The Art of Eating first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr. After three decades in print, it grew into a digital-only magazine with subscribers and contributors around the world. There is no advertising. 
The Art of Eating is about the best food and wine — what they are, how they are produced, where to find them (the farms, markets, shops, restaurants). The focus is taste, especially the connection between the taste of food and wine and the place they come from. We look for the logic of geography, methods, and culture that make good food good — 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.
We take the long view. We value tradition because traditional food and drink tend to be strongly linked to place and to result from careful consideration over time. But we care a lot about what’s happening now, about where food and drink are headed. Today cooks have access to much more knowledge and insight than was ever available in the past. Scientific knowledge about foods and techniques has been accumulating rapidly. We know a lot more than we used to about what works and doesn’t. We have access to more raw materials and cultures than ever before, and our standards of quality for some things, such as freshness in produce, are as high as they have ever been.
In the face of this wealth of possibilities for 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 French critic Curnonsky: “Cooking! That’s when things taste like what they are.”
Edward & Kimberly Behr, Publishers
Edward Behr, Editor-in-Chief
The Art of Eating
PO Box 333
St. Johnsbury, Vermont 05819  USA
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