Bert Greene Awards

2010 Program

2010 Awardees 
 
Through the years, our members have taken center stage in elevating food writing into one of the most sophisticated and dynamic genres in contemporary journalism.  And for nearly two decades, IACP has kept pace, leading the industry in recognizing food journalists through its prestigious Bert Greene Awards Program.  Named after nationally acclaimed food writer and past IACP Board member Bert Greene, this program is open to both members and non-members.

New This Year:  Redesigned Award Categories
Responding to the fast changing world of food writing, the Bert Greene Awards Committee has revised the categories for 2010 to focus on the subject matter of the article, rather than the form of media in which it appeared.  Categories now reflect the current climate of food writing, exemplifying culinary writing expertly focused on a subject matter, with or without recipes.  In addition we have added a new category for blogs in recognition of their growing importance to food journalism.

 Blog
 Culinary Writing About a Restaurant and/or Chef with or without Recipes
 Culinary Writing with Recipes
 Culinary Writing without Recipes
 Culinary Writing about Beer, Wine and/or Spirits
 Culinary Writing That Makes a Difference

Judging is accomplished through the Bert Greene Awards Committee, in two stage process by a jury of culinary professionals, including food writers, food editors, and publishers.  Entries are judged against a detailed list of criteria that includes style, originality, organization, focus, clarity, depth of research, choice of subject, and resonance with the reader.