SHARJAH: The 34th Sharjah International Book Fair (SIBF 2024) is set to captivate audiences from November 6th to 17th with its theme 'It Starts with a Book,' offering a fusion of storytelling and culinary experiences. The event will host 47 live events at the Cookery Corner, featuring 17 chefs from 13 countries, showcasing a blend of tradition and innovation in culinary arts. According to Emirates News Agency, this year's edition will see first-time participation from culinary experts from Vietnam, Oman, Slovenia, and Nepal. The inclusion of these new cultural participants highlights the fair's commitment to providing a global culinary dialogue, enriching the event's offerings by merging diverse culinary heritages. Among the notable chefs participating is Moroccan chef Alia Al Kasimi, whose digital presence through her YouTube channel, Cooking with Alia, has garnered over 80 million views. She represents the intersection of digital media and culinary expertise. Ruby Bhogal, known for her appearance on The Great British Bake Off, will also contribute, drawing from her experiences as a magazine contributor. The fair aims to explore the evolution of food through chefs like Iraqi chef Lamees Attar Bashi and South African chef Zola Nene. Bashi combines Middle Eastern flavors with modern techniques, while Nene explores African cuisine through her bestselling books and television appearances, showcasing the complexities of contemporary culinary artistry. SIBF 2024 also emphasizes cultural traditions in food with chefs such as British-Vietnamese Thuy Diem Pham and Slovenian sourdough expert Anita Šumer. Pham brings her expertise in Vietnamese cuisine and restaurant experience, while Šumer showcases her skills in sourdough bread making, a practice gaining international acclaim. Irish chef Anna Haugh and South African chef Elmarie Berry will highlight the significance of heritage in modern cuisine. Haugh's work reflects her Irish roots through her London restaurant Myrtle, while Berry's book Kosbaar delves into her c ulinary heritage with a global audience. Lebanese chef Lina Saad and South African chef Mokgadi Itsweng will also share their culinary perspectives. Saad's Gourmand Award-winning book Ramadan Express explores Islamic culinary traditions, and Itsweng's work promotes indigenous African ingredients and plant-based diets, reflecting a shift towards sustainable food practices.