symposium participants

• THE PROBLEM
  Posed by Zilkia Janer, Assistant Professor of Spanish, Hofstra University, New York

• THE GEOPOLITICS OF CULINARY KNOWLEDGE
  Zilkia Janer, Assistant Professor of Spanish, Hofstra University, New York

• COOKING UNDER THE RAJ
  David Housego, formerly with the 'Financial Times'; Director, Shades of India, Delhi

• SPICING IT RIGHT: BRITAIN'S LOVE AFFAIR WITH CURRY
  Roopa Gulati, Deputy Channel Editor, UKTV Food, London

• FOOD BYTES: REFLECTIONS FROM SOUTH AFRICA
  Devarakshanam Govinden, teaches at the University of KwaZulu-Natal, Durban

• FEEDING MODERN DESIRES
  Krishnendu Ray, has taught for a decade at the Culinary Institute of America and is an Assistant Professor at New York University, New York

• EAT OUT, EAT IN
  Ashok Malik, journalist with 'The Pioneer', Delhi

• MARIJUANA CONSOMMÉ
  Richard Holkar, author, hotelier and chef; President, Rehwa Society, Maheshwar

• PUNJABI CHINESE
  Sourish Bhattacharyya, Executive Director, Indian Wine Academy, Delhi 

• TAKING FOOD SERIOUSLY
  Rudrangshu Mukherjee, Editor, Editorial Pages, 'The Telegraph', Kolkata

• FOOD AS HEALTH, ETHICS, AND SOCIAL MARKER
  Vijayan Kannampilly, artist and writer, Delhi 

• SURVIVAL OF THE BEST
  Marut Sikka, restaurateur, Delhi

• IN THE FLESH
  Nilanjana S. Roy, freelance columnist and reviewer, Delhi 

• IN MEMORIAM 
  Remembering Kumar Suresh Singh: Scholar, Administrator and Friend
  Walter Hauser, Professor Emeritus of South Asian History, University of Virginia, Charlottesville

• COMMUNICATION
  Received from Fali S. Nariman, Delhi; Sharada Jain, Jaipur; and Sunil Mitra Kumar, Mumbai 

• BACKPAGE