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ganbarimaster · 4 years

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The Campaign of Liu Ji Part 3 (Final!)

A continuation from this post, and the conclusion to this most recent play-through of Romance of the Three Kingdoms 14. When it came to beginning the inevitable battle with Cao Cao, I was a little hesitant at first. It seemed like it was going to take a while and I wasn’t sure how interesting it would be to play. But I soldiered on. It was a bit of a stalemate for a while, with neither of us gaining or losing any ground, but the computer had a tendency to over-extend itself and leave places vulnerable. And I already had more cities and troops, so it was really only a matter of time. I spent one entire evening just shuffling around officers and moving troops and resources from place-to-place. If I hadn’t been writing out this loose narrative for my campaign, I doubt I’d have been motivated to finish it. I’ll be interested to see how this game changes when the power up kit is eventually released, as at the moment its a little bare-bones, and most turns are spent rewarding officers to maintain their loyalty and accepting mundane suggestions from advisors which increase agriculture or whatever in a town by ten points. I feel like the narrative I wrote out for this campaign would have been much more interesting to read if I had been more strict with myself about roleplaying the position whilst playing, in terms of (for example) who I could or couldn’t hire, of sometimes losing territory to my enemies when it made sense, and so on. But as it stands, I don’t think this game has enough tools to keep things interesting and varied. Nevertheless, Cao Cao has been backed into a corner and the conflict approaches its end. The fate of the famous three sworn brothers revealed. If you want to know more about the destiny of one Liu Ji, styled Jingyu, read on!

Cao Cao, along with his advisors Guo Jia and Xun Yu, had developed an idea early on of separating the three brothers Liu Bei, Guan Yu, and Zhang Fei—in order to prevent them from causing any trouble. Liu Bei would be based in Xuchang with the Emperor, Zhang Fei was to hold the frontlines against Ma Teng in the northwest, and Guan Yu had been involved in conflict in the northeast against Gongsun Zan. Liu Bei desired greatly to travel south to join the forces of Liu Ji, but he was effectively a prisoner, and did not want to be parted from his brothers. If Guan Yu or Zhang Fei shirked their duties in the north, it would have been very costly for Liu Bei and his family. In the years after the conflict with those forces came to an end, Cao Cao turned his attention southward to Liu Ji—with the three brothers still separated across the realm.

To prevent Liu Ji from gaining access to Chang’an, Cao Cao turned his forces toward Liu Ji’s position at Hangzhong, whilst simultaneously advancing on Liu Ji’s bases in Xinye, Shouchun, and in Jianye. It was easily the largest conflict in recent history. Liu Ji was unable to maintain control of Hanzhong, which was a key base for moving on Chang’an. Once the area had been subdued by Cao Cao’s forces, Zhang Fei was placed in charge of the unit now stationed at Hanzhong—presumably to intimidate Liu Ji and prevent him from advancing. But when Cao Cao’s forces came to join Zhang Fei for a full-scale invasion of the riverlands, Zhang Fei refused to open the doors to the city they had occupied. Not long after, he was somehow joined by his sworn brother Liu Bei, who had escaped captivity in Xuchang during the ongoing conflicts with Liu Ji and had snuck his way over to Hanzhong with the help of some supporters in Cao Cao’s territory. As Cao Cao directed his forces to advance upon Zhang Fei at Hanzhong, Liu Ji sent his own generals to support that same position. It transpired that Fa Zheng had also been in contact with Zhang Fei over the past few months—which had made this surprising turn of events possible. Guan Yu was yet to be seen, but the conflict between Cao Cao and Liu Ji had begun in earnest.

Taishi Ci, Ling Tong, Huang Zhong, Wei Yan and Ma Chao were his most capable generals, and had become the pillar of his military force—his five Tiger Generals. Zhuge Liang was promoted to Prime Minister, and Lu Xun became the Director General. He was not lacking for intelligent advisors, but they did not often agree. Even so, Liu Ji enjoyed weighing the value of the various suggestions presented to him, and actively encouraged lively and good-spirited debate within his halls. Spiteful, personal attacks and underhanded comments were not tolerated. This contributed towards a sense of camaraderie among the intelligent officers of his force, and ensured they were motivated and focused on the task at hand, working hard to develop their ideas and consider alternatives which might be suggested by their interlocutors.

Recognizing the value of maintaining a hold on Hanzhong, and furious at the betrayal of Zhang Fei and Liu Bei, Cao Cao dedicated himself to securing the area once more. He sent their sworn brother, Guan Yu—who had become so indebted to Cao Cao through his service over the years, and who had been poisoned with lies about the behavior of his sworn brothers. Zhang Fei met Guan Yu on the field, enraged that Guan Yu hadn’t already come to join his brothers, and was yet a peon under Cao Cao. The two clashed in an intense duel, rending heaven and earth.

Pushing one another to their limits in a battle which had both armies enraptured, more than two-hundred bouts had been concluded. Liu Bei yelled at both brothers to lower their arms and remember their oath. He got between the two in the midst of their duel without a weapon of his own, which took them by surprise. Liu Bei was accidentally struck in the head and bled from his ears. He died soon after. In their distress, both Zhang Fei and Guan Yu took their own lives. Soldiers on both sides attempted to prevent them from doing so, but to no avail. In the chaos that followed, Cao Cao regained control of Hanzhong for a short time. But being spread thin, and fearing Xuchang would fall, was unable to hold it for long.

Across the realm, Cao Cao’s bases had begun to fall to Liu Ji—Cao Mai’s navy was overrun off the shore of Guangling by He Qi and Lu Dai, enabling Liu Ji to build upon his forces on the northern shores of the Changjiang. Sensing that Cao Cao had acted too late to mount a meaningful opposition against Liu Ji, Zhang He turned on Cao Cao’s force at Wan Castle, joining with Liu Ji and providing them access to the castle. Xuchang was now within reach, and efforts were being made by Cao Cao to relocate the capital, and thereby the Emperor, north of the Huanghe to Ye, the Capital of Ji Province.

Xu Province had already been captured by Liu Ji, and the escape route to Ji Province had been cut off. Xuchang swiftly fell. Cao Cao barely escaped with his life, but he was unable to bring the Emperor with him. The carriage of the Emperor was surrounded by Huang Zhong and Wei Yan before it could reach the river. Liu Ji himself led a force through Hu Lao Gate to capture Luo Yang, with Taishi Ci, Ling Cao, and Lu Dai—some of his longest serving generals. Luo Yang was re-established as the capital city and the Emperor was encouraged to resume his role, but he vehemently opposed the idea, exhausted by playing his role as puppet Emperor. He threatened to kill himself if Liu Ji did not assume the throne and continue the Han Dynasty as an imperial ancestor. Hesitant at first, it was only at the insistence of his advisors that Liu Ji capitulated and accepted. He was named Emperor Da of Yang.

Cao Cao had become very ill, often bedridden by severe migraines. Sima Yi took care of most of his duties, which largely involved re-structuring and re-organizing their forces north of the Huanghe. Of his most capable generals, only Xu Huang and Xiahou Yuan were with him in Ye, but both were now over fifty years of age. Xiahou Dun was stationed in Liang Province, cut off from the rest of Cao Cao’s force.

A small force led by Ma Chao slowly encroached upon Xiahou Dun in Liang Province. Although he fought fiercely, being cut off from Cao Cao’s main force, supplies were lacking. The sparse fields of Liang were not enough to support a standing army, and morale was low. It is said that Xiahou Dun fought until his last breath. Ma Chao was elated to be able to recapture the lands rightfully belonging to his family.

This was now a time for Emperor Da and his forces to rest and recuperate, and focus on domestic affairs. A great deal of discussion centred on moving the capital again to somewhere in the south, but such discussions were tabled until a time when the realm had been completely unified. Liu Ji, now almost 40, had a daughter, but had yet fathered no sons—and this was another active point of discussion.

Many messages were sent to Cao Cao to entreat him to surrender his forces, but he adamantly refused. After a few years, the Emperor commanded that an enormous force cross the Huanghe and capture You, Ji, and Bing. But before the conflict could begin, Cao Cao suddenly passed away in the spring of 221AD. Sima Yi was the architect of the discussions which followed, pledging fealty to the new Han Emperor and surrendering their forces. Gongsun Gong eventually followed suit, and the realm was completely unified by 223AD.

Some years of peace and prosperity followed, but unrest remained surrounding the Imperial lineage. Sima Yi worked diligently at involving his family in Imperial affairs, ingratiating himself to the Emperor—he petitioned to have one of his sons marry the Emperor’s daughter and become Prince. The remaining members of the Sun family sought recognition for having supported the Emperor since His earliest days, and demanded the Emperor’s daughter marry one of their number. Any talk of moving the capital to the southlands was seen as tacit support for the Sun family, and so the conversation stagnated. As tensions flared, and years passed, the princess became aware of her own significance and the power it afforded her. She would sometimes leverage her own life in order to secure her own autonomy. It was announced that she would marry in her own time, on her own terms, as she intended to become the first Empress. Legislation was written to support her claim.

When Emperor Da passed away almost thirty years later, she ascended to the throne. But in the years which followed, internal conflict escalated and the land began to fracture once more, many refusing to accept this new state of affairs, and some making their own claims to the Imperial throne. A new age of conflict had begun.

#rot3k #rot3k 14 #Romance of the Three Kingdoms #koei #koei tecmo #three kingdoms #three kingdoms au #three kingdoms alternate history #alternate history #liu ji #cao cao #zhang fei #liu bei #guan yu #sima yi #han dynasty

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dorchesterawning · 2 years

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Dorchester Awning Co.

Whether you are an Architect, just starting to develop a commercial awning, tension structure, or simple storefront canopy or you are a homeowner looking to add a retractable awning, residential window awnings, or a freestanding canopy to your home. Our professional staff will work with you from concept to completion and beyond.

We have helped to develop, fabricate and install awning and canopy systems from Connecticut to Maine – with a heavy geographic presence on Cape Cod, All of Eastern MA, Southern NH, and Northern RI, Boston, Boston suburbs, and the South Shore and North Shore of MA. In addition, our wholesale division currently provides hundreds of awnings that are shipped nationwide and to Puerto Rico.

Dorchester Awning Co.

Address: 9 Gallen Rd, Kingston, MA 02364, USA

Phone: (978) 482-2496

Email: [email protected]

Website: https://www.dorchesterawning.com/

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architectnews · 3 years

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Ten installations to see at the Chicago Architecture Biennial

The Chicago Architecture Biennial has returned to Chicago for its fourth edition with installations by Atelier Bow-Wow and Manuel Herz Architects. Here are 10 must-see projects.

Curated by designer David Brown, the biennial contains contributions from over 80 participants hailing from more than 18 countries.

These include numerous site-specific installations, many of which have been built on empty lots across the city.

With the theme The Available City, this edition of the event intends to investigate who contributes to the design of Chicago, with projects from studios including Skidmore Owings & Merrill and Outpost Office.

SPLAM by SOM

Architecture studio SOM worked with students to build an open-air learning lab and gathering space for the University of Michigan's Taubman College of Architecture and Urban Planning in Chicago's South Shore.

The pavilion was created as a prototype to demonstrate the possibilities of prefabricated timber framing to build large structures.

"Weaving together timber beams like threads in fabric, SPLAM explores the idea of using smaller pieces of wood than conventional mass timber construction systems," said SOM.

Block Party by Studio Barnes in collaboration with Shawhin Roudbari and MAS Context

Studio Barnes created two structures on a plot in North Lawndale that are "born from Chicago's rich history of annual block parties".

The first is bright pink and blue and designed to recall the look and feel of a bounce house, or bouncy castle, which are often seen at block parties.

Alongside this, a second smaller structure made from a series of blocks will be used for social gatherings.

Cover the Grid by Outpost Office

Outpost Office has painted a series of plots in the North Lawndale and Pilsen areas of the city with "architectural-scale urban land paintings " for its Cover the Grid installation.

Created using GPS-guided robots, which are typically used for painting lines on sports fields, the temporary installation aims to challenge civic boundaries and public rights-of-way.

River Frames by PORT

PORT's River Frames aim to draw attention to the history of the installation's site near Bertrand Goldberg's River City apartments on the south branch of the Chicago River.

Set on a gravel walkway that outlines the footprint of the former Chicago Great Western Freight warehouse, which was demolished in the 1970s, are a group of steel-framed structures that "reflect the spartan warehouse structure that occupied Southbank Park for nearly a century".

Englewood's Commons by Atelier Bow-Wow

Tokyo-based architecture studio Atelier Bow-Wow is developing a pavilion and meeting space in a square marking the entry to Englewood Nature Trail on Chicago's South Side.

The studio is creating a forty-person communal table, raised gardening beds, indoor growing houses and new office space as part of the project.

Central Park Theater by Manuel Herz Architects

Swiss studio Manuel Herz Architects aimed to recall memories of the buildings that stood near the Central Park Theater in North Lawndale, which is currently being restored, for this installation.

A pattern based on floor plans and sections of the lost buildings has been painted across the building.

Grids + Griots by Sekou Cooke Studio

Sekou Cooke Studio's contribution to the biennial is a series of structures that can be used as benches, tables, planter beds, retail stands and bike storage made from a cut-up forty-foot-long shipping container.

Named Grids + Griots, the installation was created in collaboration with youth organisation Young Men's Educational Network (YMEN) and is located at its site in North Lawndale.

Soil Lab by James Albert Martin, Eibhlín Ní Chathasaigh, Anne Dorthe Vester and Maria Bruun

Set in the North Lawndale neighbourhood of Chicago, Soil Lab will see a series of structures constructed during the biennial.

Structures for social gathering will be made from bricks, rammed earth and ceramic tiles.

The Garden Table by Studio Ossidiana

Rotterdam-based Studio Ossidiana designed the Garden Table to be "part kitchen, part game, part stage".

Along with seating and table space, the permanent installation at the El Paseo community garden in Pilsen is topped with boards for playing marble solitaire, tic tac toe, backgammon and chess.

Woodlawn Canopies: Stories and Futures by Norman Teague Design Studios

Erected in an empty lot opposite the New Beginnings Church, the temporary Woodlawn Canopies was created as a community space in collaboration with mentorship and training organisation Project HOOD (Helping Others Obtain Destiny).

Along with an interactive workspace and stage, an exhibition space has been built to showcase the history of Project HOOD.

The post Ten installations to see at the Chicago Architecture Biennial appeared first on Dezeen.

#Architecture – Dezeen

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int0design · 7 years

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North Shore antique home renovation, MA. Architects Carpenter... http://georgianadesign.tumblr.com/post/170795869573

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easyfoodnetwork · 4 years

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Here Are the 2020 James Beard Awards Restaurant, Chef, and Media Finalists

Getty/Victor Spinelli/WireImage | Getty/Victor Spinelli/WireImage

The full list of nominees

Today, on what would have been the 30th annual James Beard Awards ceremony, the James Beard Foundation announced the finalists for the 2020 James Beard Awards, which honors the year’s outstanding restaurants and chefs, as well as food journalism, books, and broadcast media. The announcement was originally scheduled for March 25, but the coronavirus pandemic forced the Foundation to cancel the planned Philadelphia event and postpone both the finalists reveal and the awards themselves.

COVID-19 has left the restaurant industry in a precarious position, to put it mildly. Restaurants are pivoting their operations to stay in business, closing temporarily, and in some cases, closing for good. When the Foundation opted to postpone the finalist announcement, it acknowledged that it did so in part to focus on rebuilding the restaurant industry, awards being the last thing on anyone’s mind. And so it came as a bit of a surprise when on April 27 the Foundation announced plans to move forward with a virtual finalist announcement and, eventually, the 2020 James Beard Awards. Today, the Foundation revealed the Restaurant and Chef Awards Gala will take place in late September, and the Media Awards will take place in late May.

In a post on the James Beard Foundation website, chief strategy officer Mitchell Davis explained that the Foundation consulted with chefs, restaurateurs, and others in the industry and determined that the James Beard Awards finalists, like the list of semifinalists announced in late February, deserved recognition for their work in 2019. “Those we consulted felt the Awards could also offer a glimmer of hope to an industry looking for light in a very dark time,” he writes. Davis acknowledged that it is also a particularly dark time for the media, which will be recognized for the first time in the 2020 James Beard Awards cycle with the finalists announcement.

Given the ongoing restrictions related to COVID-19, the format for the 2020 James Beard Awards is still undecided — but they will go on, and “take place” in Chicago at some date later this year. “We want every James Beard Award winner to have a chance to have their moment in the spotlight,” Mitchell writes. “We have partners who support this industry, who support the Foundation, who are willing to work with us to figure out what’s best for all.”

Visit Philadelphia, which stands to lose millions due to the coronavirus pandemic, is still sponsoring the virtual event. Last year, Houston hosted the finalist announcement and although there was plenty of Texas representation on the semifinalists list, including 11 chefs and restaurants from Houston, the city’s restaurants and chefs were completely shut out of the whittled down finalists list. Philadelphia didn’t see the same fate.

Below, the 2020 James Beard Awards finalists.

James Beard Foundation Restaurant and Chef Awards Finalists

Best New Restaurant

Automatic Seafood & Oysters, Birmingham, AL

Demi, Minneapolis

Eem, Portland, OR

Fox & the Knife, Boston

Gado Gado, Portland, OR

Gianna, New Orleans

Kalaya, Philadelphia

Nightshade, Los Angeles

Pasjoli, Santa Monica, CA

Verjus, San Francisco

Outstanding Baker

Graison Gill, Bellegarde Bakery, New Orleans

Zachary Golper, Bien Cuit, NYC

Lisa Ludwinski, Sister Pie, Detroit

Avery Ruzicka, Manresa Bread, Los Gatos, CA

Maura Kilpatrick, Sofra Bakery, Cambridge, MA i

Outstanding Bar Program

Anvil Bar & Refuge, Houston

Expatriate, Portland, OR

Kimball House, Decatur, GA

Lost Lake, Chicago

Trick Dog, San Francisco

Outstanding Chef

David Kinch, Manresa, Los Gatos, CA

Corey Lee, Benu, San Francisco

Donald Link, Herbsaint, New Orleans

Missy Robbins, Lilia, NYC

Ana Sortun, Oleana, Cambridge, MA

Marc Vetri, Vetri Cucina, Philadelphia

Outstanding Hospitality

Brigtsen’s, New Orleans

Canlis, Seattle

Saison, San Francisco

Swan Oyster Depot, San Francisco

Zingerman’s Roadhouse, Ann Arbor, MI

Outstanding Pastry Chef

Lincoln Carson, Bon Temps, Los Angeles

Juan Contreras, Atelier Crenn, San Francisco

Margarita Manzke, République, Los Angeles

Diane Moua, Spoon and Stable, Minneapolis

Natasha Pickowicz, Flora Bar, NYC

Miro Uskokovic, Gramercy Tavern, NYC

Outstanding Restaurant

FIG, Charleston, SC

Frasca Food and Wine, Boulder, CO

Jaleo, Washington, D.C.

Pizzeria Bianco, Phoenix

Quince, San Francisco

Outstanding Restaurateur

Paul Bartolotta, The Bartolotta Restaurants, Milwaukee (Ristorante Bartolotta, Harbor House, Lake Park Bistro, and others)

Jamie Bissonnette and Ken Oringer, JK Food Group, Boston (Little Donkey, Toro, Coppa)

JoAnn Clevenger, Upperline Restaurant, New Orleans

Alex Raij and Eder Montero, NYC (La Vara, Saint Julivert Fisherie, Txikito)

Jason Wang, Xi’an Famous Foods, NYC

Outstanding Wine Program

Bacchanal, New Orleans

Canard, Portland, OR

COTE, NYC

Miller Union, Atlanta

Night + Market Sahm, Venice, CA

Spiaggia, Chicago

Outstanding Wine, Beer or Spirits Producer

Scott Blackwell and Ann Marshall, High Wire Distilling Co., Charleston, SC

Cathy Corison, Corison Winery, St. Helena, CA

Drew Kulsveen, Willett Distillery, Bardstown, KY

Todd Leopold and Scott Leopold, Leopold Bros., Denver

Rising Star Chef of the Year

Will Aghajanian and Liz Johnson, The Catbird Seat, Nashville

Irene Li, Mei Mei, Boston

Gaby Maeda, State Bird Provisions, San Francisco

Ashleigh Shanti, Benne on Eagle, Asheville, NC

Paola Velez, Kith/Kin, Washington, D.C.

Jon Yao, Kato, Los Angeles

Best Chef: California

Jeremy Fox, Birdie G’s, Santa Monica, CA

Brandon Jew, Mister Jiu’s, San Francisco

Jessica Koslow, Sqirl, Los Angeles

Mourad Lahlou, Mourad, San Francisco

Joshua Skenes, Angler, San Francisco

Pim Techamuanvivit, Kin Khao, San Francisco

Best Chef: Great Lakes (IL, IN, MI, OH)

Gene Kato, Momotaro, Chicago

Jason Hammel, Lula Cafe, Chicago

Noah Sandoval, Oriole, Chicago

John Shields and Karen Urie Shields, Smyth, Chicago

Erick Williams, Virtue, Chicago

Lee Wolen, Boka, Chicago

Best Chef: Mid-Atlantic (D.C., DE, MD, NJ, PA, VA)

Amy Brandwein, Centrolina, Washington, D.C.

Nicholas Elmi, Laurel, Philadelphia

Rich Landau, Vedge, Philadelphia

Cristina Martinez, South Philly Barbacoa, Philadelphia

Jon Sybert, Tail Up Goat, Washington, D.C.

Cindy Wolf, Charleston, Baltimore

Best Chef: Midwest (IA, KS, MN, MO, NE, ND, SD, WI)

Steven Brown, Tilia, Minneapolis

Michael Corvino, Corvino Supper Club & Tasting Room, Kansas City, MO

Michael Gallina, Vicia, St. Louis

Jamie Malone, Grand Café, Minneapolis

Christina Nguyen, Hai Hai, Minneapolis

Best Chef: Mountain (CO, ID, MT, UT, WY)

Carrie Baird, Bar Dough, Denver

Jen Castle and Blake Spalding, Hell’s Backbone Grill & Farm, Boulder, UT

Jeff Drew, Snake River Grill, Jackson, WY

Caroline Glover, Annette, Aurora, CO

Dana Rodriguez, Super Mega Bien, Denver

Kelly Whitaker, The Wolf’s Tailor, Denver

Best Chef: New York State

Sean Gray, Momofuku Ko, NYC

Brooks Headley, Superiority Burger, NYC

Junghyun Park, Atomix, NYC

Daniela Soto-Innes, ATLA, NYC

Alex Stupak, Empellón, NYC

Best Chef: Northeast (CT, MA, ME, NH, RI, VT)

Vien Dobui, CÔNG TỬ BỘT, Portland, ME

Ben Jackson, Drifters Wife, Portland, ME

Tiffani Faison, Orfano, Boston

Krista Kern Desjarlais, The Purple House, North Yarmouth, ME

Greg Mitchell and Chad Conley, Palace Diner, Biddeford, ME

Cassie Piuma, Sarma, Somerville, MA

Best Chef: Northwest & Pacific (AK, HI, OR, WA)

Peter Cho, Han Oak, Portland, OR

Gregory Gourdet, Departure, Portland, OR

Chris Kajioka and Anthony Rush, Senia, Honolulu

Katy Millard, Coquine, Portland, OR

Kristen Murray, MÅURICE, Portland, OR

Rachel Yang and Seif Chirchi, Joule, Seattle

Best Chef: South (AL, AR, Commonwealth of Puerto Rico, FL, LA, MS)

Jose Enrique, Jose Enrique, San Juan, PR

Kristen Essig and Michael Stoltzfus, Coquette, New Orleans

Michael Gulotta, Maypop, New Orleans

Mason Hereford, Turkey and the Wolf, New Orleans

Isaac Toups, Toups’ Meatery, New Orleans

Best Chef: Southeast (GA, KY, NC, SC, TN, WV)

Katie Button, Cúrate, Asheville, NC

Cassidee Dabney, The Barn at Blackberry Farm, Walland, TN

Cheetie Kumar, Garland, Raleigh, NC

Andy Ticer and Michael Hudman, Andrew Michael Italian Kitchen, Memphis, TN

Julia Sullivan, Henrietta Red, Nashville

Best Chef: Southwest (AZ, NM, NV, OK)

Dan Krohmer, Other Mama, Las Vegas

Jonathan Perno, Campo at Los Poblanos Historic Inn & Organic Farm, Los Ranchos de Albuquerque, NM

Chrysa Robertson, Rancho Pinot, Scottsdale, AZ

Silvana Salcido Esparza, Barrio Café Gran Reserva, Phoenix

Jeff Smedstad, Elote Cafe, Sedona, AZ

James Trees, Esther’s Kitchen, Las Vegas

Best Chef: Texas

Kevin Fink, Emmer & Rye, Austin

Michael Fojtasek, Olamaie, Austin

Anita Jaisinghani, Pondicheri, Houston

Steve McHugh, Cured, San Antonio

Trong Nguyen, Crawfish & Noodles, Houston

America’s Classics Awards

Previously announced

El Taco de Mexico, Denver, Colorado

Lassis Inn, Little Rock, Arkansas

Oriental Mart, Seattle, Washington

Puritan Backroom, Manchester, New Hampshire

Vera’s Backyard Bar-B-Que, Brownsville, Texas

Zehnder’s of Frankenmuth, Frankenmouth, Michigan

Humanitarian of the Year:

Jessica B. Harris

Leadership Awards:

Phillip and Dorathy E. Barker, Operations Spring Plant

Rosalinda Guillen, Community to Community Development (C2C)

Abiodun Henderson, The Come Up Project

Mark and Kerry Marhefka of Abundant Seafood

Caleb Zigas, La Cocina

James Beard Restaurant Design Awards

Design Icon

Chez Panisse

Outstanding Restaurant Design, 75 Seats and Under:

SIMPLICITY for HALL by o.d.o

Heliotrope Architects for Rupee

Vermillion Architects, LLC for Spoonbill Watering Hole and Restaurant

Outstanding Restaurant Design, 76 Seats and Over:

Hacin + Associates for Shore Leave;

Ken Fulk, Inc for Swan & Bar Bevy

Klein Agency and ORA for Auburn

2020 James Beard Foundation Book Awards

For cookbooks and other non-fiction food- or beverage-related books that were published in the U.S. in 2019. Winners, including the Book of the Year Award and the Cookbook Hall of Fame inductee will be announced on Wednesday, May 27, 2020.

American Books with recipes focused on the cooking or foodways of regions or communities in the United States.

Cook Like a Local: Flavors That Can Change How You Cook and See the World; Chris Shepherd and Kaitlyn Goalen, (Clarkson Potter)

Jubilee: Recipes from Two Centuries of African American Cooking; Toni Tipton-Martin, (Clarkson Potter)

South: Essential Recipes and New Explorations; Sean Brock, (Artisan Books)

Baking and Desserts Books with recipes focused on breads, pastries, desserts, and other treats.

Dappled: Baking Recipes for Fruit Lovers; Nicole Rucker, (Avery)

Living Bread: Tradition and Innovation in Artisan Bread Making; Daniel Leader and Lauren Chattman, (Avery)

Pastry Love: A Baker’s Journal of Favorite Recipes; Joanne Chang, (Houghton Mifflin Harcourt)

Beverage with Recipes Books focused on recipes for how to make beverages.

Last Call: Bartenders on Their Final Drink and the Wisdom and Rituals of Closing Time; Brad Thomas Parsons, (Ten Speed Press)

The Martini Cocktail: A Meditation on the World’s Greatest Drink, with Recipes; Robert Simonson, (Ten Speed Press)

The NoMad Cocktail Book; Leo Robitschek, (Ten Speed Press)

Beverage without Recipes Beverage-focused books and guides that either don’t contain recipes or that may have minimal recipes but aren’t recipe-centric.

The Complete Guide to Japanese Drinks: Sake, Shochu, Japanese Whisky, Beer, Wine, Cocktails and Other Beverages; Stephen Lyman and Chris Bunting, (Tuttle Publishing)

Red & White: An Unquenchable Thirst for Wine; Oz Clarke, (Little, Brown Book Group)

World Atlas of Wine 8th Edition; Hugh Johnson and Jancis Robinson, (Mitchell Beazley)

General Books with recipes that address a broad scope of cooking, not just a single topic, technique or region.

All About Dinner: Simple Meals, Expert Advice; Molly Stevens, (W. W. Norton & Company)

Milk Street: The New Rules: Recipes That Will Change the Way You Cook; Christopher Kimball, (Voracious)

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook; Carla Lalli Music, (Clarkson Potter)

Health and Special Diets Books with recipes related to health and nutrition, or that address specific health issues, such as allergies or diabetes.

The Beauty Chef Gut Guide: With 90+ Delicious Recipes and Weekly Meal Plans; Carla Oates, (Hardie Grant Books)

Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood; Aran Goyoaga, (Sasquatch Books)

Gluten-Free Baking at Home: 102 Foolproof Recipes for Delicious Breads, Cakes, Cookies, and More; Jeffrey Larsen, (Ten Speed Press)

International

Books with recipes focused on food and cooking traditions of countries or regions outside of the United States.

Black Sea: Dispatches and Recipes – Through Darkness and Light; Caroline Eden, (Quadrille Publishing)

Ethiopia: Recipes and Traditions from the Horn of Africa; Yohanis Gebreyesus, (Interlink Publishing)

The Food of Sichuan; Fuchsia Dunlop, (W. W. Norton & Company)

Photography

American Sfoglino: A Master Class in Handmade Pasta; Eric Wolfinger, (Chronicle Books)

Le Corbuffet: Edible Art and Design Classics; Esther Choi, (Prestel)

Oaxaca: Home Cooking from the Heart of Mexico; Quentin Bacon, (Abrams Books)

Reference, History, and Scholarship Includes manuals, guides, encyclopedias, and books that present research related to food or foodways.

Gandhi’s Search for the Perfect Diet: Eating with the World in Mind; Nico Slate, (University of Washington Press)

A South You Never Ate: Savoring Flavors and Stories from the Eastern Shore of Virginia; Bernard L. Herman, (The University of North Carolina Press)

The Whole Okra: A Seed to Stem Celebration; Chris Smith, (Chelsea Green Publishing)

Restaurant and Professional Books written by a culinary professional or restaurant chef with recipes that may include advanced cooking techniques, use specialty ingredients, and require professional equipment. This includes culinary arts textbooks.

Dishoom: From Bombay with Love; Shamil Thakrar, Kavi Thakrar, and Naved Nasir, (Bloomsbury Publishing)

Eleven Madison Park: The Next Chapter, Revised and Unlimited Edition; Daniel Humm, (Ten Speed Press)

The Whole Fish Cookbook: New Ways to Cook, Eat and Think; Josh Niland, (Hardie Grant Books)

Single Subject Books with recipes focused on a single or category of ingredients, a dish, or a method of cooking – such as lobster, seafood, grains, pasta, burgers, or canning. Exceptions: baking and desserts books, vegetable-focused books, health and special diets books, restaurant and professional books, and beverage books should be entered in those respective categories.

From the Oven to the Table: Simple Dishes That Look After Themselves; Diana Henry, (Mitchell Beazley)

Pasta Grannies: The Official Cookbook: The Secrets of Italy’s Best Home Cooks; Vicky Bennison, (Hardie Grant Books)

Sour: The Magical Element That Will Transform Your Cooking; Mark Diacono, (Quadrille Publishing)

Vegetable-Focused Cooking Books that feature recipes for how to prepare and serve vegetables and plant-based ingredients. Books may be vegetarian, vegan, or vegetable-focused with minimal reference to meats.

Ruffage: A Practical Guide to Vegetables; Abra Berens, (Chronicle Books)

Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes; Editors at America’s Test Kitchen, (America’s Test Kitchen)

Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar; Amy Chaplin, (Artisan Books)

Writing Narrative nonfiction books, including memoirs, culinary tourism, investigative journalism, food advocacy, and critical analysis of food and foodways for a general audience.

Eat Like a Fish: My Adventures as a Fisherman Turned Restorative Ocean Farmer; Bren Smith, (Knopf)

Notes from a Young Black Chef: A Memoir; Kwame Onwuachi with Joshua David Stein, (Knopf)

Women on Food: Charlotte Druckman and 115 Writers, Chefs, Critics, Television Stars, and Eaters; Charlotte Druckman, (Abrams Press)

2020 James Beard Foundation Broadcast Media Awards

For radio, television broadcasts, podcasts, webcasts, and documentaries appearing in 2019. Winners will be announced on Wednesday, May 27, 2020.

Audio Program

The Food Programme – The Search for Esiah’s Seeds; Airs on: BBC Radio 4 and BBC Sounds

It Burns: The Scandal-Plagued Race to Breed the World’s Hottest Chili; Airs on: Audible

The Sporkful – When White People Say Plantation; Airs on: iTunes, Sporkful, Spotify, and Stitcher

Audio Reporting

California Foodways – The Curious Second Life of a Prather Ranch Cow: Biomedical Research; Trans Man Finds – and Creates – Refuge in His Family’s Small-Town Cafe; Legalizing Cannabis Impacts Food, Farming in Humboldt; Reporter: Lisa Morehouse; Airs on: KQED, California Foodways, iTunes, Google Play, Radio Public, SoundCloud, and Stitcher

Food Actually – Junk Food Actually; Reporter: Tamar Adler; Airs on: Luminary

Gravy – Mahalia Jackson’s Glori-Fried Chicken; Reporter: Betsy Shepherd; Airs on: southernfoodways.org and iTunes

Documentary

Harvest Season; Airs on: PBS

Nothing Fancy: Diana Kennedy; Airs on: Premiered at SXSW in March 2019

That’s My Jazz; Airs on: Vimeo

Online Video, Fixed Location and/or Instructional

Chef Studio: The Crumby Bits – Cricket Macarons; Airs on: YouTube

Grace Young – Wok Therapist; Airs on: GraceYoung.com and YouTube

Ready Jet Cook - How to Make Pad Thai with Jet Tila; Airs on: FoodNetwork.com and YouTube

Online Video, on Location

Eat, Drink, Share, Puerto Rico Food – El Burén de Lula; Airs on: YouTube

Handmade – How Knives Are Made for New York’s Best Restaurants; How a Ceramics Master Makes Plates for Michelin-Starred Restaurants; Airs on: Eater and YouTube

In Real Life – Why Eating This Fish Could Save Coral Reefs; Airs on: YouTube and AJ+

Outstanding Personality/Host

Alton Brown, Good Eats: The Return; Airs on: Food Network

David Chang, Breakfast, Lunch & Dinner; Airs on: Netflix

Roy Choi; Broken Bread with Roy Choi; Airs on: Tastemade and KCET

Television Program, in Studio or Fixed Location

Good Eats: The Return – American Classic: Chicken Parm; Airs on: Food Network

Lidia’s Kitchen – Trattoria Favorites; Airs on: PBS

Pati’s Mexican Table – A Local’s Tour of Culiacán; Airs on: WETA; distributed nationally by American Public Television

Television Program, on Location

Chef’s Table – Asma Khan; Airs on: Netflix

Las Crónicas del Taco (Taco Chronicles) – Canasta; Airs on: Netflix

Street Food – Bangkok, Thailand; Airs on: Netflix

Visual and Audio Technical Excellence

Chef’s Table; Adam Bricker, Chloe Weaver, and Will Basanta; Airs on: Netflix

Street Food; Alexander D. Paul, Matthew Chavez, and Shane Reed; Airs on: Netflix

The Taste of Place – Wild Rice; Jesse Roesler and Kevin Russell; Airs on: Vimeo

Visual Reporting (on TV or Online)

Fork the System – Moro Food of Muslim Mindanao: This is Filipino, Too; Reporters: Joi Lee and HyoJin Park; Airs on: Al Jazeera English Digital, YouTube, and Facebook

In Real Life– Why This $300 Clam Is so Important to Native Americans and China; Reporters: AJ+ Staff; Airs on: YouTube and AJ+

Rotten – The Avocado War; Reporters: Christine Haughney, Erin Cauchi, and Gretchen Goetz; Airs on: Netflix

2020 James Beard Foundation Journalism Awards Finalists

For articles published in English in 2019. Winners, including the Emerging Voice Award, will be announced on Wednesday, May 27, 2020.

Columns

What She’s Having: “Popeyes’ Fried Chicken Sandwich: A Delicious Distraction, a Cultural Lesson”; “Every Season Is Soup Season”; “Why a Somali Nook in East Boston Is One of the Country’s Best New Restaurants” — Devra First, The Boston Globe

Power Rankings: “The Official Fast Food French Fry Power Rankings”; “The Official Spicy Snack Power Rankings”; “The Official Domestic Beer Power Rankings” — Lucas Kwan Peterson, Los Angeles Times

Rooted in Place: “In Service”; “Hair, Food, and Hustle”; “The Best That We’ve Got” — Rosalind Bentley, Gravy

Craig Claiborne Distinguished Restaurant Review Award

“Le Colonial Is an Orientalist Specter”; “The Ultimate Chaat Truck Crawl”; “The Fantasy — and Reality — of Dining at Chez Panisse” — Soleil Ho, San Francisco Chronicle

“NYC’s Buzziest New Sushi Parlors Are Transcendent, If You Can Handle the Bros”; “Wall Street’s Underground Russian Spa Is a Dining Destination for the Soul”; “Estiatorio Milos Is One of the Last Big Restaurant Scams in New York” —Ryan Sutton

Eater New York

“Peter Luger Used to Sizzle. Now It Sputters.”; “The 20 Most Delicious Things at Mercado Little Spain”; “Benno, Proudly Out of Step With the Age”

Pete Wells

The New York Times

Dining and Travel

“In Pursuit of the Perfect Pizza”

Matt Goulding

Airbnb Magazine

“Interview With the Vampiro”

Dylan James Ho

Taste

“These Are the World’s Best Restaurants: North America, South America, Africa and Middle East”

Besha Rodell

Travel + Leisure and Food & Wine

Feature Reporting

America’s farmers in crisis during Trump’s trade wars: “Left Behind: Farmers Fight to Save Their Land in Rural Minnesota as Trade War Intensifies”; “’I’m Gonna Lose Everything’: A Farm Family Struggles to Recover after Rising Debt Pushes a Husband to Suicide”; “In Trump Country, a Season of Need on Family Farms”

Annie Gowen

The Washington Post

“The Great Land Robbery”

Vann R. Newkirk II

The Atlantic

“Value Meal”

Tad Friend

The New Yorker

Food Coverage in a General Interest Publication

The Bitter Southerner

Gastro Obscura

The New Yorker

Foodways

“An Indigenous Community in Mexico Finds Its Voice — and Strength — in Wild Mushrooms”

Michael Snyder

Los Angeles Times

“On Hawaii, the Fight for Taro’s Revival”

Ligaya Mishan

T: The New York Times Style Magazine

“A Real Hot Mess: How Grits Got Weaponized Against Cheating Men”

Cynthia R. Greenlee

MUNCHIES | Food by VICE

Health and Wellness

“The AGEs Puzzle: How We Cook Food Is Killing Us. Scientists in SC Know Why.”; “9 Easy Ways to Eat Fewer AGEs: A Stress-Free Guide”

Tony Bartelme

The Post and Courier (Charleston, SC)

“How Washington Keeps America Sick and Fat”; “Meet the Silicon Valley Investor Who Wants Washington to Figure Out What You Should Eat”

Catherine Boudreau and Helena Bottemiller Evich

Politico

“Protein Nation”

Shaun Dreisbach

EatingWell

Home Cooking

“6 Holiday Cookies That Will Win You the Cookie Swap”

Hilary Cadigan and Rick Martinez

Bon Appétit

“Fry Time”

Nancy Singleton Hachisu

Saveur

“In Praise of Schmaltz”

Rachel Handler

Grub Street

Innovative Storytelling

“Best New Restaurants 2019”

Kevin Alexander, Nicole A. Taylor, and Adriana Velez

Thrillist

“Food and Loathing on the Campaign Trail”

Gary He, Matt Buchanan, and Meghan McCarron

Eater

“Made in America”

Tim Carman and Shelly Tan

The Washington Post

Investigative Reporting

“How USDA Distorted Data to Conceal Decades of Discrimination Against Black Farmers”

Nathan Rosenberg and Bryce Wilson Stucki

The Counter

“‘The Man Who Attacked Me Works in Your Kitchen’: Victim of Serial Groper Took Justice into Her Own Hands”

Amy Brittain and Maura Judkis

The Washington Post

“The Young Hands That Feed Us”

Karen Coates and Valeria Fernández

Pacific Standard

Jonathan Gold Local Voice Award

“Forget Democratic Votes. Which Presidential Hopeful Will Eat 16 Iconic SC Foods First?”; “A James Island Meat-and-Two Secretly Switched to Carolina Gold Rice. Here’s What Happened.”; “In Prisons Across South Carolina, It’s Not a Birthday Without Cake Made by a Fellow Inmate”

Hanna Raskin

The Post and Courier (Charleston, SC)

“In Search of Hot Beef”; “Chef Jack Riebel Is in the Fight of His Life”; “Harry Singh on the Perfect Roti, Trinidad, and Life in the Kitchen”

Dara Moskowitz Grumdahl

Mpls.St.Paul Magazine

“In a Wheelchair and Hungry”; “Where to Eat Regionally Inspired Mexican Food in New York City”; “How Sichuan Became NYC’s Dominant Chinese Cuisine”

Robert Sietsema

Eater New York

M.F.K. Fisher Distinguished Writing Award

“A Mind to Stay Here”

Rosalind Bentley

Gravy

“My Mother’s Catfish Stew”

John T. Edge

Oxford American

“An Undeserved Gift”

Shane Mitchell

The Bitter Southerner

Personal Essay, Long Form

“The Dysfunction of Food”

Kim Foster

Kim-Foster.com

“Love, Peace, and Taco Grease: How I Left My Abusive Husband and Found Guy Fieri”

Rax King

Catapult

“Seeking Jewish Identity at the Sabra Hummus Factory”

Orr Shtuhl

The Forward

Personal Essay, Short Form

“For 20 Years, happy hour has seen us through work — and life”

M. Carrie Allan

The Washington Post

“How the Starbucks Macchiato Ruined My Indie Coffee Shop Experiences”

Nicole A. Taylor

Thrillist

“In Memoriam of Hominy Grill, the Restaurant That Defined Charleston”

Ali Rosen

Plate

Profile

“First Course”

Zoe Tennant

Granta

“The Fruit Saver”

Tejal Rao

Women on Food

(Abrams Press)

“The Provocations of Chef Tunde Wey”

Brett Martin

GQ Magazine

Wine, Spirits, and Other Beverages

“How Climate Change Impacts Wine”

Eric Asimov

The New York Times

“May I Help You With That Wine List?”

Ray Isle

Food & Wine

“Seltzer Is Over. Mineral Water Is Forever.”

Jordan Michelman

PUNCH

Disclosure: Some Vox Media staff members are part of the voting body for the James Beard Foundation Awards.

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