Understanding the luxury gastronomy experience through Michelin restaurants: a netnography approach with LDA and sentiment analysis
Yazarlar (4)
Selman Temiz Bozok Üniversitesi, Türkiye
Öğr. Gör. Dr. İbrahim BUDAK Kastamonu Üniversitesi, Türkiye
Ramazan Kurtoğlu Bozok Üniversitesi, Türkiye
Ozan Atsız Nevşehir Haci Bektaş Veli Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Foodservice Business Research | ||
| Dergi ISSN | 1537-8020 Scopus Dergi | ||
| Dergi Tarandığı Indeksler | Scopus | ||
| Makale Dili | İngilizce | Basım Tarihi | 11-2025 |
| Cilt / Sayı / Sayfa | – / 1 / 1–37 | DOI | 10.1080/15378020.2025.2585873 |
| Makale Linki | https://doi.org/10.1080/15378020.2025.2585873 | ||
| UAK Araştırma Alanları |
Karar Destek Sistemleri
Veri Bilimi ve Analitiği
Yapay Zekâ Teknolojileri ve Yönetimi
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| Özet |
| The publication of the Michelin Guide’s first list featuring Turkish restaurants in 2022 marked a significant milestone in Turkey’s rise in the luxury gastronomy category. This study explores the factors that have elevated Turkish restaurants to the luxury gastronomy level recognized by the Michelin Guide. Using a netnographic approach, 21,519 TripAdvisor reviews from 2013 to 2023 were analyzed using Latent Dirichlet Allocation (LDA) and sentiment analysis based on Ekman’s model. By integrating experiential dimensions identified via topic modeling with emotional expressions in reviews, the findings reveal five core themes shaping customer perceptions of Turkish fine dining: atmosphere, experience, food and service quality, local gastronomy, and complementary elements of luxury dining. |
| Anahtar Kelimeler |
| Luxury gastronomy experience | Michelin Türkiye Guide | online customer review | text mining |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 1 |
| Google Scholar | 1 |