Press

Arguably America’s most erudite and prestigious food publication
Wall Street Journal
Seriously wonderful.
Irene VirbilaThe Los Angeles Times
One of the most captivating food publications around. Dedicated to finding the best food and wine and sharing their stories, this quarterly magazine brings a vivid sense of place to each subject that it broaches.
Seriouseats.com
Always excellent.
Wolfgang Puck
Erudite.
The New York Times
One of the most esteemed food (and wine) voices in the nation … Behr publishes some of the most refined food journalism out there.
Jon BonnéSan Francisco Chronicle
No other publication offers the depth, seriousness, research, and impeccable writing on food found in every issue of The Art of Eating.
Lucas WittmannThe Daily Beast
A cult favorite among serious foodies.
The Financial Times
[Behr is] just the real thing… This is what the food movement used to be about — honesty and integrity.
Alice Waters
A truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with their best recipes. We are big fans of his beautifully presented magazines.
Gwyneth Paltrowgoop.com
A beautiful publication… The edit is incredible; the combination of articles is incredible. If you want to go in-depth on a subject matter, you’re going to want to go here.
Lucinda Scala QuinnMartha Stewart Living Omnimedia
It really is a wonderful publication: casually obsessive, erudite but never didactic, well-written and always a pleasure to read and re-read.
Adam Sachstastingtable.com
Behr’s article inspired us to use our size to fashion a more sustainable agriculture… And it led directly to Chipotle buying more naturally raised meat than any other restaurant in the country.
Steve EllsFounder & CEO, Chipotle Mexican Grill
Ed Behr travels around the world, and you can live vicariously through his writing… [The Art of Eating] offers an unbelievable window into the world of food and wine.
Michael AnthonyChef, Gramercy Tavern, NYC
Get your paws on a print copy — a luxurious, lovely print copy — of The Art of Eating.
Utne.com
If you care about food, cooking, travel or wine you have to subscribe to The Art of Eating. Every issue contains the best writing on these subjects that I can find.
NewYorkDailyNews.com
The fortress of culinary badassery.
J. NortonChow.com
Edward Behr is a beloved figure in my household where old copies of his magazine The Art of Eating can still be found in their original newsletter form, circa the late 1980s. These days, The Art of Eating is a beautifully bound quarterly but still remains a treasure for anyone interested in food and eating, to collect and hoard and pass on to the next generation.
thekitchn.com
His is not a household name, but Behr has been inspiring culinary enthusiasts with his magazine since 1986. For anyone who appreciates food — and we all do, in some way — his extensive knowledge of the subject is a boon.
The Montreal Gazette
Ceux dont la langue de Shakespeare apporte aussi du vin au moulin des mots s’épanouiront à la lecture de la très pointue The Art of Eating, du non moins tatillon Edward Behr dont la parution trimestrielle, depuis 1986, fusionne beaucoup de ce qui se mange et un peu moins de ce qui se boit, mais la lecture vaut amplement le détour, ne serait-ce que pour aller au cœur des choses. L’équivalent états-unien de la revue française Le Rouge & le Blanc, dont je vous rabats les oreilles depuis toujours, il me semble. Des musts pour épicuriens hipsters hédonistes irrécupérables.
Jean AubryLe Devoir, Montreal
He really has no peers in the present world of food.
Diner Journal
He could care less about cover notes, entertaining his readers, or providing vicarious thrills to make them renew. If you want an in-depth look, it’s one-of-a-kind stuff. He’s not pandering to anybody but [only to] his own curiosity.
Chris Kimballquoted in The Boston Globe
I’m a devoted reader.
Corby KummerThe Atlantic Monthly
Highly recommended, carefully researched.
Stephen TanzerInternational Wine Cellar
Excellent… compelling reading.
Fiona BeckettDecanter
Among a certain subspecies of food lover, The Art of Eating journal exists on an Olympian cloud all its own. It’s a quarterly food-wine-ingredient publication for eaters who love to read, and there is simply nothing smarter or more sophisticated out there. Published since 1986 by [Edward Behr] from his remote Fortress of Solitude in northeastern Vermont, it clues you in on where the Venetian foodies eat in Venice, the difference between various single-garden teas (love that Poobong) and where to find humanely raised, full-flavored veal. Its bent is against the commercial grain and very much in favor of artisanal products.
Forbes FYI