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 | 674 | Founded | 3 years ago | Last Issue | 7 days ago |
| Active | |||||
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artofeating.substack.comLatest Issues
Monkfish (Grilled on Skewers, with a Glass of Red Wine)
With Wild Fish the Question Is, Are They Sustainable?
You don’t see whole monkfish sitting on the ice at a fishmonger. They’re particularly unattractive, dominated by an oversized head. Only the tail and sometimes the cheeks are eaten (and...
“Vieilles Recettes de Cuisine Provençale”
If I Reduced All My Cookbooks to a Few Essentials, This Would Be One
I HAVE MORE BOOKS ABOUT food than shelves to put them on; I do get rid of books, but then I get more. Once, I imagined, just theoretically, what I would keep if I elimina...
Acacia Honey
Delicate Flowers and Vanilla
ALMOST ALL of the many wonderful flavors in wine we describe by comparing them to a fruit, a flower, a spice, something in nature. But how do you recognize a flavor if you aren’t already familiar with it? (How...
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...
Key Facts
Audience Metrics
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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| #148 |
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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