This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transitional culinary fields connecting Asia to the broader world. From the Contents : 4. Umami abroad: Taste, Authenticity and the Global Urban Network; Shoko Imai / 7. Japanese Cooks in Italy: the Path-Development of a Culinary Field; Keiichi Sawaguchi / 9. The Remaking of a National Cuisine : The Food Education Campaign in Japan; Stephanie Assmann.