The Art of Eating
A newsletter by Edward Behr
June 1, 1996
(Updated November 28, 2001)

In the Spring 1996 issue of The Art of Eating, Edward Behr reports on the foods and culture of Catalonia, Spain. Behr has traveled throughout the region and tells his tales of meeting farmers, fisherman and restaurant owners who shared their techniques for making Catalan foods with him. Behr's stories include ample background on how the history of Catalonia has shaped the foods eaten in the region today. He discusses how bread production changed after Franco's reign or how cheese-making techniques that go back centuries are making a comeback in the rural areas.

Behr also gives recipes in each issue. This issue features a recipe for Saffron Custard with Caramel and a recipe for Fresh Sardines in Sweet-and-Sour Sauce. You will also find restaurant recommendations, book reviews and other food resources. Even if you never plan to travel to the countries featured in The Art of Eating, you'll enjoy reading the well-written and fascinating stories and reviews found in every newsletter.

To subscribe, send a check ($39/year) to:

The Art of Eating
P.O. Box 242
Peacham, VT 05682
artofeating.com

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