Preview: NS interview with Jonathan Franzen

The US author says the Tea Party movement "rejects the notion of a common good".

J P O'Malley has interviewed the US author Jonathan Franzen in this week's issue of the New Statesman. Here's what Franzen has to say on why he chose Freedom as the title of his new novel:

There is a vulgar notion of American freedom, according to which people wish to be left alone and they almost say: "Keep out." There's this deeply anti-communitarian streak among my fellow countrymen. You see this now with the Tea Party movement, which rejects the notion of a common good.

I was interested in the shocking rage I saw in the past ten years, on both the left and the right in America, the so-called freest and richest country on earth. It was interesting to explore that in the book and to discover reservoirs of misanthropy on both left and right.

Franzen is asked if he felt obliged to write a political novel, given America's current climate::

I don't feel any particular duty as a writer to address political concerns, but it's hard not to be affected by all the things that have happened in my country; hard not to imagine that a character akin to myself, living at the same time, would not also be affected by these things. So what was happening politically, socially, technologically, culturally, did lend itself to the construction of interesting characters.

Elsewhere, the author has praise for Oprah Winfrey and her television book club. In 2001 Franzen expressed unease at the selection of his previous novel, The Corrections, by Oprah. Here, however, his attitude appears to have changed:

Something Oprah Winfrey has been doing, and I hope will continue to do when her show goes off the air, is to inject writers like Toni Morrison, Jane Hamilton and Cormac McCarthy into the larger consciousness. I think that as long as we can keep alive the idea of the American novelist, the experience of getting lost in a novel will become increasingly attractive and become an alternative amid all the electronic noise.

Daniel Trilling is the Editor of New Humanist magazine. He was formerly an Assistant Editor at the New Statesman.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad