Eloísa Martín Policy Paper 76 October 2024 From Cultural Heritage to Culinary Tourism: Ras Al Khaimah as a Prime Destination for Emirati Cuisine Introduction Tourism is one of Ras Al Khaimah’s major industries and has experienced significant growth over the past years, aracting 1.13 million visitors in 2022 and 600,000 in the first half of 2023 (Skirka, 2023; RAK Media Office, 2023). Cultural heritage is a key component of Ras Al Khaimah’s tourism development and presents an opportunity to preserve local heritage through cultural tourism investments (Ras Al Khaimah TDA, 2016 apud MacLean 2018). However, absent from discussions concerning cultural tourism is a particular focus on Emirati cuisine. Emirati food should not be viewed as just a service for tourists who need to eat. It is also part of Ras Al Khaimah’s cultural heritage and may be viewed as an individual araction that can potentially diversify the tourism and hospitality industries. Previous studies have shown there is a need to establish policies that support the awareness of and access to Emirati cuisine in the country (Martin 2021, 2023). This is essential because national cuisines distinguish locality and contribute to tourist experiences and long-term sustainability of local cultures. Moreover, experiencing local culture and cuisine is increasingly important in travel experiences because it stimulates the interest of tourists. Executive Summary This policy paper examines Ras Al Khaimah’s food culture as a strong component of its cultural heritage and the opportunities this presents to develop the Emirate as a culinary tourist destination. This ethnographic study draws on interviews with local chefs and food and beverage professionals. The findings reveal that unlike in other emirates, quality Emirati cuisine is easily accessible and available in eateries throughout Ras al Khaimah. However, the issue faced by visitors and expat residents is that these eateries are oſtentimes not visible. Based on field observations and experiences at hotels and resorts, the author finds that Emirati food is almost absent from the menus offered at such venues, and that there is a lack of specific policies that support the awareness of and access to Emirati cuisine. Therefore, governmental stakeholders, entrepreneurs, and Emiratis wishing to preserve their heritage should combine efforts to deepen understanding and knowledge about Ras Al Khaimah’s culinary heritage. Through this approach, existing and new investors can be encouraged to reinforce Emirati pride and commitment to preserving local culinary traditions, recognizing the importance and value of Emirati food as a cultural heritage. Moreover, a deeper involvement of Emirati nationals in the hospitality industry would help promote an appreciation of national values and culture among tourists. A key recommendation is to expand Ras Al Khaimah’s tourism marketing strategy by branding the Emirate as an Emirati culinary destination. Developing community cookbooks and encouraging Emirati Food and Beverage (F&B) businesses to adopt sustainable and environmentally conscious practices is one way forward. This recommendation could help to create a trust seal that positively impacts visitors and residents to become more curious about experiencing the rich and delightful dishes offered through Emirati cuisines.