The Art of Eating, first published in 1986, is an internationally influential, in-depth quarterly magazine about the best food and wine, the best producers, how they work and where to find them, written from an insider's perspective.

Each issue includes recipes, notes on resources, book reviews, wine reviews, plus, according to the subject, addresses of exceptional open-air markets, bakers, cheese makers, wineries, olive-oil mills, charcutiers, chocolatiers, or restaurants from haute cuisine to simple and local. There is no advertising. Each 48-page issue presents some of the most authoritative writers and best illustrators in print.