📖 Overview
Edward Behr is an influential American food writer and publisher who has significantly shaped modern culinary journalism. He founded The Art of Eating quarterly magazine in 1986, which grew from a simple newsletter into one of the most respected food and wine publications in the industry.
Behr has authored several acclaimed books including "The Artful Eater," "50 Foods: The Essentials of Good Taste," and "The Food and Wine of France." His writing particularly emphasizes the relationship between taste and terroir, documenting the work of premier farmers and artisanal food producers across France, Italy, and the United States.
His work has had tangible impacts on the food industry, notably through his 1999 article "The Lost Taste of Pork," which influenced Chipotle's founder Steve Ells to switch to humanely raised pork. This decision established Chipotle as the first major U.S. restaurant chain to commit to naturally raised meats.
Beyond his writing and publishing work, Behr serves as a respected voice in international food culture discussions. His expertise spans both practical and cultural aspects of food, from specific ingredients and preparation methods to broader questions of taste and tradition.
👀 Reviews
Readers praise Behr's detailed research and deep knowledge of food traditions, particularly in "50 Foods" and "The Food and Wine of France." Reviews highlight his precise, technical writing style and thorough exploration of ingredients' origins.
What readers liked:
- In-depth historical context for each food
- Clear explanations of flavor profiles
- Focus on traditional production methods
- Accuracy in describing regional variations
What readers disliked:
- Dense, academic writing style that some find dry
- Limited recipes and practical applications
- Text can be overly technical for casual readers
- High level of detail sometimes overwhelms main points
Ratings across platforms:
Amazon: "50 Foods" (4.4/5 from 86 reviews)
"The Food and Wine of France" (4.3/5 from 41 reviews)
Goodreads: "50 Foods" (3.9/5 from 156 ratings)
"The Food and Wine of France" (3.8/5 from 89 ratings)
One reader noted: "Behr writes like a professor rather than a chef - exhaustive information but not always accessible."
📚 Books by Edward Behr
The Art of Eating
A comprehensive exploration of food, taste, and culinary traditions, examining how ingredients, culture, and cooking methods intersect.
50 Foods: The Essentials of Good Taste A detailed guide examining fifty fundamental foods, their characteristics, and how to select, store, and prepare them optimally.
The Food and Wine of France An in-depth examination of French culinary traditions, regional specialties, and the connection between food, wine, and terroir.
The Artful Eater An analysis of taste, cooking techniques, and the principles behind understanding and appreciating good food.
Anyone Here Been Raped and Speaks English? Note: This appears to be by a different Edward Behr, a war correspondent, and should not be included in the food writer's bibliography.
50 Foods: The Essentials of Good Taste A detailed guide examining fifty fundamental foods, their characteristics, and how to select, store, and prepare them optimally.
The Food and Wine of France An in-depth examination of French culinary traditions, regional specialties, and the connection between food, wine, and terroir.
The Artful Eater An analysis of taste, cooking techniques, and the principles behind understanding and appreciating good food.
Anyone Here Been Raped and Speaks English? Note: This appears to be by a different Edward Behr, a war correspondent, and should not be included in the food writer's bibliography.
👥 Similar authors
M.F.K. Fisher wrote intimate food memoirs and essays that examine the cultural significance of food and eating. Her work connects food to memory and place in ways that mirror Behr's focus on terroir and cultural context.
Harold McGee explores the science behind cooking and food preparation through detailed research and clear explanations. His work shares Behr's commitment to understanding fundamental aspects of taste and cooking processes.
Richard Olney documented traditional French cooking methods and wine relationships with technical precision. His writing about regional French cuisine and wine pairing aligns with Behr's deep exploration of French culinary traditions.
John Thorne writes about food through a personal lens while maintaining scholarly rigor in his research. His independent publishing approach through Simple Cooking newsletter parallels Behr's work with The Art of Eating.
Patience Gray wrote about Mediterranean food culture through direct observation of traditional practices. Her documentation of regional cooking methods and ingredient sourcing reflects Behr's attention to artisanal production and authentic techniques.
Harold McGee explores the science behind cooking and food preparation through detailed research and clear explanations. His work shares Behr's commitment to understanding fundamental aspects of taste and cooking processes.
Richard Olney documented traditional French cooking methods and wine relationships with technical precision. His writing about regional French cuisine and wine pairing aligns with Behr's deep exploration of French culinary traditions.
John Thorne writes about food through a personal lens while maintaining scholarly rigor in his research. His independent publishing approach through Simple Cooking newsletter parallels Behr's work with The Art of Eating.
Patience Gray wrote about Mediterranean food culture through direct observation of traditional practices. Her documentation of regional cooking methods and ingredient sourcing reflects Behr's attention to artisanal production and authentic techniques.