These Are the 2018 James Beard Award Media Winners

Surrounded by the food industry's most prominent players, MSNBC's Tamron Hall hosted the James Beard Foundation Media Awards on April 27 at Chelsea Piers in New York City. Not to be confused with the James Beard Awards Gala, which takes place in Chicago on May 7 and celebrates the chef and restaurant category, the JBF Media Awards shines a spotlight on cookbook authors, journalists, editors, photographers, and more creators who cover the food world.

The awards celebrated some of the boldest voices in the industry today. Lisa Donovan's powerful personal essay on sexual misconduct in and outside of the kitchen for F&W's Communal Table—"Dear Women: Own Your Stories"—was awarded in the Personal Essay Category. You can read the piece here. Another exciting win was Michael Twitty's The Cooking Gene, which was named Book of the Year.

Below is the full list of this year's winners.

The 2018 James Beard Foundation Book Awards

For books published in English in 2017.

American

The Sioux Chef's Indigenous Kitchen

Sean Sherman with Beth Dooley

(University of Minnesota Press)

Baking and Desserts

BraveTart: Iconic American Desserts

Stella Parks

(W. W. Norton & Company)

Beverage

Meehan's Bartender Manual

Jim Meehan

(Ten Speed Press)

General

Salt, Fat, Acid, Heat

Samin Nosrat

(Simon and Schuster)

Health and Special Diets

Deepa's Secrets

Deepa Thomas

(Skyhorse)

International

Nopalito

Gonzalo Guzman and Stacy Adimando

(Ten Speed Press)

Photography

Cook Beautiful

Johnny Miller

(Abrams)

Reference, History, and Scholarship

Champagne

Peter Liem

(Ten Speed Press)

Restaurant and Professional

Modernist Bread

Nathan Myhrvold and Francisco Migoya

(The Cooking Lab)

Single Subject

The Pho Cookbook

Andrea Nguyen

(Ten Speed Press)

Vegetable-Focused Cooking

Six Seasons: A New Way with Vegetables

Joshua McFadden with Martha Holmberg

(Artisan Books)

Writing

The Cooking Gene

Michael W. Twitty

(Amistad)

Book of the Year

The Cooking Gene

Michael W. Twitty

(Amistad)

Cookbook Hall of Fame

Betty Fussell

2018 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries aired in 2017.

Documentary

Barbecue

Director: Matthew Salleh

Producers: Daniel Joyce and Rose Tucker

Airs on: Netflix

Outstanding Personality/Host

Pati Jinich

Pati's Mexican Table

Airs on: WETA Washington; Distributed Nationally by American Public Television

Podcast

The Sporkful

Host: Dan Pashman

Producers: Dan Pashman, Anne Noyes Saini, and Dan Charles

Airs on: Stitcher, iTunes

Radio Show/Audio Webcast

The Legacy of the Mississippi Delta Chinese

Host: Melissa Block

Producer: Elissa Nadworny

Airs on: NPR

Special (on TV or Web)

Lidia Celebrates America: Homegrown Heroes

Host: Lidia Bastianich

Producer: Laurie Donnelly, Anne Adams, and Shelly Burgess Nicotra

Airs on: PBS

Television Program, in Studio or Fixed Location

Barefoot Contessa: Cook Like a Pro

Host: Ina Garten

Producers: Rachel Purnell, Olivia Ball, and Bridget Lumley

Airs on: Food Network

Television Program, on Location

Chef's Table: Jeong Kwan

Producers: David Gelb, Brian McGinn, and Andrew Fried

Airs on: Netflix

Television Segment

PBS NewsHour

Reporters: Allison Aubrey and Paul Solman

Producer: Mary Beth Durkin

Airs on: PBS

Video Webcast, Fixed Location and/or Instructional

Panna Cooking: Black Bean-Glazed Salmon with Ginger Cabbage

Host: Vivian Howard

Producers: Amy Currie and Stephanie Roush

Airs on: pannacooking.com

Video Webcast, on Location

Working 24 Hours at...

Host: Andrew Knowlton

Director: Vincent Cross

Producer: Matt Duckor

Airs on: YouTube and Bon Appétit Video

Visual and Technical Excellence

Food Talkies

Director, Photographer, Editor: Andrew Gooi

Airs on: foodtalkies.com

2018 James Beard Foundation Journalism Awards

For articles published in English in 2017.

Columns

Missed Cues: "Get Help"; "Distilled Identity"; and "Destination, Small Town"

Osayi Endolyn

Gravy

Dining and Travel

"In Pursuit of Perfect Hummus"

J.M. Hirsch

Christopher Kimball's Milk Street Magazine

Feature Reporting

"The NBA's Secret Addiction"

Baxter Holmes

ESPN The Magazine

Food and Health

"The Great Nutrient Collapse"

Helena Bottemiller Evich

Politico

Food Section

Roads & Kingdoms

Nathan Thornburgh, Matt Goulding, Cara Parks, and the Roads & Kingdoms Team

Foodways

"The Teenage Whaler's Tale"

Julia O'Malley

High Country News

Home Cooking

"Thanksgiving Lessons"

Adam Rapoport and the Bon Appétit Editorial Team

Bon Appétit

Humor

"Pumpkin Spice Life"

Maura Judkis

The Washington Post

Innovative Storytelling

"The New Essentials of French Cooking"

Melissa Clark, Emily Weinstein, Barbara deWilde, and Alexandra Eaton

The New York Times

Investigative Reporting

"'The Only Good Muslim' " and "Compromised"

Ted Genoways with The Food & Environment Reporting Network

The New Republic

Local Impact

"Farm to Chapel"; "They Ditched Vienna Sausages for Porterhouse Steaks and Lobster at West Grove Cookout"; and "How a Secular Jewish Baker Became Miami's Kosher King"

Carlos Frías

Miami Herald

Personal Essay

"Dear Women: Own Your Stories"

Lisa Donovan

Foodandwine.com

Profile

"She Was a Soul Food Sensation. Then, 19 Years Ago, She Disappeared."

Mayukh Sen

Food52

Wine, Spirits, and Other Beverages

"The Pu-Erh Broker"

Max Falkowitz

Saveur

Craig Claiborne Distinguished Restaurant Review Award

Counter Intelligence: "The World's Best Restaurant Opens a Pop-Up in Mexico"; "At Vespertine, Jonathan Gold Makes Contact with Otherworldly Cooking"; "Jonathan Gold Finds Delight in the Secretive Santa Monica Restaurant Dialogue"

Jonathan Gold

Los Angeles Times

M.F.K. Fisher Distinguished Writing Award

"Who Owns Uncle Ben?"

Shane Mitchell

The Bitter Southerner

Publication of the Year

The Salt

"Rise," the theme of this year's awards, "is meant to celebrate the collective spirit of our community and the power of food," the JBF site reads. "Whether championing causes, committing to values, speaking up for those who can't be heard, or cooking their hearts out, our food community rises to meet the challenges, to complete the tasks, and to make this world a better, more delicious place for everyone."