The Art of Eating
The Art of Eating, Edward BehrThe best food and wine, with an emphasis on place.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 671 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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artofeating.substack.comLatest Issues
Rhubarb Primer
Rhubarb stalks with two more items of early spring, sorrel and ramps.
RHUBARB IS AN ODDITY in being a sour vegetable of spring that is treated mostly as a fruit, thanks to its tangy, green, fruity flavor, and is available before any actual...
Rocket
How Powerful Do You Like Your Arugula?
This spring, the first really fresh vegetable I tasted was a bag of local rocket (arugula) picked that day from a greenhouse. The leaves were less than eight cm (three inches) long, lightly peppery, c...
Basic Tomato Sauce for Pasta
Considering Olive Oil versus Butter
My basic tomato sauce for pasta is probably a lot like what you make. It’s based on a soffritto — chopped onion, carrot, celery, and garlic — and the taste is almost as much about those vegetables as it...
Cheeses from Faraway and Beyond
The Complete Experience of Terroir
TO MAKE THE SIMPLEST fresh cream cheese, I wanted a starter culture that was more or less generic, leaving little or no imprint of its own on the milk. Starters are based on lactic acid bacteria, the esse...
Parsley
It's the Most-Used Herb, and Yet We Don't Really Pay Much Attention to It
PARSLEY ISN’T ALL ONE THING. It’s not just curly or flat and grown in larger or smaller sizes, but it varies in flavor and intensity because of growing conditions an...
Key Facts
Audience Metrics
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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| #145 |
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, and then 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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