Q & A with Beasts of the Southern Wild Producer Josh Penn
It doesn’t have its own category on the awards circuit, but food often plays a prominent role in the layers of a film. We talked with Josh Penn, a producer of the 2013 Oscar-nominated indie film Beasts of the Southern Wild, to learn more about how food can be a defining instrument on the silver screen.
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JBF: Food is often woven throughout the stories we see on the screen. Why do you think it’s such a successful symbolic device in film?
Josh Penn: Food carries a lot of cultural and societal indications; it’s at the forefront of most cultures, in general, so you can demonstrate a lot about people and their backgrounds by showing what they eat and how they eat it. It can mark an individual’s place in society, socioeconomic status, and be... Read more >
How to Follow the 2013 Beard Awards
Not joining us for the ceremonies this year? Not to worry! There are plenty of ways for you to get your fill of the Beards online.
Our Twitter page will be fired up for this Friday's Book, Broadcast & Journalism Awards dinner at New York City's Gotham Hall, as well as for Monday night's gala at Lincoln Center. Winners will be tweeted as they are announced on stage. As always, you can use hashtag #jbfa to participate in Awards-related tweeting.
On Monday, here on our blog, we'll be posting videos about the America's Classics inductees, Q & A... Read more >
2013 Publication of the Year
ChopChop demonstrates that a print publication with the right message can still shine: its pages and its lively website, chopchopmag.com, pulse with energy. The magazine features smart recipes and engaging projects that are fun and informative for both the children and the grownups who read it. The photographs are lively, the layout upbeat, and the stories send positive messages about eating right and cooking with healthy ingredients without ever talking down to readers.
We applaud ChopChop’s mission: “To inspire and teach kids to cook and eat real food with their families.” And we uphold its philosophy: “We believe that cooking and eating together
as a family is a vital step in resolving the obesity and hunger epidemics.”
ChopChop is the brainchild of cookbook author Sally Sampson, who sought a way to use her skills... Read more >
2013 Journalism Awards Recap
Here's our final recap from tonight's ceremony: the Journalism Award winners! Stay tuned for Publication of the Year.
The 2013 Journalism Award winners:
Cooking, Recipes, or Instruction
Matt Goulding, Matthew Kadey with Tamar Adler, and Paul Kita
Men’s Health
“The Butcher Is Back!,” “The Six-Pack Foods of Summer,” “Southern Food Rises Again”
Craig Claiborne Distinguished Restaurant Review Award
Tejal Rao
Village Voice
“Bangkok Pop, No Fetishes,” “The Sweet Taste of Success,”... Read more >
2013 Book Awards Recap
Here are tonight's Book Award winners! The winner of the Cookbook of the Year award will be announced toward the end of the ceremony.
Want to add some of these winners to your collection? Purchase them (or anything!) from our Amazon store and a percentage of the sale will be donated to JBF.
The 2013 Book Award winners:
Cookbook Hall of Fame
Anne Willan
American Cooking
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart
(Gibbs Smith)
Baking and Dessert
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish
(Ten Speed Press)
Beverage
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours
by Jancis Robinson, Julia Harding, and
José Vouillamoz
(Ecco)
Cooking from a Professional Point of View... Read more >
2013 Cookbook Hall of Fame Inductee: Anne Willan
In a long career as a culinary educator and writer, Anne Willan has been recognized many times for her skills as a teacher, for her scholarship, and for her thoughtful, plainspoken approach to subjects as varied as the developing form of the recipe and the boning of a trout. This year the James Beard Foundation is pleased to induct her into the Cookbook Hall of Fame for a distinguished body of work of remarkable diversity and expertise.
As the author or co-author of more than 30 books of instruction and culinary history, Willan has made a series of important contributions to the way in which home cooks, professional cooks, and culinary students learn. Her seminal and lamentably out-of-print La Varenne Pratique (Clarkson Potter, 1989) was inspired by the course of instruction at her École de Cuisine La Varenne, which opened in Paris in 1975. The clarity of its voice, its focus on acquainting readers with the widest possible... Read more >
2013 Broadcast and New Media Awards Recap
Here are the winners of this year's Broadcast and New Media Awards. We will reveal the winner of the Outstanding Personality/Host award at the end of the night.
The 2013 Broadcast and New Media Award winners:
Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Area: WBEZ
Producer: Lynette Kalsnes
Special/Documentary (Television or Video Webcast)
The Restaurateur
Network: PBS
Producer: Roger Sherman
Television Program, In Studio or Fixed Location
CBS Sunday Morning: “Eat, Drink and Be Merry”
Host: Charles Osgood
Network: CBS
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders
Television Program, On Location
The Mind of a Chef
Host: Anthony Bourdai... Read more >
Book, Broadcast & Journalism Chef Q & A: Matthew Riznyk
Matthew Riznyk, Great Performances, NYC
What’s your go-to guilty-pleasure food?
I head over to Hakata Tonton in the West Village for some grilled motsu [offal] and pigs’ feet washed down with a few Sapporos.
What’s your favorite movie, and why?
Y Tu Mamá También. I lived in San Diego when I was younger, and we would take road trips to Mexico all the time. We camped on the beach, ate at roadside shacks, and drank cold beers well into the night with the locals. I know some of our trips were inspired by watching this movie.
What’s the dish you’re most proud of?
My 92-year-old Polish grandmother has made her pierogis by hand for as long as I can remember. A couple of years ago I came up with a dish of potato gnocchi with smoked bacon, caramelized onion, and fresh cream, a nod to my Italian and Polish roots combined in one dish.
What do you eat for breakfast?
Ever... Read more >
Book, Broadcast & Journalism Chef Q & A: Anthony Sinsay
Anthony Sinsay, Burlap, San Diego
What’s your go-to guilty-pleasure food?
Ice cream.
What’s your favorite movie, and why?
Coming to America—because of Eddie f*cking Murphy.
Describe the last great meal you ate.
The last meal I shared with my family. I don’t even remember what it was, to be honest, but the presence of family is paramount to anything.
What’s the dish you’re most proud of?
My most personal dish is the sisig: crispy pork belly and shoulder with garlic chili and vinegar.
What’s your favorite movie snack?
Popcorn with brown butter.
What’s your earliest food memory?
Waking up and seeing my dad in the kitchen at 7:00 a.m., already preparing for Thanksgiving.
What do you eat for breakfast?
Lucky Charms.
What’s your favorite he... Read more >
Book, Broadcast & Journalism Chef Q & A: Amanda Baumgarten
Amanda Baumgarten, Herringbone, La Jolla, CA
What’s your go-to guilty-pleasure food?
Chinese food delivery on Sunday nights. It was a Baumgarten family tradition when I was growing up, and to this day there is nothing better than mu shu pork and 60 Minutes on my night off.
What’s your favorite movie, and why?
Dr. Strangelove, because it’s amazing and always makes me laugh.
Describe the last great meal you ate.
The last great meal I ate was at Market in Del Mar. Carl Schroeder is an amazing chef. He has a respect for product that comes through in every dish.
What’s the dish you’re most proud of?
Halibut with farro, oyster mushrooms, Meyer lemon, and hazelnut vinaigrette.
What’s your favorite movie snack?
Movie theater popcorn with lots of butter and a regular Coke.
What’s your earliest food memory?... Read more >
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