The Art Of Eating is a quarterly print publication that dives into a singular cover theme each issue — highlighting topics both broad (modern cuisine, American charcuterie, new Paris bistros) to esoteric (cloth-bound Vermont Cheddar, the fish pepper of Maryland). The publication has been run by its founder, Edward Behr, since 1986.

Each year, Behr acknowledges the best of the best in long-form food writing with its Art Of Eating Prize. The goal is to long list, then short list, the previous year’s best books about food (or food and drink together) — selected by a panel of judges including chefs, journalists and food thinkers. This year’s seven judges are Nancy Harmon Jenkins, Harold McGee, Garrett Oliver, Tejal Rao, Daniel Patterson, Winnie Yang and Lucas Wittmann.

This morning, the long list of 12 was announced, with the short list of six being released on February 17. The winner, who receives a $10,000 cash prize, will be called to the virtual podium on March 2. This year’s list of books reflects the true international nature of long-form food writing, including books about Spain, Mexico and the American Lowcountry.

Al Dente: A History of Food in Italy
by Fabio Parasecoli  (Reaktion Books)

Bitter: A Taste of the World’s Most Dangerous Flavor
by Jennifer McLagan  (Ten Speed Press)

Charcutería: The Soul of Spain
by Jeffrey Weiss  (Agate Publishing)

Cooking with Fire
by Paula Marcoux  (Storey Publishing)

Cumin, Camels, and Caravans: A Spice Odyssey 
by Gary Paul Nabhan  (University of California Press)

by Sean Brock  (Artisan Books)

Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die
by Diane Kochilas  (Rodale Books)

In Search of the Perfect Loaf: A Home Baker’s Odyssey 
by Samuel Fromartz  (Viking)

Never Trust A Skinny Italian Chef 
by Massimo Bottura  (Phaidon Press)

Relæ: A Book of Ideas 
by Christian F. Puglisi  (Ten Speed Press)

The Third Plate: Field Notes on the Future of Food 
by Dan Barber  (Penguin Press)

Yucatán: Recipes From a Culinary Expedition 
by David Sterling  (University of Texas Press)

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