National identity is a fundamental pillar in the construction and cohesion of societies, as it expresses the cultural and historical values that characterize each nation. In the face of increasing global challenges, the strengthening of national identity has become an urgent necessity to preserve cultural heritage and strengthen national belonging. In this sense, innovation in entrepreneurship can play a pivotal role in achieving this goal, especially when it is associated with popular cuisine, which embodies a significant part of cultural identity. This research also represents an attempt to explore how to enhance the Omani national identity through entrepreneurial innovation associated with popular cuisines, focusing on strategies to transform these cuisines into innovative products that contribute to supporting the local economy and enhancing cultural awareness. Therefore, the current research paper came with the aim of discussing the impact of entrepreneurship promotion of national identity and concepts of citizenship through innovation in Omani folk cuisine, and to achieve the research goal, a qualitative approach was used by conducting interviews with (6) participants from (3) male and(3) female entrepreneurs in the field of Omani folk cuisine, and the results of the research paper indicated that there are a number of challenges facing female entrepreneurs in the field of folk cuisine: such as the logistical challenges of the long distance between home and the project site, in addition to the economic challenges represented by a small financial return and price pressures. Considering the research results, the researcher recommended the importance of promoting national identity and citizenship as part of the national culture through the use of Omani folk cuisine as a means of enhancing national identity and concepts of citizenship, in addition to promoting innovation in Omani folk cuisine by encouraging entrepreneurs and business owners to explore and apply new and innovative ideas in the field of Omani folk cuisine.
Samra Ramadhan Al Zadjali (Fri,) studied this question.