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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.

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Chinese Food Trivia

By Matthew Yglesias

Mar 21 2008, 10:05 AM ET Comment



Catherine Andrews asks:

Did you know that one of the world’s best Chinese restaurants can be found in Dubai? That General Tso’s chicken was probably invented in New York City? Or that the Chinese characters outside the Hooters in DC’s Chinatown translate to “Owl Restaurant”?


I actually knew all of those things, but the online chat with Jennifer 8. Lee, author of The Fortune Cookie Chronicles, that she's introducing with those teasers has even more interesting stuff. For example, "Also amazingly good and unique food (though the Chinese food there is a bit of an acquired taste): Mauritius, island country off the coast of Madagascar, which has a history that produced a cuisine that is a blend of French, Indian, Chinese and island (Curried octopus on French rolls, or adding cheese to the lo mein)." Meanwhile, did you know that the szechuan peppercorn isn't really pepper?

Photo by Flickr user Stu Spivack used under a Creative Commons license

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