Sharjah24: The Sharjah International Book Fair (SIBF 2024), now in its 43rd edition themed ‘It Starts with a Book,’ returns this November from 6-17, blending two distinct yet deeply intertwined experiences: the art of storytelling and the world of culinary delights. Visitors will find an event beyond books, offering a unique fusion of literary and cuisine creativity, with 47 live events at the Cookery Corner, led by 17 renowned chefs from 13 countries, showcasing a rich mix of traditions and innovations.
This edition includes debut participation from Vietnamese, Oman, Slovenia, and Nepal culinary experts. Each will contribute their unique culinary heritage to the event’s global conversation, providing an experiential layer to the fair that resonates with a world increasingly fascinated by food as both craft and culture.
Over 80 Million Views
SIBF 2024 will host Moroccan chef Alia Al Kasimi, known for her widely followed YouTube channel Cooking with Alia, who embodies this blend of storytelling and culinary expertise. With over 80 million views, her work exemplifies how digital media is reshaping how we experience and share food. Similarly, Ruby Bhogal—famed for her appearance on The Great British Bake Off—will bring her post-show experiences as a magazine contributor to outlets such as GQ and The Times, reflecting the increasingly blurred line between culinary artistry and popular culture.
The event will also feature chefs who have leveraged their platforms to bridge culinary traditions with modern techniques. Iraqi chef Lamees Attar Bashi, known for her programme Lamees’ Dining Table and her US-based company Bashi Foods, fuses Middle Eastern flavours with a contemporary flair, adding to a rich dialogue about the evolution of food. Meanwhile, South African chef Zola Nene’s bestselling books and television appearances offer another facet of this fusion, drawing from her experience as a resident chef on Expresso to explore the complexities of African cuisine in a modern context.
Beyond the recipe: The power of tradition
Yet, SIBF’s culinary spotlight is not merely about the art of cooking but about the cultural traditions that bind generations through food. Chefs like British-Vietnamese Thuy Diem Pham and Slovenian sourdough expert Anita Šumer carry forward these traditions, translating them for a global audience. Pham, a bestselling author and culinary expert whose London restaurant The Little Viet Kitchen is a favourite for those seeking authenticity with a twist, brings her deep understanding of Vietnamese cuisine to the fore. Šumer, meanwhile, will showcase her expertise in the art of sourdough—a skill that has, in recent years, captured global interest as both a culinary and cultural practice. Her books have been translated into several languages and received international accolades.
Other notable participants, like Irish chef Anna Haugh, highlight the enduring relevance of heritage. Haugh’s culinary journey, which led to the opening of her London-based restaurant Myrtle, is rooted in her Irish upbringing. Her work exemplifies how personal and cultural history can be reflected in modern cuisine. Similarly, South African chef Elmarie Berry’s approach to food styling and photography has found a global audience, with her book Kosbaar offering a deeply personal reflection on her culinary heritage.
Lebanese chef Lina Saad, whose Gourmand Award-winning book Ramadan Express explores the rich culinary traditions of the Islamic holy month, will also share her insights at the event. Her work exemplifies how food can serve as a bridge to understanding cultural and religious practices. In addition, South African chef Mokgadi Itsweng, who was celebrated for her commitment to promoting indigenous African ingredients, will bring her expertise to the stage. Itsweng’s award-winning book Veggielicious reflects a growing global movement towards plant-based diets rooted in traditional African flavours and sustainable food practices.
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