How Sharjah's children are using AI to rewrite 1,500-year-old fables
Based on the enthusiastic response from participants and parents, the House of Wisdom is exploring significant expansion, including specialised AI-focused workshops in game design, animation, and interactive fiction.
Plans also include extending the programme across more age groups with tiered levels for different skill sets.
Stay up to date with the latest news. Follow KT on WhatsApp Channels.
The camp is bridging Arab heritage with cutting-edge technology, inspiring youth through the wisdom and stories of their cultural past while introducing them to the potential of artificial intelligence.
The programme centers on Kalila wa Dimna, the 1,500-year-old masterpiece of Arabic literature, allowing young participants to honor its narratives and lessons while igniting its relevance for today's generation.
The AI-powered tools enable youth to repackage and reinterpret cultural content in creative and exciting ways, giving them the power to reimagine these ancient fables while learning new skills through generative technologies.
The summer camp integrates a diverse suite of industry-leading AI tools, ensuring there is something for everybody while providing opportunities to discover new passions and skills.
For text and narrative innovation, children learn to use large anguage models such as ChatGPT to reimagine plots and craft scripts, poems, and alternate versions of the legendary tales.
Visual storytelling comes alive through tools like Adobe Firefly, Canva's AI design suite, and RunwayML, enabling students to generate animations and story reels from text prompts.
Audio design utilises ElevenLabs to synthesise character voices and soundscapes, while platforms like Book Creator and Google Slides compile all elements into interactive digital books.
The experience culminates with holographic projectors and Augmented/Virtual Reality tools that transform student creations into immersive exhibits for the camp's digital kiosk showcase, merging physical and digital creativity.
AI has provided an accessible and inspirational way to explore storytelling by transforming young learners from passive listeners into confident creators.
Students who might struggle with traditional art can generate vivid illustrations and animations, while LLMs help them rework ancient fables into personally meaningful narratives.
The multi-sensory approach, blending text, visuals, sound, and interactive elements, deepens engagement with cultural heritage.
Children can hear their version of Dimna the jackal speak in a synthesised voice or experience AI-generated music accompanying their digital storybooks.
Adapting to AI
One of the most surprising outcomes has been how quickly and deeply children adapted to using AI tools in storytelling.
Beyond technical proficiency, participants formed unique and personal connections to the ancient tales, collaboratively reimagining traditional narratives with modern technology, often blending genres or adding culturally resonant twists.
Young participants expressed genuine excitement about their experiences. 'Yes! It was so cool to see the stories I imagined come to life with pictures and voices,' shared one student. Another added, 'Definitely! I want to make my own game or cartoon using AI next time.'
Parents have embraced the programme enthusiastically. 'I was looking for a programme that combined creativity and technology. This camp felt like the perfect balance,' explained one parent. Another noted, 'AI is the future, and introducing it in a creative and guided way like this helps children learn without fear or pressure.'
'He comes home every day excited to tell us what he created. That says a lot!' shared a parents. Parents have recognised the broader benefits. 'It builds confidence, curiosity, and digital literacy — all essential for tomorrow's world.'
'At House of Wisdom, we believe the true legacy of culture lies not just in preserving knowledge, but in passing it forward in ways that empower new generations to build upon it,' said Marwa Al Aqroubi, Executive Director of House of Wisdom.
She added, 'Our AI-powered summer camp was designed to help children shift from passive consumers to active creators, equipping them with the tools and confidence to reimagine timeless stories through the lens of emerging technologies.'
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The National
4 hours ago
- The National
Alba Street review: Japanese burgers and sophisticated sushi cater to the whole family
Feeding teenagers who turn their noses up at anything green or raw is a challenge. A big challenge when eating out. Choosing a place with plenty of backup options is a must. That's why a school holiday family outing to Dubai Mall 's Social Distrikt felt like a promising way to please everyone. At Alba Street, which has a menu full of Japanese-inspired bites and familiar comfort food, my 13-year-old twins could stick to burgers, fries and ice cream, while the grown-ups branched out. Where to sit and what to expect Social Distrikt opened in April. The indoor food hall and entertainment hub in the Fountain Views area of Dubai Mall has an open layout and bold graffiti-style art, giving the space energy and a youthful vibe. Its mix of global cuisines makes it ideal for adventurous eaters and choosy teenagers alike. The hall is quiet when we arrive. Alba Street, a 40-seat counter-service outlet with an izakaya-style open kitchen, sits neatly within the venue. A spin-off from Alba Restaurant in Downtown Dubai, it promises a casual-yet-refined take on Japanese street food. That's not a pitch that works on my fussy kids, so I have sold it to them as a burger-and-fries joint. We grab a table near the service hatch and settle in. The menu Alba Street reimagines its parent restaurant's menu with a fun, accessible twist. Created by chef Chistyakov Vladimir, the offering ranges from shareable snacks to hearty combos. There's an extensive selection of nigiri, sashimi, onigiri and hand rolls with ingredients such as scallop, eel, king crab and A5 Wagyu beef. For burger fans, like my two, standout options include the Wagyu kimchi burger and the spicy yuzu chilli chicken burger, both available in cheekily named combos: Grendizer and Cheat Day. Desserts follow the same East-meets-West theme, incorporating matcha and miso, while house-made drinks such as milk oolong mango lemonade and pink sakura water add a playful touch. I had prechecked the menu, so there are no surprises when the girls both order the Grendizer Power Pack combo (Dh115): Wagyu kimchi burger, fries, sauce and a drink. Everything comes in takeaway-style cardboard packaging, just how they like it. The burgers, packed with umami flavours and melted cheese, pass the picky test, even the spicy house-fermented kimchi. The hit of the meal, however, is the delicious home-made cherry almond lemonade. It vanishes in a few gulps. My wife opts for the Geisha Cheat Day combo (Dh95), sticking with a yuzu chilli chicken burger and fries. It's a safe option and goes down a treat. The fried chicken has a crispy crunch and, glazed in tangy yuzu chilli sauce and topped with shredded cabbage and creamy Japanese mayo, has an abundance of flavour. I'm not usually a sushi kind of guy, but I'm here for real Japanese flavours. Though starters include kale salad (Dh35), broken cucumber (Dh25) and popcorn shrimp (Dh45), I skip them and head straight for the sushi-style dishes. My selection includes salmon belly sashimi (Dh55) and tuna akami onigiri (Dh55). Served with soy sauce, both showcase the full range of Japanese flavours – sweet, sour, spicy, bitter and salty. The salmon belly is rich and buttery, and works well when dipped in soy sauce, delivering an umami taste. The tuna onigiri has a fresh, meaty texture with a well-balanced salt and seaweed taste. Wasabi dip adds another dimension, providing a kick to the taste buds. To order or not to order The king crab handroll (Dh90) is the pick of the bunch. It's a sweet, salty, sea-scented bite with excellent contrast provided by the rice, seaweed and veggies. But it was disappointing – not least for the girls – not to be able to sample dessert. The soft matcha ice cream (Dh25) had not been delivered on time by the supplier for our lunch outing. The other desert option, miso Snickers (Dh30) was also unavailable, so we had to go without. Save or splurge There's plenty of range when it comes to pricing, but the most expensive options are probably worth it if sharing. A 12-piece sashimi box with salmon, yellowtail, tuna and eel is Dh175 and an eight-piece nigiri box comes in at Dh165. Other shareable options include a four-piece handroll box (Dh150), two-piece onigiri set (Dh150), and 16-piece maki roll box (Dh135) with avo maki, California crunch, salmon avo and spicy tuna. For smaller appetites, individual items start from Dh35, with salmon the most affordable across formats. The verdict Alba Street pulls off a tricky balance: comfort food for hesitant teenagers and bold, high-quality Japanese street food for grown-up palates in a cool and casual setting. But with no guarantee dessert will show up, the sweet-toothed might leave with cravings still intact. Alba Street at Dubai Mall's Social Distrikt is open from 11am to 11pm from Sunday to Thursday and 11am to midnight on Friday and Saturday. Reservations can be made by calling 058 527 8771.
The National
5 hours ago
- The National
Timeframe: When the UAE was left spellbound by Harry Potter and the Cursed Child
Abu Dhabi is getting ready for a spellbinding experience as Harry Potter: The Exhibition comes to Manarat Al Saadiyat. But before the exhibition, the UAE was already captivated by the wizarding world created by J K Rowling as fans of the Boy Wizard turned out to Dubai's Mall of the Emirates for the book launch of Harry Potter and the Cursed Child in July 2016. The book featured the script of the then-new two-part play of the same name, which had its official premiere in London's West End. Fans of the eagerly awaited novel turned out to the Virgin Megastore inside the mall at 2am to be among the first to get a copy. The book went on sale at 3am, to coincide with the midnight launch in the UK. To set the mood, the Harry Potter movie theme music played in the background as fans dressed up for the occasion. Some had lightning-shaped scars on their foreheads, created with make-up pencils, while others wore the wizard's signature round eyeglasses. A woman wore a lavender wig – probably in honour of Nymphadora Tonks, a witch who died while defending Hogwarts – while a Professor Snape look-alike was spotted, with the distinctive nose and severe black hairstyle, along with a touch of kohl around the eyes. Black picnic tables were set up at the entrance of the store to mimic the Hogwarts Great Hall, while gold and black balloons were on the floor. There was even one foil balloon in the shape of the Snitch – the winged ball used in the wizarding sport of Quidditch. Co-written by Rowling, Harry Potter and the Cursed Child is set 19 years after the conclusion of the final novel in the series, Harry Potter and the Deathly Hallows. It features a grown-up Harry, struggling to balance his life as a father of three and an overworked employee of the Ministry of Magic.
The National
5 hours ago
- The National
Meet the 16-year-old Emirati chef whose traditional desserts are going down a treat at Expo 2025 Osaka
With its inviting glass facade design and showcase of the country's past, present and future, the UAE pavilion at Expo 2025 Osaka has been popular with Japanese visitors. The National was recently invited for a tour of the pavilion's sections, and how they demonstrate the UAE's deep connection to its past, while striving towards a better future. During the tour, we were told we would be attending a workshop hosted by an Emirati chef. I assumed that it would be someone with a lot of experience, perhaps one of the chefs who put together the Emirati menu at the pavilion's restaurant. I was pleasantly surprised to find out the workshop would be hosted by Khalifa Mohammed Al Otaiba, who is only 16 years old. Even more surprising was the number of Japanese visitors who flocked for one of the limited seats available to attend the workshop. In the 30-minute sessions, scheduled twice on the same day, chef Al Otaiba first cooked luqaimat, a traditional Emirati dessert consisting of fried dough balls covered in date syrup. Often eaten during Ramadan, luqaimat is a staple Emirati dessert. Always presented with a cup of coffee, they are often used in UAE homes as a way to welcome guests. In the second workshop, Al Otaiba cooked sago, a traditional dessert made using tapioca pearls and cooked with saffron and rose water. It takes on a golden colour from the saffron and is the perfect way to end a rich Emirati meal. Throughout the workshops, Al Otaiba was aided by chef Francisco Araya, Al Otaiba's mentor at the International Centre for Culinary Arts in Abu Dhabi. 'I feel really proud that I'm representing my country,' Al Otaiba tells The National. 'I feel like it's a chance to inspire other young chefs and young people to pursue careers in cooking.' The passion Al Otaiba has for both cooking and the traditional Emirati desserts he's preparing really shone through in these workshops. Curious Japanese attendants were not at all concerned with the age of the chef, they hung on to every word and were looking to learn how to prepare these dishes, as well as taste them for themselves. After the sessions were over, many attendees approached the young chef to thank him for showing them something new and allowing them to taste a piece of the UAE that they would have only been able to experience if they visited the country. Al Otaiba was introduced to cooking by his sister. 'She introduced me to ICCA and when I went to the course, I had a lot of fun and I enjoyed it and now I'm pursuing this in my free time," he said. 'I'm more of a technical person. That's why I entered cooking because it's very technical.' Despite his evident passion and talent, Al Otaiba surprised attendees when he said that he hoped to become an engineer, rather than a full-time chef. Cooking will remain his biggest hobby, he assured. Chef Araya in-turn is not giving up on his protegee just yet. "He wants to be an engineer, but I'm just going to let him go to university and then catch him back because I need that Emirati talent, to show the world how good Emirati food is," he says. The UAE pavilion has been hosting Emirati cooking workshops since the start of the Expo. Earlier in July, Emirati chef Mohammed Al Banna, owner of popular Dubai restaurant Al Banoosh, hosted workshops where he cooked margoog, a hearty lamb and vegetable stew seasoned with spices and dried limes. The restaurant at Expo has also become a popular spot, serving authentic Emirati food, such as machboos, fish stew and a vegetarian eggplant option, presented in the style of Japanese bento boxes. Mariam Al Memari, deputy commissioner general and pavilion director, and head of UAE Expo Office says that they wanted traditional Emirati food to have a more Japanese presentation. 'We really wanted the Japanese audiences to get to know the Emirati culture through food. We've designed the restaurant offering in that sense,' Al Memari explains. 'We wanted to make it presentable to the Japanese by presenting it in a bento box, which is traditional to them. "They're really loving the restaurant and the Emirati cuisine, which is something that was surprising knowing the Japanese and their taste palate – and they queue for more than an hour every day to get in.'
