Congratulations to the winners of the 2024 James Beard Media Awards presented by Capital One. The Media Awards took place in Chicago Saturday, June 8 and honored the nation’s top food authors, broadcast producers, hosts, journalists, podcasters, and social media content creators.
Join us in celebrating the winners below!
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2024 James Beard Foundation Book Award Winners
Cookbooks and other non-fiction food or beverage-related books that were published in the U.S. in 2023 were elligible to enter the 2024 James Beard Book Awards. Books from foreign publishers must bear a 2023 U.S. copyright date and/or must have been distributed in the U.S. during 2023.
Baking and Desserts
Dark Rye and Honey Cake: Festival Baking from Belgium, the Heart of the Low Countries
Regula Ysewijn
(Weldon Owen)
Beverage with Recipes
Slow Drinks: A Field Guide to Foraging and Fermenting Seasonal Sodas, Botanical Cocktails, Homemade Wines, and More
Danny Childs
(Hardie Grant North America)
Beverage without Recipes
Agave Spirits: The Past, Present, and Future of Mezcals
Gary Paul Nabhan and David Suro Piñera
(W. W. Norton & Company)
Food Issues and Advocacy
Resilient Kitchens: American Immigrant Cooking in a Time of Crisis: Essays and Recipes
Philip Gleissner and Harry Eli Kashdan
(Rutgers University Press)
General
Start Here: Instructions for Becoming a Better Cook
Sohla El-Waylly
(Alfred A. Knopf)
International
The World Central Kitchen Cookbook
José Andrés and World Central Kitchen with Sam Chapple-Sokol
(Clarkson Potter)
Literary Writing
The Migrant Chef: The Life and Times of Lalo García
Laura Tillman
(W. W. Norton & Company)
Reference, History, and Scholarship
White Burgers, Black Cash: Fast Food from Black Exclusion to Exploitation
Naa Oyo A. Kwate
(University of Minnesota Press)
Restaurant and Professional
Fish Butchery: Mastering The Catch, Cut, And Craft
Josh Niland
(Hardie Grant Books)
Single Subject
Pasta Every Day: Make It, Shape It, Sauce It, Eat It
Meryl Feinstein
(Hachette Book Group)
U.S. Foodways
Love Japan: Recipes from Our Japanese American Kitchen
Aaron Israel and Sawako Okochi with Gabriella Gershenson
(Ten Speed Press)
Vegetable-Focused Cooking
Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds
Hetty Lui McKinnon
(Alfred A. Knopf)
Visuals
The Book of Sichuan Chili Crisp
Yudi Echevarria
(Ten Speed Press)
Cookbook Hall of Fame
Pierre Thiam
Emerging Voice
Mayumu: Filipino American Desserts Remixed
Abi Balingit
(HarperCollins)
2024 James Beard Foundation Broadcast Award Winners
The Broadcast Media Awards recognize non-fiction works in English covering food and beverage topics and appearing widely for the first time in the United States in 2023. These works are from digital and terrestrial media—radio, television broadcasts, podcasts, documentaries, online sites, and social media.
Audio Programming
Fed with Chris van Tulleken
“Series 1: Planet Chicken”
Airs on: BBC Sounds and BBC Radio 4
Audio Reporting
Samia Basille, Emma Morgenstern, and Dan Pashman
The Sporkful
“What ‘Couscousgate’ Tells Us About French Food”
Airs on: All podcast platforms
Commercial Media
The Mayda Creative Co. and Wieden+Kennedy New York
The Black Kitchen Series: Innovators, Season 2
Airs on: All podcast platforms
Documentary Visual Media
The Michoacan File
Airs on: Various film festivals
Docuseries Visual Media
La Frontera with Pati Jinich, Season 2
Airs on: PBS and Amazon Prime
Instructional Visual Media
Made with Lau
Airs on: Made with Lau channel on YouTube
Social Media Account
KJ Kearney
Black Food Fridays
Airs on: Instagram
Unscripted Visual Media
Street Eats, Bon Appétit
Airs on: Bon Appétit website and YouTube
Visual Media—Short Form
Great Wall
Airs on: Undercurrent Film Company channel on Vimeo
Visual Media—Long Form
SOMM: Cup of Salvation
Airs on: Somm TV
Emerging Voice
Randy Lau
Made with Lau
Airs on: Made with Lau channel on YouTube, Instagram, TikTok
2024 James Beard Foundation Journalism Award Winners
Beverage
"Navigating the new sober boom, where a person's sobriety is as unique as their fingerprint"
D. Watkins
Salon
Columns and Newsletters
"A meal of many seasons"; "Good ice"; "Subsistence abundance"
Laureli Ivanoff
High Country News
Craig Claiborne Distinguished Criticism Award
"Jewel of New Jersey's Palestinian Enclave"; "Is Scarr's the Best Pizza in New York?"; "The Eternal Question of Food Versus Service"
Helen Rosner
The New Yorker
Dining and Travel
"An Inspiring Journey Home"; "21 Things Craig LaBan Ate in Mexico"; "Mexican Spirits, Philly Energy"
Jessica Griffin and Craig LaBan
The Philadelphia Inquirer
Feature Reporting
"Saving the Hogs of Ossabaw Island: An eccentric heiress, a daring mission, and the fight for North America’s most unusual pig."
Diana Hubbell
Gastro Obscura
Food Coverage in a General Interest Publication
Switchyard and FERN
Foodways
“Billions of snow crabs are missing. A remote Alaskan village depends on the harvest to survive."
Julia O'Malley
Grist and FERN
Health and Wellness
"Melted, pounded, extruded: Why many ultra-processed foods are unhealthy"
Anahad O'Connor and Aaron Steckelberg
The Washington Post
Home Cooking
"Cook with MSG"
Mari Uyehara
Food & Wine
Innovative Visual Storytelling
"The Protein Problem"
The Associated Press Health and Science Team
The Associated Press
Investigative Reporting
"The Kids on the Night Shift"; "They're Paid Billions to Root Out Child Labor in the U.S. Why Do They Fail?"; "Alone and Exploited, Migrant Children Work Brutal Jobs Across the U.S."
Hannah Dreier
The New York Times
Jonathan Gold Local Voice Award
"Our Brunches, Ourselves: Atlanta's a divided city. Could unity be found on Sunday at 11 a.m.?"; "All Together Now: Pop-up collective Stolen Goods counts some of Atlanta's finest young chefs of color among its ranks"; "Less Offal, but Still Pretty Good: Holeman & Finch Public House"
Mike Jordan
Atlanta Magazine
MFK Fisher Distinguished Writing Award
"The Kids on the Night Shift"
Hannah Dreier
The New York Times Magazine
Personal Essay
"Immigrant Spaghetti"
Farhan Mustafa
The Bitter Southerner
Personal Essay with Recipes
"Market Volatility"
Julia Langbein
Bon Appétit
Profile
"Top of the Line"
Hannah Goldfield
The New Yorker
Emerging Voice
Cuisine Noir/The Global Food and Drink Initiative
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