Against "impact"

In defence of the humanities

James Ladyman, professor of philosophy at Bristol University, has launched a petition on the No. 10 website urging Gordon Brown to reverse the policy of HEFCE, the government's funding body for higher education, to "direct [research] funds to projects whose outcomes are determined to have a significant 'impact'".

HEFCE's Research Excellence Framework, which will replace the unmourned Research Assessment Exercise, identifies three "key characteristics of research excellence": "outputs", "impact" and "environment". It's the implications of the second of those criteria, "impact", that are most worrying. "Significant additional recognition will be given," the HEFCE policy document reads, "where researchers build on excellent research to deliver demonstrable benefits to the economy, society, public policy, culture and quality of life. Impacts will be assessed through a case-study approach that will be tested in a pilot exercise."

Ladyman's petition points out that whilst arts and humanities disciplines, like his own, philosophy, do have such an impact, that effect is often hard to quantify and is rarely, if ever, discernible in the short term. And it's not only the humanities that would suffer from this grotesquely utilitarian formula either: what, for example, are the "demonstrable" economic benefits of string theory or the more arcane regions of the higher mathematics?

There's nothing unprecedented about all this, of course. Universities have long been the crucible of a massive managerialist experiement, ever since Thatcherism began its destructive march through Britain's institutions. But the emasculation of higher education does seem to be gathering pace. I understand that several post-1992 universities are planning to close their philosophy departments on economic grounds. It's not at all clear that the hollowed-out, technocratic institutions that will remain could properly continue to call themselves "universities". As Brad Hooker, president of the British Philosophical Association argued this year, when the philosophy department at the University of Liverpool was threatened with closure:

Any university without philosophy will lack a forum for studying some of the most profound and pivotal questions. For philosophy is the discipline that addresses questions about what knowledge is; about how human beings should behave individually and collectively; about whether there are sound arguments for religious belief; about the nature of truth and beauty; about which forms of reasoning are valid; and about the underlying presuppositions of other subjects, from history to psychology to biology.

Jonathan Derbyshire is Managing Editor of Prospect. He was formerly Culture Editor of the New Statesman.

NANCY JO IACOI/GALLERY STOCK
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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times