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 | 687 | Founded | 4 years ago | Last Issue | 7 days ago |
| Active | |||||
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artofeating.substack.comLatest Issues
Tarte Tatin
La Tarte aux Pommes Renversée
Putting the apples on the bottom and the crust on top allows the juices from the apples to caramelize and helps ensure that the crust is crisp. Turn the tart upside down, and you have a tarte Tatin. While open...
And Now There Are Apples
No Cinnamon
I TOOK A BITE OF A Vermont apple from a full bag and thought, with a little surprise, “That’s a good apple!” I have high standards for apples, and they aren’t always met. This one was smallish, yellow with a pink blush, somewha...
The Tunbridge World’s Fair
Photographs by Kimberly Behr.
The small town of Tunbridge, Vermont, has held a mainly agricultural fair every year since 1867. The “World’s Fair” part is a joke that dates from the 19th century. We were there on Thursday, which was Agricul...
Pure Wine from the Jura Mountains of France
Pierre Overnoy and Emmanuel Houillon
THE SMALL JURA WINE REGION lies in eastern France on the slopes of the Jura Mountains, which run over the border into Switzerland. The Jura is better known for Comté cheese, and I first went there for c...
Italian Meatballs
Polpette Are Moist and Tender
Recently, it was my wife’s and my turn to host a meal for two dozen family members. I cooked the main course and baked bread; others brought salad or dessert. This meal is an unfancy weekly event, and the food...
Key Facts
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| Subscribers | Engagement | 74 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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| #163 |
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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