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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.

American Restaurants

By Matthew Yglesias
Jul 6 2008, 10:05 AM ET Comment

Good description from Megan McArdle:

Aspen is a monumental shrine to wealth, clothed in the false modesty of a self-conscious homage to America's small town past. It is the Potemkin Village of the post-consumer culture. The place always puts me in mind of the "American" restaurants abroad--it looks like a diner, and the menu sounds like a diner, but when the food comes the chili cheesedog is made with bratwurst and limburger, and they've slathered your french fries with mayonnaise.


But the mountains are really beautiful.

Of course with "American" restaurants you never know. Back in 1997 at least, Buffalo Bill's in Prague was serviceable tex-mex at a time when the Czech Republic was not offering a ton of edible cuisine. Eleven years later I imagine things are very different, though.

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