The Art of Eating
Is about the Best Food and Wine.
The Art of Eating is about the best food and wine — what they are, how they are produced, and where to find them. I began in 1986 by writing a slim black-and-white newsletter, which grew into a print magazine and eventually became an online magazine. I moved to Substack in order to focus on what I enjoy most — getting the facts, interviewing, tasting, seeing for myself, and writing. Now once again I’m the primary writer.
I care most of all about taste and the connection of taste to place: the most delicious food is usually closest to nature. I look for the essence, the origin, the classic, the prime example. If you aren’t anchored in those — and the senses — you miss so much pleasure.
I’ve written several books including 50 Foods, The Art of Eating Cookbook, and The Food & Wine of France. I’m currently working on a book about Italy.
The kind of writing you find in The Art of Eating takes time and resources, and it exists only because of your support. Please consider becoming a paid subscriber.
Paid subscribers receive a new weekly article and unlimited access to The Art of Eating archive of recipes, past articles, and the Cheese Anthology (some of the best writing on cheese, even if I say so myself). It’s a large amount of top quality information, writing that really digs in and includes some seriously long reads. Free subscribers receive previews of articles and occasional complete articles.
Best,
Ed Behr
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