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Matthew Yglesias

Matthew Yglesias - Matthew Yglesias is a fellow at the Center for American Progress Action Fund.
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Matthew Yglesias is a fellow at the Center for American Progress. His first book, with the working title Heads in the Sand: Iraq and the Strange Death of Liberal Internationalism, scheduled to be published next spring by John Wiley and co., deals with the Democratic Party's struggle to find a post-9/11 foreign policy, focusing primarily on the rise and (hopefully) fall of the liberal hawk movement.

Previously, he was a staff writer at The American Prospect and an Associate Editor at TPM Media, where he contributed to the group blogs Tapped and TPMCafe. His main blog, now at The Atlantic, has existed in various forms since the dark ages of the blogosphere in January 2002.

His writing has appeared in The Guardian, Slate, The New Republic, and The Washington Monthly, and he is a regular on BloggingHeads.tv and makes the occasional radio or television appearance.

Desperately out of touch with the American mainstream, Yglesias was born and raised in Manhattan and studied philosophy at Harvard where he was editor in chief of The Harvard Independent, a campus alternative weekly.

His latest writings can be found on the Matthew Yglesias blog.

Against Fashion Copyrights

By Matthew Yglesias
Aug 14 2007, 8:28 AM ET Comment

Kal Raustiala & Christopher Sprigman have a great piece on the TNR website about what a disaster Chuck Schumer's bill to bring copyright to the world of fashion design would be.

On a loosely related note, if you've been to a bookstore lately at all you'll notice there's a remarkable vibrancy in the cookbook section as the popularity of things like the Food Network, Top Chef, etc., seems to be driving more chef-types into the public consciousness. Cookbooks, of course, can be copyrighted. But the actual recipes they contain can't be. And one suspects that this non-copyrightable nature of the recipes is integral to the cookbook industry's vibrancy. Without it, the bulk of the market would already be locked-down by older cookbooks, and to publish anything new you'd have to be prepared to lawyer up and fight off a thousand lawsuits alleging that your recipes are too derivative.

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