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 | 680 | Founded | 3 years ago | Last Issue | 10 days ago |
| Active | |||||
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artofeating.substack.comLatest Issues
Mayonnaise
Where Does Olive Oil Fit in?
WHEN I FIRST BEGAN to write about food, in the long-ago 1980s, I thought I’d be talking about basics that every home cook should know, like how to make a mayonnaise. (“Should” was what I meant, although I didn’...
Crunchy, Tender Purslane
With a Recipe for Yoğurtlu Semizotu Salatası (Purslane Salad with Yogurt)
Purslane, the weed, is crunchy in a tender way. It tastes green, vegetal, like lettuce but more flavorful, and it’s a little viscous. Once, with Ihsan Gurdal of the...
Gooseberries
With a Recipe for Gently Spiced Pickled Gooseberries
SOME PEOPLE LOVE gooseberries. They’re a cool-climate fruit, appreciated particularly in Russia, Germany, Poland, and the United Kingdom. The variety I’ve mostly grown, Hinnonmaki Red, i...
Battling the Woodchucks (with a Little Respect)
A borage plant (the flowers go in salad) trying to recover after being eaten.
EVERY DAY THE WOODCHUCKS scuttle across our driveway, usually one at a time, sometimes an adult with young. They’re well-fed, plump; they have sleek coats. They...
So Many Things Can Be Done to Wine — Added or Taken Away — and Often Are
But You Can Have a Glass of Pure Wine
TREE RESINS HAVE FLAVORED wine for 7,000 years; honey was added for sweetness in classical Greece; sulfur has been used for preservation since the first century CE; and, to clarify wine, at various dat...
Key Facts
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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How this newsletter ranks in the official Substack charts.
| #151 |
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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