2022 James Beard Awards: Media Award Winners

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Tonight the James Beard Foundation announced its Media Award winners for 2022, the first awards given out by the foundation after a two-year hiatus.

Some Highlights: Cookbook author Kristina Cho won the Baking and Desserts award for her first cookbook. Mooncakes and milk bread, in addition to winning the foundation’s Emerging Voice award in the books category. This year, unlike the first Voices award of 2019, each category named its own Emerging Voice recipient; Sophia Roe has won in broadcast media and Tammie Teclemariam of New York magazine won the honor in the journalism category.

Elsewhere, Judy Rodgers and her legendary The Zuni Café Cookbook was inducted into the 2022 Cookbook Hall of Fame, while fellow San Franciscans Brandon Jew and Tienlon Ho won beards in the Restaurant and Professional category with their book Mr. Jiu is in Chinatown. Alexis Nikole Nelson, better known by her handle @BlackForager, won the social media account award. Sun Ho of San Francisco Chronicle won the Craig Claiborne Distinguished Restaurant Review Award, which the foundation says “recognizes thoughtful reviews that contribute to the broader discourse about cuisine or restaurants.”

The Restaurant and Chef award categories will be announced at a gala in Chicago on Monday, June 13. Now here is the full list of winners of the James Beard Foundation Media Award:

2022 James Beard Foundation Book Prize Winners

Pastry and Desserts

Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries by Kristina Cho

Drink with Recipes

The way of the cocktail: traditions, techniques and Japanese recipes by Julia Momose with Emma Janzen

Drink without recipes

Girly Drinks: A Global History of Women and Alcohol by Mallory O’Meara

General

Food for All: Global Recipes for Modern Health by Gregory Gourdet and JJ Goode

International

In Bibi’s kitchen: recipes and stories from grandmothers of the eight African countries that touch the Indian Ocean by Hawa Hassan with Julia Turshen

Reference, history and scholarship

Black Smoke: African Americans and the United States of Barbecue by Adrian Miller

Restaurant and Professional

Mr. Jiu is in Chinatown: Recipes and stories from the birthplace of Chinese-American cuisine by Brandon Jew and Tienlon Ho

single subject

The Hog Book: A Chef’s Guide to Hunting, Slaughtering and Cooking Wild Hogs by Jesse Griffiths

American cuisine

Mosquito Supper Club: Cajun Recipes from a Vanishing Bayou by Melissa M. Martin

Vegetable-based cooking

The Korean Vegan Cookbook: Thoughts and Recipes from Omma’s Kitchen by Joanne Molinaro

Visuals

Take One Fish: The New Tail Scale Cooking School by Rob Palmer and Daniel New

Writing

Franchise: The Golden Arches in Black America by Marcia Chatelaine

Emerging voice, Books

Kristina Cho, Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries


James Beard Foundation Broadcast Media Award Winners

Documentaries/Docuseries Visual Media

Bring togetherstreamed on Netflix

Educational visual media

The Wild Harvest with Alan Bergo

Reality or Competition Visual Media

Top Chef: family style (aired on Peacock)

Commercial/Sponsored Visual Media

Justin V. Barocas, Uber Eats Presents: On the Rise with Marcus Samuelsson

Visual media — short form

Eat This: What everyone is wrong about working on the farm (aired on AJ+)

Visual media — long form

Taste the Nation: Holiday Edition (streamed on Hulu)

Social media account

Alexis Nicole Nelson, @blackforager

audio programming

flat city

Audio reports

The Sporkful by Dan Pashman, Emma Morgenstern, Andres O’Hara


2022 James Beard Foundation Journalism Prize

Chronicles and newsletters

Tex-Mexplainer: “Nixtamalization is the 3,500-year-old secret of great tortillas”; “Live a little and try to bite into chapulines or roast grasshoppers”; “Forget everything you think you know about the mole” by Jose Ralat, Texas monthly

Dinner and trip

“Just around the corner” Francis Lam, Conde Nast Traveler

Feature reports

“Into the Secret, Semi-Illicit, and High-Stakes World of WhatsApp Mango Imports” by Ahmed Ali Akbar, Eater

Food coverage in a general interest publication

The bitter southerner

Lifestyles

“Eating in Xi’an, where wheat and lamb speak to China’s varied palate” by Ligaya Mishan for Magazine T

health and wellbeing

“Cultivating Better Health” by Michael Behar, Eat well

Cooking at home

“The Path of Clay” by Mary Frances Heck

Innovative storytelling

“A Feast for Lost Souls” by Annelise Jolley and Zahara Gómez Lucini for Atavist Magazine

Investigation reports

“NYC food delivery group to demand better treatment. Will New York listen to Los Deliveristas Unidos?”; “Food delivery workers grieved during historic floods call meager wages and tips a ‘cruel joke’ “New York City Passes Historic New Protections for Food Delivery Workers” by Claudia Irizarry Aponte and Josefa Velasquez for The City NYC

Personal essay — long version

“It’s time to decolonize wine” by Miguel de Leon for Punch

Personal essay — short form

“The Dangers of Bartending as an Asian”, by Kaylee Hammonds for Food and wine

Profile

“Patsy Young – American Brewer, Fugitive From Slavery” by Theresa McCulla for Good Beer Hunting

Jonathan Gold Award for Local Voice

“’Too much to lose.’ Why a Miami Man Moved into a Backyard Tent During the Coronavirus Crisis”; “Salt Bae restaurant called the cops about a customer who wouldn’t pay for gold-coated steaks”; “How to Eat Like a Local in Miami: A Local’s Guide to Dining in 305” by Carlos Frias, Miami Herald

Craig Claiborne Distinguished Restaurant Review Award

“The Bay Area has a love affair with Smashburgers. It’s the one you’ll want to eat over and over again”; “Impossible’s new vegan nuggets taste better than McNuggets. Unfortunately, that doesn’t say much”; “SF Restaurant’s $72 fried rice was a smash hit. It was also the chef’s nightmare”, Soleil Ho, San Francisco Chronicle

MFK Fisher Distinguished Writing Award

“Just around the corner”, Francis Lam for Conde Nast Traveler

Disclosure: Certain Vox Media staff members are electors of the James Beard Foundation Awards.

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