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Food-based tourism motivates visitors to experience the culture and nature of a destination through its food. The inclusion of local and traditional foods in tourism is commonly seen as positive for local economies, cultural revitalization and biodiversity in rural and Indigenous communities (Giampiccoli & Hayward, 2012;Hall & Sharples, 2003;Sidali et al., 2016). However, some scholars challenge these perspectives, and argue that the impacts of tourism on local communities, including the commodification of traditional

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