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The Art of Eating Magazine about the best food & wine - what they are, how they are produced, where to find them. The Art of Eating is about the best food and wine.
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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 and enjoying food and drink. We take the long view. We value tradition because t

raditional 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 certain foods and cooking 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.”

The Art of Eating first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr, who is now editor and publisher of The Art of Eating. Gradually, it grew into a digital magazine with subscribers and contributors around the world. There is no advertising.

Alberto Grandi has made some provocative false statements about Italian food. Disinformation has come to the food world!...
01/10/2024

Alberto Grandi has made some provocative false statements about Italian food. Disinformation has come to the food world! Here's where Grandi is wrong...

Dispatches from the World of Disinformation

A BIG jar of French mustard is more fun. (Strangely, that garlic note doesn't come from garlic.)
09/06/2024

A BIG jar of French mustard is more fun. (Strangely, that garlic note doesn't come from garlic.)

It’s Fun to Have a Big Jar

Two pounds of just-picked morels headed for risotto.
25/05/2024

Two pounds of just-picked morels headed for risotto.

About 15 years ago, two French spice specialists called attention to a wild black-pepper relative with a distinctive aro...
01/05/2024

About 15 years ago, two French spice specialists called attention to a wild black-pepper relative with a distinctive aroma - Voatsiperifery from Madagascar. It has the peppery heat of black pepper together with a flavor of its own that has been described as earthy, woody, and citrusy.

A Highly Aromatic Wild Relative of Black Pepper

Sorrel is popping up in the garden! We made little green frittatine (omelettes).
12/04/2024

Sorrel is popping up in the garden! We made little green frittatine (omelettes).

From the First Leaves of Spring

Two weeks into spring, it's grilling season here in northern Vermont (despite the snow). I've written about charcoal and...
04/04/2024

Two weeks into spring, it's grilling season here in northern Vermont (despite the snow). I've written about charcoal and why lighter weight is better.

Start by Picking Up a Bag and Feeling How Heavy It Is

A simple and delicious way to make a blood orange ice.
02/04/2024

A simple and delicious way to make a blood orange ice.

It’s still citrus season, and today I made a blood orange ice. I squeezed 2 pounds of blood oranges and 1 juicy lemon, mixed in some quickly made sugar syrup, and froze the ice in a bowl in the freezer. With occasional stirring, it was ready in about 3 hours and really good. No skill. No real reci...

The season is ending, but here's a last glance at sugaring in northern Vermont on a 7th generation farm.
30/03/2024

The season is ending, but here's a last glance at sugaring in northern Vermont on a 7th generation farm.

Photographs by Kimberly Behr

10/07/2023

Right now, Vermont and New York are seeing biblical rain. So many of our farmers, large and small, including market gardeners, are losing crops. Tonight we can't do anything to help, but we will soon (cleaning up debris, picking stones from fields, helping to replant, buying what they have to sell). Here or wherever you are, please support your local farms!

Lost in the wilds of the Eastern Townships of Quebec, I discovered Brasserie 11 comtés, a microbrewery in Cookshire-Eato...
07/07/2023

Lost in the wilds of the Eastern Townships of Quebec, I discovered Brasserie 11 comtés, a microbrewery in Cookshire-Eaton. All the ingredients are from Quebec. Ordered a very delicious wild-yeast beer fermented in wood: Horizon des Événements. What an unexpected treat!

Thank you to our hardworking panel of judges for the 2023 Art of Eating Prize: Hugh Acheson, Jordan Mackay, Ligaya Misha...
16/05/2023

Thank you to our hardworking panel of judges for the 2023 Art of Eating Prize: Hugh Acheson, Jordan Mackay, Ligaya Mishan, Emily Nunn, Maricel Presilla, Bill St. John, and Bryant Terry. Your depth of knowledge, seriousness of purpose, and time are the foundation of this prize.

We are excited to announce the winner of the 2023 Art of Eating Prize for best food book of the year: Gullah Geechee Hom...
16/05/2023

We are excited to announce the winner of the 2023 Art of Eating Prize for best food book of the year: Gullah Geechee Home Cooking by Emily Meggett and co-writers Kayla Stewart & Trelani Michelle!

The Art of Eating Prize wouldn’t be possible without the generous support of our longtime sponsors Louis Dressner Wines and Jasper Hill Farm. Thank you for your enthusiasm and support!

The Art of Eating Prize is awarded annually to the author of the year’s best book about food (or food and drink together). Where other food book awards involve nominations in diverse categories, The Art of Eating Prize focuses on a single best book.

Here it is! The 2023 Art of Eating Prize Shortlist for best food book of the year! Congratulations to Dan Saladino, Ghet...
09/05/2023

Here it is! The 2023 Art of Eating Prize Shortlist for best food book of the year! Congratulations to Dan Saladino, Ghetto Gastro, J. Kenji López-Alt, Eric Kim, Gullah/Geechee Kitchen, and Ellyn Gaydos

This year’s contenders were usually strong and the judges were more emotionally drawn in. Here are the books with, as always, some of the judges’ comments.

We’re proud to announce the 2023 Art of Eating Prize Longlist for best food book of the year!
25/04/2023

We’re proud to announce the 2023 Art of Eating Prize Longlist for best food book of the year!

The books nominated for the 2023 prize continue to dig deeper in many directions with increasing attention to the fate of the planet. The judges, as ever, have probed and chosen a strong Longlist of 12. We’re grateful for their work.

Our judges have worked hard to narrow down the Art of Eating Prize nominations to a Longlist of 12. We'll announce the L...
24/04/2023

Our judges have worked hard to narrow down the Art of Eating Prize nominations to a Longlist of 12. We'll announce the Longlist tomorrow!

The Art of Eating Prize The Art of Eating Prize is awarded annually to the author of the year’s best book about food (or food and drink together). Where other food book awards involve nominations in diverse categories, The Art of Eating Prize focuses on a single best book. The founders of the priz...

It’s Spring! Here in northern New England, our local farmers are harvesting the year's first spinach from their greenhou...
20/03/2023

It’s Spring! Here in northern New England, our local farmers are harvesting the year's first spinach from their greenhouses. That means it’s time to make Erbazzone, a traditional greens pie from Italy.

Erbe means “greens”; -one means “big.” The pie, from Reggio in the Italian region of Emilia, is made with spring or fall greens, especially from beets. Similar pies, often from wild greens, are made

It's still peak season for citrus. One of our favorite salads is from Sicily -- Insalata di Arance. The oranges take the...
08/03/2023

It's still peak season for citrus. One of our favorite salads is from Sicily -- Insalata di Arance. The oranges take the place of vinegar in the dressing.

Orange salads, which can open or close a meal, are typical of both Sicily and Spain. The oranges should be slightly tart, to play the role normally played by vinegar. The oil

The esteemed world-renowned Noma is closing, and yet a small Haitian restaurant in southern New Hampshire is succeeding....
26/02/2023

The esteemed world-renowned Noma is closing, and yet a small Haitian restaurant in southern New Hampshire is succeeding. Why?

Edward Behr • From New Nordic to Haitian Home Cooking, It’s About Deliciousness

We're excited to announce our incredible panel of judges for the 2023 Art of Eating Prize: Hugh Acheson, Jordan Mackay, ...
31/01/2023

We're excited to announce our incredible panel of judges for the 2023 Art of Eating Prize: Hugh Acheson, Jordan Mackay, Ligaya Mishan, Emily Nunn, Maricel Presilla, Bill St. John, and last year's winner Bryant Terry!

Nominations have opened for the 8th annual Art of Eating Prize for Best Food Book of the Year. As always, there is no ch...
31/01/2023

Nominations have opened for the 8th annual Art of Eating Prize for Best Food Book of the Year. As always, there is no charge to nominate a book, and the winner will receive $10,000!

Of course, the Art of Eating Prize wouldn’t be possible without the generous support of our longtime sponsors Louis Dressner Selections and Jasper Hill Farm. Thank you for your continued commitment to the Art of Eating Prize and the best food writing.

We'll announce the 2023 Art of Eating Prize Longlist on April 25, the Shortlist on May 2, and the winner on May 9.

The Art of Eating Prize The Art of Eating Prize is awarded annually to the author of the year’s best book about food (or food and drink together). Where other food book awards involve nominations in diverse categories, The Art of Eating Prize focuses on a single best book. The founders of the priz...

A lovely short video of the late Sally Schmidt, a modest chef who cooked real California food at The French Laundry (and...
14/09/2022

A lovely short video of the late Sally Schmidt, a modest chef who cooked real California food at The French Laundry (and sold it to Thomas Keller). It’s worth seeing.

Sally Schmitt sold the French Laundry. Then it became “the best restaurant in the world.”

The 2022 Art of Eating Prize for best food book of the year goes to Bryant Terry for Black Food: Stories, Art & Recipes ...
11/05/2022

The 2022 Art of Eating Prize for best food book of the year goes to Bryant Terry for Black Food: Stories, Art & Recipes from Across the African Diaspora! Congratulations!
https://artofeating.com/prize/winner/

The 2022 Art of Eating Prize for best food book of the year goes to Bryant Terry for Black Food: Stories, Art & Recipes from Across the African Diaspora (4 Color Books). He receives $10,000 and a specially crafted hand-wrought ladle, an emblem of the prize.

We’re proud to announce the 2022 Art of Eating Prize Shortlist for best food book of the year! We’ll announce the winner...
04/05/2022

We’re proud to announce the 2022 Art of Eating Prize Shortlist for best food book of the year! We’ll announce the winner on Tuesday, May 11!

https://artofeating.com/prize/short-list/

More than ever, this year’s Shortlist comprises books for readers who want to read, cooks who want to cook, and those who want both. Here they are with some of the judges’ comments.

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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 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 certain foods and cooking 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.” The Art of Eating first appeared in 1986 in the form of an eight-page black-and-white newsletter written by Edward Behr, who is now editor and publisher of The Art of Eating. Gradually, it grew into a digital magazine with subscribers and contributors around the world. There is no advertising.