James Beard Awards: 2011 journalism, multimedia and cookbook finalists
March 21st, 2011
02:45 PM ET
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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.

Journalism Awards

MFK Fisher Distinguished Writing Award: Recognizes a single article of exceptional literary merit pertaining to food and/or drink published in any medium.

Colman Andrews
“Everything Comes from the Sea”

Jonathan Gold
LA Weekly
“A Movable Beast”

Patric Kuh
“Nights on the Town”

Craig Claiborne Distinguished Restaurant Review Award: Recognizes discerning criticism of enduring value which contributes to the larger discourse on cuisine or restaurants.

Dara Moskowitz Grumdahl
Minnesota Monthly
“The Kids Are All Right,” “Island Adventure,” “Heart Warming”

Patric Kuh
Los Angeles
“Animal Magnetism,” “Making Their Move,” “Time for a Redo?”

Adam Platt
New York
“Locavorism Grows Up,” “Pizza à la McNally,” “Chang Heads North”

Food Section of a General Interest Publication: Recognizes excellence in food writing, reporting, and packaging of a regularly-published food section in a non food-focused publication.

The Editors of GQ

San Francisco Chronicle
Jon Bonné and Miriam Morgan

The Washington Post
Joe Yonan

Food-related Feature: Recognizes excellence in a single food- or drink- related article published in any medium that demonstrates enterprise, curiosity, and rigor.

Jonathan Gold
LA Weekly
“99 Things to Eat in L.A. Before You Die”

Dan Koeppel
“Fruit of the Future”

Corby Kummer
“The Great Grocery Smackdown”

Personal Essay: Recognizes excellence in a first-person essay on any food or drink-related topic, published in any medium. An entry consists of one eloquent essay that demonstrates a unique voice, perceptiveness and style.

Rick Bragg
Gourmet Live
“The Guiltless Pleasure”

Daniel Duane
Food & Wine
“How to Become an Intuitive Cook”

Tom Junod
“My Mom Couldn’t Cook”

Humor: Recognizes a single piece of written and/or visual food- or drink-related satire, parody, or other form of humor, published in any medium.

Rosecrans Baldwin
“Popcorn: Cinema’s Worst Enemy”

Ruth Bourdain

Alice Laussade
Dallas Observer
“OK, Who Put Food in My Beer?”

Cooking, Recipes, or Instruction: Recognizes excellence and innovation in food service journalism. It honors originality and seeks fresh approaches—both written and visual—to make cooking methods, ingredient knowledge, and recipes accessible to a wide audience.

Sara Dickerman, Harris Salat, and Lonnée Hamilton
“Gelatin: A Thing of Beauty,” “The Beauty of Nori,” “Green Goddess”

Amy Thielen
Minneapolis Star Tribune
“A Good Catch,” “Low-Tech Wonder,” “From the Bean Patch: Plenty”

Cassandra Vires
Feast Magazine
The Cheat: “Duck Confit,” “Turducken,” “Holiday Leftovers”

Profile: Recognizes a dramatic presentation that brings to life the world of a chef, restaurateur, grower, producer, or other figure or group of significance to food or drink, published in any medium.

Barry Estabrook
The New York Times Magazine
“The Catch”

Brian Halweil
Edible Manhattan
“Joan Gussow, Teacher of Teachers”

Benjamin Wallace
New York
“The Restaurant Auteur”

Food Culture and Travel: Recognizes the importance of place, culture, and history in food journalism. An entry consists of a single piece, or series of related pieces or posts, published in any medium, that makes the connection of food to a community or location.

Bill Addison
Atlanta Magazine
“BBQ 2010”

Rick Bragg, Francine Maroukian, and Robb Walsh
Garden & Gun
“The Southerner’s Guide to Oysters”

Matt Gross
“Taipei, Family Style”

Environment, Food Politics, and Policy: Recognizes excellence in investigative reporting, analysis, or other public service journalism on environmental, political, or policy-related issues regarding food or drink, published in any medium.

Monica Eng
Chicago Tribune
“CPS Won’t Let Kids Eat Their Vegetables”

Barry Estabrook
“A Tale of Two Dairies”

Carl Safina
“Sea Change”

Health and Nutrition: Recognizes enlightening journalism on food- or drink-related health or nutrition topics published in any medium.

Joe Fassler
“In Iowa Egg Country: Stench, Suspicion, and Fear,” “Before Iowa’s Tainted Eggs, There was Maine,” “Timeline of Shame: Decades of DeCoster Egg Factory Violations”

Rachael Moeller Gorman
“Captain of the Happier Meal”

Peter Jaret
Runner’s World
“Pasta Perfect”

Food-related Columns and Commentary: Recognizes the work of an individual that demonstrates thought-provoking opinion and a compelling style.

Tim Carman
Washington City Paper
“Ignore the Pizza Police,” “Supply and Da Men,” “Schmeer Campaign"

Tom Philpott
“Time for the Public to Reinvest in Food-System Infrastructure,” “How the Agrichemical Industry Turns Failure into Market Opportunity,” “The History of Urban Agriculture Should Inspire Its Future”

Lettie Teague
The Wall Street Journal
“Why I Hate Ordering Wine by the Glass,” “Are the Wines in First Class Truly First-Rate?,” “Wines that Pack a Little Extra Kick”

Wine and Spirits: Recognizes distinctive style and innovative approach. An entry consists of a single article on wine, spirits, or other alcohol beverages, published in any medium.

Jon Bonné
“The New California Wine”

Jon Fine
Food & Wine
“Natural Wine: Weird or Wonderful?”

Alan Richman
“The Second Bottle”

Multimedia Food Feature: Recognizes excellence and innovation in storytelling or communication. Entries consist of an integrated package of one piece, or a series of up to three pieces, on food-or-drink-related topic which integrates multiple tools (such as video, audio, narrative, links, social media), published in any medium which allows for these tools.

Michael Gebert and Julia Thiel
The Chicago Reader
Key Ingredient: “Kluwak Kupas,” “Chinese Black Beans,” “Geraniums”

Katherine Shilcutt
Houston Press
“Designer Meats”

Andrew Zimmern
“Appetite for Life”

Individual Food Blog: Recognizes individual enterprise and excellence in a single food-or drink-related blog that is the product of one primary voice, or a small group of regular contributors.

Politics of the Plate
Barry Estabrook

Poor Man’s Feast
Elissa Altman

Red Cook
Kian Lam Kho

Group Food Blog: Recognizes individual enterprise and excellence in a single food-or drink-related blog that is the product of a group of regular contributors.

City of Ate
Hanna Raskin

The Epi-Log
Tanya Steel

Grub Street New York
Daniel Maurer, Jenny Miller, and Alan Sytsma

Publication of the Year: Recognizes excellence in one magazine, newspaper, or website. It is awarded by the Journalism Committee of the James Beard Foundation and is based on nominations presented to them by the full roster of Journalism judges and by former James Beard Journalism Award winners.

To be unveiled at the awards dinner on May 6th.

Broadcast Media Awards

Television Program, In Studio OR Fixed Location

Alex’s Day Off
Host: Alexandra Guarnaschelli
Network: Food Network
Producers: Fran Alswang and Kim Martin

Spice Goddess
Host: Bal Arneson
Network: Food Network Canada and Cooking Channel
Producer: Johanna Eliot

Top Chef: Season 7
Host: Padma Lakshmi
Network: Bravo
Producers: Tom Colicchio, Dan Cutforth, Jane Lipsitz, and Dave Serwatka

Television Program, On Location

Ace of Cakes
Host: Duff Goldman
Network: Food Network
Producers: Jeanne Begley, Lauren Lexton, and Tom Rogan

Avec Eric
Host: Eric Ripert
Network: PBS, Online
Producers: Justin Barocas, Heather Brown, and Geoffrey Drummond

Bizarre Foods with Andrew Zimmern
Host: Andrew Zimmern
Network: Travel Channel
Producer: Andrew Zimmern

Television Segment

60 Minutes: “Chef José Andrés”
Host: Anderson Cooper [Ed. note: Go Anderson!]
Network: CBS
Producers: Bill Owens and Kara Vaccaro

CBS News Sunday Morning: “Recipe for Success,” “Fields of Green,” and “Striking a Gourd”
Host: Martha Teichner
Network: CBS
Producers: David Bhagat, Jon Carras, Ed Forgotson, David Small, and Douglas W. Smith

CBS News Sunday Morning: “Worth a Shot”
Host: Seth Doane
Network: CBS
Producers: Seth Doane and Jack Renaud

Television Special/Documentary

Emeril Green: Emeril’s Culinary Adventure: Vermont
Host: Emeril Lagasse
Network: Planet Green
Producers: Dominique Andrews, Jim Brennan, Elina Brown, Karen Katz, Emeril Lagasse, Charissa Melnick, Marie Ostrosky, and Nancy Swenton

Milk War
Host: Colm Feore
Network: ichannel
Producers: Declan O’Driscoll and Kevin O’Keefe

The Four Coursemen
Hosts: Randolph Dudley, Nancy Lind, Matthew Palmerlee, Eddie Russell, Damien Schaefer, and Patrick Stubbers
Network: Cooking Channel
Producers: Blair Bess, Garrett Bess, and Evan Strome

TV Food Personality

Alton Brown
Show: Good Eats
Network: Food Network

Bobby Flay
Show: Brunch @ Bobby’s
Network: Cooking Channel

Duff Goldman
Show: Ace of Cakes
Network: Food Network

Radio Show/Audio Webcast

CBC Ideas: “Pasta: The Long and Short of It”
Host: Megan Williams
Area: Canada and Online
Producers: Susan Mahoney and Megan Williams

The Canadian Table
Hosts: Don Genova and Amy Jo Ehman
Area: Canada and Online
Producers: Don Genova and Amy Jo Ehman

Martha Stewart Living Radio: Anthony Bourdain and Eric Ripert: Turn and Burn
Hosts: Anthony Bourdain and Eric Ripert
Area: National
Producers: Naomi Gabay, Neil Golub, and Chris Hauselt

Video Webcast

Food. Curated.
Host: Liza de Guia
Producer: Liza de Guia

Host: Josh Ozersky
Producers: Jeff Larson, Ben Leventhal, Laurie Pila Horowitz, and JP Saladin

Hosts: Eric Anderson, Brian Clark, and Jay Selman
Producers: Mark Ryan and Jay Selman

Book Awards

American Cooking
The Food, Folklore, and Art of Lowcountry Cooking
by Joseph E. Dabney
(Cumberland House)

The Frankies Spuntino Kitchen Companion & Cooking Manual
by Frank Castronovo, Frank Falcinelli, and Peter Meehan

Pig: King of the Southern Table
by James Villas
(John Wiley & Sons)

Baking and Dessert
Good to the Grain: Baking with Whole-Grain Flours
by Kim Boyce
(Stewart, Tabori & Chang)

My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats
by Fany Gerson
(Ten Speed Press)

Sarabeth’s Bakery: From My Hands to Yours
by Sarabeth Levine
(Rizzoli New York)


Opus Vino
by DK Publishing
(DK Publishing)

Reading Between the Wines
by Terry Theise
(University of California Press)

Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals
by Jordan Mackay and Rajat Parr
(Ten Speed Press)

Cooking from a Professional Point of View
Michael Chiarello’s Bottega
by Michael Chiarello
(Chronicle Books)

The Modern Café
by Francisco J. Migoya and The Culinary Institute of America
(John Wiley & Sons)

Noma: Time and Place in Nordic Cuisine
by René Redzepi
(Phaidon Press)

General Cooking
The Essential New York Times Cook Book: Classic Recipes for a New Century
by Amanda Hesser
(W.W. Norton & Company)

Heart of the Artichoke and Other Kitchen Journeys
by David Tanis

Radically Simple: Brilliant Flavors with Breathtaking Ease
by Rozanne Gold

Healthy Focus

Clean Start: Inspiring You to Eat Clean and Live Well
by Terry Walters

The Simple Art of EatingWell Cookbook
by Jessie Price & the EatingWell Test Kitchen
(The Countryman Press)

The Very Best Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com
by Martha Rose Shulman


Cook Italy
by Katie Caldesi
(Kyle Books)

Oaxaca al Gusto: An Infinite Gastronomy
by Diana Kennedy
(University of Texas Press)

Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories
by Grace Young
(Simon & Schuster)

Reference and Scholarship

Encyclopedia of Jewish Food
by Gil Marks
(John Wiley & Sons)

Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
by Mark Bitterman
(Ten Speed Press)

What I Eat: Around the World in 80 Diets
by Faith D’Aluisio and Peter Menzel
(Material World Books/Ten Speed Press)

Single Subject

Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
by Deborah Krasner
(Stewart, Tabori & Chang)

Ham: An Obsession with the Hindquarter
by Mark Scarborough and Bruce Weinstein
(Stewart, Tabori & Chang)

Meat: A Kitchen Education
by James Peterson
(Ten Speed Press)

Writing and Literature

Empires of Food: Feast, Famine, and the Rise and Fall of Civilizations
by Evan D. G. Fraser and Andrew Rimas
(Free Press)

Four Fish: The Future of the Last Wild Food
by Paul Greenberg
(The Penguin Press)

Peace Meals: Candy-Wrapped Kalashnikovs and Other War Stories
by Anna Badkhen
(Free Press)

The Blue Chair Jam Cookbook
Photographer: Sara Remington
(Andrews McMeel Publishing)

Noma: Time and Place in Nordic Cuisine
Photographer: Ditte Isager
(Phaidon Press)

Tartine Bread
Photographer: Eric Wolfinger
(Chronicle Books)

Visit the James Beard Awards site for entry guidelines.

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