The Sheikh Mansour bin Zayed Agricultural Excellence Award launched “Emirati Cuisine: A Culinary Memory. A Timeless Heritage” during Global Food Week in Abu Dhabi on 8 October. The Abu Dhabi Media Office says the book documents 76 Emirati recipes in Arabic and English, arranged in five sections: Fawala, meat, poultry, from the sea, and from the bounty of the land. It is intended as a record of food traditions and their links to local resources and community practices.

Research and documentation were carried out with the Abu Dhabi Heritage Authority and National Library and Archives, alongside Emirati chefs Mariam Al Mansouri, Musabah Al Kaabi, Ahmed Darweesh, Meera Al Naqbi and Faisal Al Harmoudi. The announcement says the work includes recipes, preparation methods and cultural context, and that the book will be sold in both languages. The launch also featured cooking demonstrations and a signing. It is a cultural documentation project; the notice does not quantify sales, readership or effects on local food production.