countries with the most research on street food.
These countries also represent the geographies where street food consumption is most common (Choi et al., 2013; Tinker, 1999). In addition, the compatibility of street food with hygiene and sanitation conditions was frequently investigated in studies, and the results revealed that street food contains elements that may pose a threat to public health in the analysis and preparation stages (Okumuş et al., 2019).
However, street tastes are also seen as an important component of gastronomic tourism, and although it causes tourists to worry about food safety (Chavarria and Phakdee-auksorn, 2017), it is also underlined that they are an element of touristic attraction and cultural diversity (Tarulevicz and Ooi, 2019). . In this context, the necessary inspections and inspections by local authorities are considered important in terms of ensuring food safety (Dolberth Dardin, 2021).
In case of risk perception regarding street food consumption, while the attitude of consumers is negatively affected (Choi et al., 2013; Gupta, et al., 2018), the perception of benefit affects the attitude positively (Choi et al., 2013; Gupta et al., 2018). ). Consumers' street food preferences (Gupta, Khanna, & Gupta, 2019; Gupta, Sajnani, & Gupta, 2019), their attitudes towards street food (Handerson et al., 2012; Choi et al., 2013; Gupta et al., 2018; Jeaheng and Han, 2020) and their effects on behavioral intention (Choi et al., 2013; Chavarria and Phakdee-auksorn, 2017; Jeaheng and Han, 2020), studies have also been conducted on the views of street food vendors on street food management.
Strategic positioning and selection of raw materials from local sources are considered important for success for street food operators to be successful (Alfiero et al., 2019.) It is seen that street food vendors have a large amount of capital resources, planning and business knowledge, and risk-taking skills are critical factors for their success. (Chong and Stephenson, 2020) are also emphasized.
The data obtained from the scope of the study were limited by scanning with the Web of Science database and two keywords and the category of "Hospitality Leisure Sport Tourism". Studies on street food are still new and limited in number. Studies similar to this study can be carried out in different national and international databases, enriching it with wider and different studies and contributing to the literature.
In the studies, it is seen that mostly studies on street food of Asian and Far East countries are dominant. Studies on street food in other parts of the world are very limited, and academic studies can be conducted in European, North American and South American countries on street food. Street food is important in terms of gastronomic tourism. However, there are limited academic studies on this subject. Therefore, in future research, it is thought that addressing street food in the context of gastronomic tourism will contribute to the literature.
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As the head chef Ahmet ÖZDEMİR, I see the source:
Ms. I sincerely thank Beysun GÜNERİ for her academic studies titled "A Systematic Compilation on Street Tastes Research" and wish her success in her professional life . It will definitely be considered as an example by those who need it in professional kitchens, related research and in the world of gastronomy.