More on food and radiation
Twitter star, Ruth Reichl / Anthony Bourdain mash-up and former 5@5 subject Ruth Bourdain responds to the nomination as a finalist for the inaugural James Beard Journalism Award for Humor Writing telling Eatocracy exclusively:
"I'm incredibly flattered. James Beard and I smoked a sh*tload of tarragon back in the day, so this means a great deal to me. What a great day for journalism."
Previously – 5@5: 5 Favorite Food Films: Ruth Bourdain
If you noticed a palpable anxiety in restaurants earlier this week, it might have been because the nominations for the James Beard Foundation Awards, popularly-dubbed the "Oscars of the food world," were imminent.
Each October, the James Beard Foundation holds an online open call on its Web site for submissions - this year, a record number of entries, more than 28,000, were received.
From there, an independent accounting firm tabulates the entrants for the Restaurant and Chef Committee. The Committee then creates a ballot of semifinalists to be sent to a judges' panel of more than 550 food professionals and past James Beard Foundation Award winners.
The panel votes to determine the final five nominees in each of the 19 categories, and will ultimately vote on those finalists to determine the winner.
The nominations for the 2011 James Beard Foundation Awards were live-tweeted (@BeardFoundation) Monday morning from the Oregon Culinary Institute in Portland. The winners will be announced on May 9 at the Awards Ceremony and Gala Reception by previous James Beard Award-winning hosts Tom Colicchio, Ming Tsai and Traci Des Jardins.
And without further ado, the nominees are:
See all restaurant and chefs nominees
Full disclosure: I've been on the committee that oversees the Journalism Awards for the James Beard Foundation for three years now, and this year, we went and blew the whole thing up.
For the first time in the history of the awards - established in 1992 and often called the "Oscars of the food world" - categories were be determined by content, rather than medium. Gone are the days of "Newspaper Food Section with Circulation of 300,000 and Above" (and corollary "Under 300,000"), "Magazine Writing with Recipes" and catch-all categories like "Internet Writing on Food, Nutrition, Travel, Restaurant and Beverage" that existed in years past. Enter, "Food Section of a General Interest Publication," "Environment, Food Politics, and Policy" and "Humor" - with newspaper, magazine and online submissions allowed for all.
Here are the finalists, announced Monday at the Oregon Culinary Institute.
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