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The objectives of this research were 1) to explore the local raw ingredients used for cooking 2) to study local food and to lead to the creation of community food identity and 3) to give recommendations for promotion and development of Gastronomic tourism for Khanab Nak community, Pak Phanang district, Nakhon Si Thammarat province. The qualitative research was used to examines the accuracy of the data using the triangulation principle. The primary data were collected from the residences in the area’s local villagers, community leaders and local government organizations, using participatory observation methods, in-depth interviews and focus group discussion. Furthermore, secondary data were examined by researching documents, texts, articles, and related research.


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