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Role of Regional Cuisine in Promoting Cultural Heritage
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Which of the following is NOT a characteristic of regional cuisine that contributes to its role in promoting cultural heritage?
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A
Adaptation to modern tastes and preferences
💡 Explanation:
Regional cuisine is often characterized by its preservation of traditional cooking techniques, use of local ingredients, and reflection of the region's history and culture. Adaptation to modern tastes and preferences is not a defining characteristic of regional cuisine in the context of promoting cultural heritage.