Meet the 2015 Food Column Journalism Nominees

Photo c/o GQ

 

Recurring columns allow a writer to grow with his or her audience, revealing personal quirks and passions across a wide-range of food-related topics. From the observations of a famous chef, to food policy and politics, to the rigorous investigation of the science behind deliciousness, the nominees for this year’s Journalism Award for Food Columns each present a unique voice and perspective that keeps readers returning for more.

 

David Chang
GQ
“David Chang’s Kitchen” 

Momofuku chieftain and JBF Award winner David Chang is not afraid to share his opinions, as revealed through the eccentric and far-reaching articles in his column for GQ. From iconoclastic stances on the value of cheap beer, to mouthwatering recipes for a proper “Changsgiving,” each new piece offers another insight into the particular genius of the mind of this chef.

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Meet the 2015 Food and Health Journalism Nominees

 

We live in the era of the local, organic, gluten-free, and free-range, but what do those buzzwords actually say about the food we eat? The nominees for the James Beard Journalism Award for Food and Health approach the question from the microscopic level, diving into agricultural, bacterial, and nutritional sciences to interrogate our notions of “healthy food.”

 

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Ben Paynter
Wired
“Bred to Perfection”

GMO giant Monsanto goes organic: Ben Paynter goes behind the scenes to see how the controversial company’s newest line of vegetables is launched. [Image shown above]

 

 

Gretel H. Schueller
EatingWell
... Read more >

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Sponsored Post: Meet the New Taste of Waldorf

 

Even if you’re unfamiliar with the culinary legacy of the Waldorf Astoria, you've surely tasted it. Many iconic dishes were invented at this legendary New York City hotel, with the very first eggs benedict, red velvet cakes, and Waldorf salads emerging from its kitchens.

 

Soon guests at Waldorf properties around the world will enjoy what's sure to become a new classic: Celery Risotto alla Waldorf, created for the Taste of Waldorf competition by 2013 and 2014 JBF Rising Star Chef of the Year semifinalist David Posey and Waldorf Astoria Master Chef Heinz Beck. The elegant "risotto"—celery root finely chopped to resemble rice, cooked in a creamy rice stock, and served with Granny Smith apple gelée and shaved truffle—was conceived and fine-tuned at the Rome Cavalieri... Read more >

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Meet the 2015 Food and Culture Journalism Nominees

 

As the dialogue around food expands beyond just what’s on our plates, we’re increasingly forced to examine the choices we make about dining and cooking, and what they mean for our culture at large. This year's nominees in Food and Culture offering revealing looks at some of the pivotal decisions that influence our food before we ever crack open a menu.

 

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Rebecca Flint Marx
San Francisco Magazine
“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Yelp may be the ubiquitous tool for discovering new restaurants, but after ten years it still hasn’t found solid footing with chefs. Rebecca Flint Marx examines the fluid relationship between chef and app for San Francisco Magazine. [Image shown above]

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Meet the 2015 Dining and Travel Journalism Award Nominees

 

It's impossible to truly experience a country without tasting the spices, fruits, and recipes of its native culture. Let our Journalism Award nominees transport you to exotic locales without the hassle of TSA screenings or checked baggage with these three investigations into the worlds of travel and food.

 

Brett Martin
GQ
“How the Vikings Conquered Dinner”

Neo-Nordic has crossed the Atlantic and captured the attention of the food world at large. Brett Martin explores how Scandinavian cuisine spread from Denmark’s iconic Noma to the rest of the globe. [pictured above]

 

 

Julia O'Malley
Eater
“Eating Well at the End of the... Read more >

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Meet the Book Nominees for the 2015 James Beard Awards

Photo by Anna Mowry

 

The books nominated for this year’s James Beard Awards take us on journeys both practical and philosophical, from the intricacies of humane butchering to the role of the Gerber Baby in the creation of modern America. Dive into the nominees below and try a new cuisine, consider a new cocktail, or discover a new way to look at food in the world around us. All nominated books are available at the James Beard Foundation Amazon store.

 

 

American Cooking 
 
Heritage by Sean Brock (Artisan) 
Gain insight into JBF Award winner Sean Brock’s mission to preserve and promote the diverse bounty of his home region. Featuring recipes from his... Read more >

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Awards Watch: Our Three New JBFA Categories

baking

 

As American cuisine continues to evolve, the James Beard Foundation strives to recognize talent in every corner of the culinary world, from restaurant professionals to the ever-expanding realm of food media.

 

When our entry period opened for the 2015 Awards season, submitters saw a few new categories on the ballot. One was Outstanding Baker, which was introduced to honor professionals outside of the restaurant dessert camp. “JBF has long wanted to recognize the artisan baking movement that has reached every part of the country, with bakers milling their own heirloom grains, making their own sourdoughs, and bringing authenticity and variety that might never have existed here before,” says journalist and Restaurant and Chef Awards committee member Corby Kummer. “With the new Outstanding Baker award, we can now celebrate bakers and pastry chefs who work outside of restaurants or operate bakeries alone.”... Read more >

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Awards Spotlight: Jennifer McLagan's "Bitter"

 

Now that we've revealed the 2015 Beard Award nominations, it's time to familiarize yourself with the incredible culinary talent on this year's list. We'll be spotlighting our freshly minted nominees during the weeks ahead.

 

Today we start with Jennifer McLagan, author of the provocatively titled Bitter: A Taste of the World's Most Dangerous Flavor, one of three books nominated for this year's Single Subject Book award. "Bitter is a cultured, intriguing, and sophisticated taste, with a dangerous side," she writes in the book's introduction. "Who could be more fun to cook or to dine with?" A mix of cooking, science, and history, Bitter advocates for this oft-ignored flavor, with a recipe collection that brings more than just grapefruit and radicchio into the fold.

 ... Read more >

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The Complete 2015 JBF Award Nominees

The Complete 2015 JBF Award Nominees

Didn't catch today's nominee announcement? Don't fret: we've posted the entire list below. 

 

The 2015 James Beard Awards, hosted by Alton Brown, will be held at Lyric Opera of Chicago on Monday, May 4. Carla Hall will host our Book, Broadcast, and Journalism Awards Dinner, taking place at New York City's Pier Sixty at Chelsea Piers on Friday, April 24. Tickets to the main gala go on sale April 1, while BBJ ceremony tickets are now available online.

 

Questions about JBF Awards policies and procedures? Answers here.

 

 

Announcing the Nominees for the 2015 James Beard Foundation Awards, Presented by Lexus

 

2015 James Beard Foundation Book Awards

 

For books published in English in 2014. Winners will... Read more >

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Awards Watch: The 2015 Who's Who of Food & Beverage in America

The 2015 Who's Who of Food & Beverage in America

The James Beard Foundation is proud to announce the five 2015 inductees to the Who’s Who of Food & Beverage in America. This prestigious award is given to renowned culinary professionals who have made a significant and unique contribution to the American food and beverage industry. We'll be honoring the new inductees at the James Beard Awards ceremony at Lyric Opera of Chicago on Monday, May 4.

 

The 2015 Who’s Who of Food & Beverage in America inductees are:

 

Allan Benton, Pork Producer and Purveyor

The owner of Benton’s Smoky Mountain Country Hams, Allan Benton has been described by Saveur magazine as "one of the most... Read more >

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