The world’s most exclusive tea.

Culatello di Zibello

Culatello is a refined variety of prosciutto, made from heavier pigs, cut to a fraction of the normal prosciutto and aged, and may be cured with wine, with Culatello di Zibello having PDO status.

Auguste Escoffier. French chef.

Fleur de sel is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans.

Gastronomica is an academic journal on food. They have some of the most amazing covers, featuring food related artworks. In the past they featured Mona Hatoum, Andy Warhol, Chema Madoz, etc.

Hendrick’s Gin. Lovely bottle design.

Speaking of design, find fashion and elegant pieces for wholesale clothing online.

Jamón ibérico, Iberian ham, also called pata negra, is a type of cured ham produced only in Spain. It is at least 75% black Iberian pig, also called the cerdo negro (black pig).

Black Iberian pig

Elaine Kaufman, was something of a symbol of New York as the salty den mother of Elaine’s, one of the city’s best-known restaurants and a second home for almost half a century to writers, actors, athletes and other celebrities.

Kobe beef

Lemoncello is a traditional after dinner drink originally served in Italy.

A man of Rabelaisian appetite, with the exquisite palate of the true gastronome and the literary flair to match, A.J. Liebling (1904-1963) was a formidable eater and a remarkable man, and his nostalgic recitation of his years and meals in Paris is a pleasure to read, dream on, and drool about. Liebling treasured a good appetite as a prerequisite for writing about food, as his accounts of substantial meals (two portions of cassoulet, one steak topped with beef marrow, and a dozen or so oysters, for example) attest. For the poised, precise, literary, and humorous flavor of his writing, you need only crack open the book–any page will do. Liebling recounts how to dine superbly without being lead astray by too much money, and he digresses magnificently on the evils of abstemiousness (“No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane”). In this age of diets and pragmatic health care, it’s refreshing to read such an inspired and inspiring ode to pleasure. As a means of savoring a love affair with Paris, sparking an interest in a trip to France, restructuring your priorities for the trip you’ve already planned, or gearing up on the flight over for the gastronomic debauches to come, Liebling is unsurpassed. –Stephanie Gold

Mount Gay Rum.

The history of San Marzano tomatoes.

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).