Matthew Rowley (@mbrowley) 's Twitter Profile
Matthew Rowley

@mbrowley

Writer, editor. Erstwhile Philly museum curator and Southern Foodways Alliance board member, James Beard finalist. Typos no extra charge. IG: rowleywrites

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linkhttp://www.matthew-rowley.com calendar_today08-09-2009 17:20:46

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Minored in Latin & biology. Bachelor degs anthropology & sociology. Grad school: anthropology & historic/museum admin. Postgrad: Wharton School. Those ways of learning have been central in making me a better writer. But a few taught me to think as expansively as James Burke:

Minored in Latin & biology. Bachelor degs anthropology & sociology. Grad school: anthropology & historic/museum admin. Postgrad: Wharton School. Those ways of learning have been central in making me a better writer. But a few taught me to think as expansively as James Burke:
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We had bottle openers, pull tabs, and pop tops through my teens early 20s. Also used: belt buckles, knives, lighters. Beer country. I’ve seen boys open bottles of wine with heels of shoes and a cordless drill. Weren’t a lot of corkscrews around the scene. Or wine that needed them

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For no particular reason, here’s an old post on gedörrtes Hundefleisch, a Swiss recipe for cured, pressed dog meat, from Calvin Schwabe’s 1979 book, Unmentionable Cuisine: matthew-rowley.blogspot.com/2010/11/gedorr…

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This thing is growing out back. I don’t know what it’s called. Google suggests Alocasia odora, but I’m not 100% sold on that ID. Can any plant aficionados, botanists, or gardeners tell me for sure what this elephant ear-looking monstrosity is?

This thing is growing out back. I don’t know what it’s called. Google suggests Alocasia odora, but I’m not 100% sold on that ID. Can any plant aficionados, botanists, or gardeners tell me for sure what this elephant ear-looking monstrosity is?
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Reading on Mexican cuisine this morning. This char-grilled tuétano/marrowbone from the book Punto MX from Roberto Ruiz et al is a stunner. Published 2018 by MONTAGUD EDITORES, Barcelona. 440+ pages, about 2.5 kilos, ES/EN. A fat book, somewhat pricey, worth every penny.

Reading on Mexican cuisine this morning. This char-grilled tuétano/marrowbone from the book Punto MX from <a href="/RobertoPuntoMX/">Roberto Ruiz</a> et al is a stunner. Published 2018 by <a href="/Montagud1906/">MONTAGUD EDITORES</a>, Barcelona. 440+ pages, about 2.5 kilos, ES/EN. A fat book, somewhat pricey, worth every penny.
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Male friendship: I’ve been good friends with a few guys for 35-45 years. I swear on my life I have no idea how many children they have between them. In total, more than two, probably fewer than ten.

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Began the night at Bee’s Knees in #kyoto with a round from the menu, then a round off-menu. Wound it down with yakitori and kushikatsu at Akiyoshi Kawaramachi. And a cold mug of whisky highball. Or two.

Began the night at Bee’s Knees in #kyoto with a round from the menu, then a round off-menu. Wound it down with yakitori and kushikatsu at Akiyoshi Kawaramachi. And a cold mug of whisky highball. Or two.