The Art of Eating
The Art of Eating, Edward BehrThe best food and wine, with an emphasis on place.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 563 | Subscribers | Read | artofeating.substack.com |
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| #130 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Endive Tart
Vegetable & Fungi Recipes
Belgian Endive (Witloof)
Aha! That’s Why It’s Sometimes More Bitter
Three Beers from the Low Countries of Europe
Not at All Hop Juice, But They Can Be Challenging
Stopping By a Sugarhouse
They’re boiling at the sugarhouse on the 7th-generation McDonald Farm in Danville, Vermont.
Authors
The writers behind this newsletter.
The Art of Eating is about the best food and wine — what they are, how they are produced, where to find them. It began in 1986 as a newsletter by Edward Behr, grew into a print magazine, then became an online magazine. Now it has moved to Substack.
I've been writing about food for nearly 40 years, traveling especially in France and Italy, interviewing some of the top producers of food and wine. I pay attention to ingredients, spend time talking to farmers, and do a lot of cooking.
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