Last year was a wild ride for both the food industry and food media. Though a number of influential chefs and restaurateurs were swept up in scandal, we also saw the elevation of new and powerful voices. Over the past year, we spoke to over 200 members of the food community about food systems in far-off places, exciting new cookbooks, and restaurants, and heard stories of people working to improve how we grow, harvest, and eat.
The 2018 James Beard Award nominations were just announced, and we were delighted to see so many familiar names on the list, including a handful of first-time nominees.
Here are our conversations with a few of the nominees:
Nominated for Best Book Award ‘Baking and Desserts’— Sweet by Yotam Ottolenghi and Helen Goh
Nominated for Best Book Award ‘General’— Salt, Fat, Acid, Heat by Samin Nosrat
Nominated for Best Book Award ‘Restaurant and Professional’— Modernist Bread by Nathan Myhrvold
Nominated for Best Book Award ‘Writing’— Unforgettable by Emily Thelin
Nominated for Journalism Award ‘Craig Claiborne Distinguished Restaurant Review Award’- The World’s Best Restaurant Opens a Pop-Up in Mexico”; “At Vespertine, Jonathan Gold Makes Contact with Otherworldly Cooking by Jonathan Gold (Los Angeles Times)
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Source: KCRW Food
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