Discovering Irish-Arab Culinary Connections at the 43rd Sharjah International Book Fair
Connecting Cultures Through Cuisine: Chef Anna Haugh’s Culinary Journey at the 43rd Sharjah International Book Fair
Sharjah, November 10, 2024
In an illuminating exploration of culinary heritage, celebrated Irish chef Anna Haugh demonstrated the rich tapestry of flavors that intertwine Irish and Arabic cultures during a lively cooking session titled “Irish Classics,” held at the 43rd Sharjah International Book Fair (SIBF). As food lovers and connoisseurs gathered at the Expo Centre Sharjah, they were treated not only to a unique culinary experience but also to insights into how cultural narratives are often told through the food we share.
The backdrop of this gastronomic experience is SIBF 2024, which runs from November 6 to 17 and showcases the theme “It Starts with a Book.” The event features an impressive roster of international talent, with 47 live cooking demonstrations led by 17 chefs from 13 nations. This year’s fair emphasizes the crucial dialogue between literature, culture, and the arts, making it an ideal setting for Haugh’s demonstration.
During her session, the chef prepared a caramelised swede and honey soup alongside a traditional Irish baked bean can soda bread. Haugh deftly articulated the connections between the evolution of Irish cuisine—from its roots in wild foraging to the contemporary emphasis on meat and dairy—as she chopped swede, a root vegetable similar to turnip, into bite-sized pieces. The transformation of humble ingredients into culinary delights illustrates the universality of cooking as a form of storytelling.
“While we have distinct culinary identities, commonalities abound,” remarked Haugh, as she expertly caramelised the swede in butter, infusing flavors with minced garlic and a touch of honey. The cooking process itself became a metaphor for cultural synthesis, demonstrating how traditions are shared and reshaped through food.
Haugh continued her culinary journey by boiling the mixture and subsequently blending it with milk and cream, skillfully adhering to the Irish tradition of pureeing soups. This meticulous preparation was punctuated by her emphasis on the importance of tempering spices in Irish cooking, a skill that resonates deeply in the culinary practices of the Arab world. The final dish was garnished with toasted sesame seeds, cumin seeds, and chopped hazelnuts, adding layers of texture and flavor that complemented the rich base soup.
In tandem with the soup, Haugh prepared a traditional Irish soda bread, highlighting another intersection between Irish and Arabic culinary traditions. Using a blend of wholesome ingredients—wholemeal flour, buttermilk, baking powder, demerara sugar, salt, and bicarbonate of soda—she mixed the dough and filled small tins, a notable deviation from the Irish norm of baking a single, large loaf. “Ours is not a yeast-based bread; it is the use of buttermilk that draws parallels to the yogurt used in Arabic cooking,” Haugh explained, reinforcing the idea that culinary practices can serve as a bridge between cultures.
Once the bread was baked to a golden perfection at 200 degrees Celsius and sliced, it made an ideal accompaniment to the soup, which received resounding praise from the diverse audience of women and children who had gathered around. The experience was one of communal gathering, where food served not only to nourish but also to facilitate conversation about heritage, tradition, and identity.
As the Sharjah Book Authority presents this year’s fair, it is clear that events like SIBF are essential in fostering cultural exchange. With a schedule that includes 600 workshops covering various themes and interests, the fair aims to engage an audience spanning generations and backgrounds. Prominent Emirati authors and intellectuals are also contributing to the dialogue, showcasing the depth of literary talent in the region.
The synergy between Anna Haugh’s culinary exploration and the theme of SIBF 2024 encapsulates the essence of culture as a living, evolving narrative. Through the act of cooking, the chef transcended mere food preparation to create a living connection between Ireland and the Arab world, reminding us all of the power of cuisine as an expressive medium of identity, heritage, and empathy.
As SIBF continues to unfold, it is poised to celebrate the many ways in which knowledge, creativity, and community coexist—anchored in the simplest of acts: the sharing of food.
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