Writer, editor. Erstwhile Philly museum curator and Southern Foodways Alliance board member, James Beard finalist. Typos no extra charge. IG: rowleywrites
San Diego, CA
Joined September 2009
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There were a few false starts on Twitter alternates. I bided time until it felt like there was something with legs. This is promising. Same old handle, just at a new home. Here’s where you can find me:
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.
Outstanding. Well done, @pelliclemag
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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.
Firing my agent was an amicable, cordial parting of ways. Divergent interests. Best of luck and all that. But the deciding factor for me was that no one at the agency had bothered to follow me on any platform.
Agents: follow your clients. It is the literal least you can do.
Knödel are a longtime interest of mine. I own several German and Austrian books devoted to the subject. While I am slavering over the new Knödelreich from @katha_esskultur et al, €30 for the ebook is *insane* (and under not authors’ control). Time to order the hardback.
Just a few of the character actors who will always be more famous to me than any YouTube star.
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Rounded the corner and went weak in the knees as I walked into a wall of smoked pork sausage aroma. Spending a hot minute in my old stomping grounds, Philadelphia. My god, this city had good food. #kielbasa
Reading on Mexican cuisine this morning. This char-grilled tuétano/marrowbone from the book Punto MX from @RobertoPuntoMX et al is a stunner. Published 2018 by @Montagud1906, Barcelona. 440+ pages, about 2.5 kilos, ES/EN. A fat book, somewhat pricey, worth every penny.
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?
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/…
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
Only 27% of youngsters own a corkscrew, apparently. theguardian.com/business/art… I'm not sure it was that different when I was in my teens/ 20s. There would often be a panicked hunt to find one at house parties.
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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