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Food, Culture & Society

An International Journal of Multidisciplinary Research

Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques

Robert RichardsonSchool of Hospitality & Tourism, Auckland University of Technology, Auckland, New ZealandCorrespondence[email protected]

https://orcid.org/0000-0003-4284-1732

Received 25 Oct 2022, Accepted 14 Jul 2024, Published online: 20 Jul 2024

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https://doi.org/10.1080/15528014.2024.2381305
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