In 2021, the James Beard Awards began focusing on 'equity and sustainability'

Following accusations that the awards’ judges and winners were overwhelmingly white and male, the foundation conducted a 2021 audit focused on “equity and sustainability”; subsequent awards have been notably more diverse.

The James Beard Awards consider character as well as cuisine

In 2018, the foundation announced several changes to the nomination and judging process. One of them was the directive to consider nominees’ behavior, which came after several prominent previous winners were accused of sexual harassment.

The Oscars of food

Every year, the James Beard Awards spotlight the best in food, media, and hospitality—often called the “Oscars of the food world.” But behind the prestige is the story of James Beard himself: a failed actor turned culinary icon.

The James Beard Awards invited controversy by evaluating character

When the foundation initially asked judges to start considering chefs’ personal conduct in 2018, there was little pushback. By the time the 2023 awards rolled around, that was no longer the case. A chef’s nomination was pulled due to allegations of bullying, causing several previous winners to renounce their awards.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

The James Beard Awards are sometimes called the Oscars of food because they spotlight the best of the industry.

Winning a James Beard Award can have mixed effects

Winning the honor doesn't mean a restaurant will be set for the future. Most found that while winning gave an initial bump in the number of reservations, that pattern didn’t necessarily hold for long enough to make a real difference in the numbers.

Thousands of chefs, writers, and broadcasters have won James Beard Awards

The annual awards recognize excellence in food, both in its creation and criticism. Notable past winners include Nina Compton, Ina Garten, and Grant Achatz

How a Philadelphia soup kitchen taught business students about ethical decision-making

As the St. Francis Inn—a Philadelphia soup kitchen—struggled with decisions about moving its operations to serve more people, a management professor at St. Joseph's University realized his students might have been able to help. Business students used ethical decision-making frameworks to help the soup kitchen serve more people and attract more volunteers.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

Steve Jobs introduced Apple’s 'Think Different' marketing campaign

Jobs introduced the now-iconic “Think Different” marketing campaign. It won numerous awards, symbolized Apple’s new era under Jobs, and showed off his understanding of branding.

The ways Bauhaus still shapes modern life

The German art school was around for less than 15 years, but its aesthetic and philosophy can still be seen today in sleek, minimalist design, bold typefaces, and even the corporate aesthetics of IKEA, Apple, and other brands. This DW feature visits the schools that have taken up the Bauhaus legacy, using its ideas to tackle contemporary problems.

Ogilvy & Mather rebranded to just ‘Ogilvy’ in 2018

This was far from the first brand evolution the agency itself has gone through in its more than century-long history. The agency now known as “Ogilvy” started as a London advertising agency founded in 1850 by Edmund Mather. By 1964, it became known as Ogilvy & Mather after merging with a New York City agency that was founded in 1948 by David Ogilvy.

James Beard completed his first cookbook in 1940

Beard began his culinary life as a caterer, but soon began compiling recipes for a cookbook that he published in 1940. Nine years later, he'd have his own cooking school.

Find 36 hidden messages in these household name company logos

Search this database of fashion and beauty brands to see how sustainable their business practices are.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

A history of Bauhaus, the influential 20th-century design movement

The design school was short-lived but immensely impactful, turning design in architecture, typography, and a number of other fields away from superfluous ornamentation and toward practical, straightforward expression. This history of the movement from the Metropolitan Museum of Art outlines its major figures, key events, and the ways its influence persists.

See the evolution of Super Bowl logos and how the NFL refined its visual identity over time

Tracing Super Bowl logos from early, varied designs to today’s standardized look shows how the NFL adapted to shifting design trends, television demands, and brand strategy.

Explore a website dedicated to reviewing books about the advertising industry

“The Agency Review” reviews any book that touches advertising—from straight business books by the likes of David Ogilvy to a book about the history of bourbon. It has reviewed more than 200 books since the site started in 2012.

View the evolution of the National Science Foundation logo

When the agency was established in 1950, the logo featured an eagle holding a shield with symbols of a pyramid, a test tube, a microscope, and a lamp from which light radiated. Subsequent logos featured variations of a ring composed of people holding hands, which would eventually be redesigned to enclose a globe bearing the "NSF" abbreviation.

Bruegger Bagel, 1440 Head of Social Media Alexandra Standafer Bolles' beagle mix.

The iconic 'I Heart NY' logo was originally designed in the back of a cab.

These famous brands used to have different names

Did you know that Nike used to be called Blue Ribbon Sports? Or that Google was originally named BackRub? Getting a brand's name right is a tough job; there's an entire cottage industry of brand naming agencies to prove it. See which brands got it right the first time—and which ones might be better off with their current names—in this article.

Why Bauhaus—the 20th-century design school and aesthetic movement—matters today

The school, founded by Walter Gropius in Weimar, Germany, in 1919, was an experimental educational environment that valued the function of an object before its form, a philosophy that would animate the rise of minimalist and modernist design in the 20th century.

How big brands keep your loyalty

We perceive ourselves as rational decision-makers—but research about our consumption habits suggest we are easily played by clever marketing. Here's how big brands design their branding to keep you coming back.

Watch Anthony Bourdain's meal at El Bulli, which popularized molecular gastronomy

The 'drinks' included cocktails in the form of alcohol-infused sugarcanes, a cotton candy piña colada, and a dual-textured, temperature-changing gin fizz. Foods included a gorgonzola cheese sphere with the consistency of a chocolate egg and a dish of freeze-dried and foam tofu with the appearance and texture of tiramisu.

How László Moholy-Nagy's Bauhaus work changed design

The artist established a foundational course that would later become standard for many Western art schools. A few years later, he'd spearhead a publishing wing of the school, establish a template for modern graphic design, and toy with developing technologies. This profile from the Guggenheim digs into the massive contributions Moholy-Nagy made to the art world.

Why the James Beard Awards finally recognized a coffee professional

Jack Benchakul is the sole coffee maker at Los Angeles' Endorffeine and the first in the coffee world to be recognized by the prestigious food and drink awards. His attention to detail mirrors the level of craft cocktail makers whom the awards have historically praised.

View an historical mural depicting the NSF's impact across seven decades

From 1950 to 2020, the National Science Foundation supported discovery-based, exploratory research that led to numerous breakthroughs, including the development of supercomputing centers, 3D printing technologies, biometric identification systems, an understanding of vector-borne illnesses, a DNA amplification technique, mobile meteorology units, and scientific education and literacy programming.

'Foodie' culture arose in the early 2000s

Food writer Jaya Saxena attributes the mainstreaming of the term to early-aughts TV shows, including “Top Chef” and “No Reservations,” as well as the dawn of social apps like Yelp, which turned everyday diners into critics.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

Weight Watchers briefly changed its name to 'WW' in 2018 before quietly changing it back to Weight Watchers a few years later.

Cannes Lions winners, after the awards

Rather than focusing on the brands or agencies behind winning campaigns, this list highlights the people who earned Cannes Lions. It’s a fascinating look at what wins awards and what those awards can do for the recipients.

The history of the Linux Foundation, a technology consortium supporting open-source projects

The nonprofit, founded in 2000 by IBM, HP, Intel, and others as the Open Source Development Labs, was established to build the infrastructure needed to scale with the growing development of Linux. Upon merging with the Free Standards Group in 2007, it rebranded as the Linux Foundation and, as of 2024, provides a "neutral home for code and collaboration" to almost 1,000 projects.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

The aesthetics of the James Webb images

The highly popular images produced by the James Webb Space Telescope are an artful collaboration between data science and visual designers. The raw data reflects real physical aspects of space, but it arrives without visual representation. Visual experts assign colors to specific wavelengths, crop and orient images in an accessible way, and consider the emotional impact of images as they incorporate design principles into the final product. Learn the fascinating details here.