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 | 676 | Founded | 3 years ago | Last Issue | 12 days ago |
| Active | |||||
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artofeating.substack.comLatest Issues
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...
Home-Raised, Home-Cured Ham as It Used to Be
Tiny Guier of Cadiz, Kentucky
Once upon a time, when I was first learning about Southern country ham and had a lot to say about it, I wrote about Tiny Guier, who was a farmer and a champion ham-curer outside Cadiz in Trigg County, Kentucky...
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...
Key Facts
Audience Metrics
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| Subscribers | Engagement | 75 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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| #146 |
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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