The Art of Eating first appeared in 1986 in the form of a slim black-and-white newsletter written by Edward Behr. Over two decades, it grew into a color magazine with subscribers and contributors around the world. In 2015, the magazine became digital-only, supported as always solely by subscriptions. There is no advertising.

Our subject is the best food and wine — what they are, how they are produced, where to find them (the farms, markets, shops, restaurants). We focus on taste, especially the connection between the taste of food and wine and the place they come from, looking for the logic of geography, methods, and culture that give character and the finest flavor. The underlying theme is connoisseurship, including the nuts and bolts of choosing, cooking, and enjoying food and drink.

In the face of the wealth of deliciousness, The Art of Eating remains biased toward simplicity. On the farm and in workshops and kitchens, what’s treated least usually tastes best. In the words of the great 20th-century French critic Curnonsky: “Cooking! That’s when things taste like what they are.”

Edward & Kimberly Behr, Publishers