The main goal of this project is exploring, describing and analysing how Emirati food appears as a source of social memory and heritage in the emirate of Ras Al-Khaimah. In order to attain this goal, I will map the field of food production and consumption, both at domestic and professional levels, and identify, describe and analyse how Emirati dishes are showcased in different cultural events, as performance of local culture and construction of traditions. In addition, I will identify the local discourses and narratives regarding ingredients, flavours and recipes, in order to observe the construction of a collective memory, while considering the impact of a globalized foodscape among RAK nationals ́ perceptions and practices regarding food. Since food preparation and consumption is not homogeneous, I will compare such practices by observing gender, generation and social class diversities. The methodology that guided the construction and analysis of the corpus was Grounded Theory (GT), and will be developed through a qualitative strategy using semi-structured in-deep interviews and participatory and direct observation in professional and domestic kitchens, as well as in Emirati cultural and food events..