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). Sometimes we present the most cutting-edge cooking, but more often than not the best food and wine are traditional, created when people had more time and food was more central to happiness than it is today.

We believe in simplicity: on the farm and in workshops and kitchens, what’s treated least usually tastes best. We believe that, old or new, the best food and wine have a sense of place that comes from soil, climate, tradition, and all the local influences that as a group exist nowhere else.

The magazine first appeared in 1986 in the form of a newsletter written by Edward Behr. He is the editor and publisher of The Art of Eating.