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 | 599 | Subscribers | Read | artofeating.substack.com |
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| #103 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Pears Poached in White Wine
Pears of nearly all varieties ripen off the tree, although they have to reach a certain maturity first. Once they’re picked, they benefit from some chilling, the length of time depending on the variety. Then they ripen at cool room temperat...
Spiced, Marinated Carrot Salad
Coriander and a Hint of Cumin
Primordial Beer
A Portrait of Cantillon, the Great Brewer of Lambic, in Brussels
Cheese Sauce, Stodgy and Unstodgy
What about Sauce Mornay?
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.
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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