Preview: The Dreams of William Golding

New BBC documentary reveals unseen accounts of Lord of the Flies author.

At 42, William Golding was known to his students merely as "Scruff", the schoolmaster who scribbled stories in exercise books during lessons. His first novel, Lord of the Flies, had been rejected by publishers and dismissed as "rubbish and dull". Feelings of growing insecurity drew him into a battle with alcoholism, whilst at night he was tormented by vividly disturbing dreams. Humble and perhaps unlikely beginnings for a man who would later go on to win the 1983 Nobel Prize for Literature, and is now revered by critics and readers alike as one of the most influential British writers of the late 20th century.

This Saturday's edition of BBC 2's Arena will delve into Golding's turbulent life, examining his writing process as he sought to expose the darkest depths of the human condition. Featuring exclusive interviews with Golding's family, as well as the schoolboys he used to teach (the same youths who inspired Lord of the Flies), the documentary promises to offer a frank depiction of the novelist through times of both artistic success and personal despair. The filmmakers gained first-time access to Golding's journals and letters, piecing them together with a rich archive of video footage to reveal the man behind the works. Here, Golding's daughter Judy reads from her father's dream diary:

It's difficult to measure the influence of Golding - not only has his work been an important touchstone for bestselling novelists Stephen King and Ian McEwan, but the now infamous conceits of his most widely read works continue to permeate popular culture, from the strange tribal tensions in HBO's Lost to U2's track Shadows and Tall Trees. Many will remember Lord of the Flies from their schooldays, an experience shared with readers across the Atlantic - the novel recently overtook The Catcher in the Rye as the book most read by young people in the United States.

Golding's biographer, John Carey, also contributes to Saturday's programme. Writing last year for the New Statesman, Carey expresses the staying power of The Inheritors, the protagonist of which is a Neanderthal man: "Half a century later and however many times you have read it, it is still alarming, eye-opening, desolating, mind-invading and unique".

In this vein, the filmmakers suggest that Golding's unflinching take on the savage within is still just as relevant today as it was when he penned Lord of the Flies, a novel born from his reaction to the atrocities of the Holocaust. One only needs to recall the images of last summer's angry young rioters and re-imagine Golding's desert island boys, driven into alarmingly violent acts by a senseless rage. His novels are a lasting reminder that the lines between civility and savagery, it seems, are much closer than we like to believe. In the clip below, boys from Golding's old school discuss his seminal novel:

"Arena: The Dreams of William Golding" airs on Saturday 17 March at 9:30pm on BBC 2.

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Why does food taste better when we Instagram it?

Delay leads to increased pleasure when you set up a perfect shot of your dinner.

Been on holiday? Take any snaps? Of course you did – but if you’re anything like me, your friends and family didn’t make it into many of them. Frankly, I can only hope that Mr Whippy and I will still be mates in sixty years, because I’m going to have an awful lot of pictures of him to look back on.

Once a decidedly niche pursuit, photographing food is now almost as popular as eating it, and if you thought that the habit was annoying at home, it is even worse when it intrudes on the sacred peace of a holiday. Buy an ice cream and you’ll find yourself alone with a cone as your companion rushes across a four-lane highway to capture his or hers against the azure sea. Reach for a chip before the bowl has been immortalised on social media and get your hand smacked for your trouble.

It’s a trend that sucks the joy out of every meal – unless, that is, you’re the one behind the camera. A new study published in the Journal of Personality and Social Psychology suggests that taking pictures of food enhances our pleasure in it. Diners at the food court of a farmers’ market in Philadelphia were asked either to photograph their meal or to eat “as you normally would”, then were questioned about how they found it. Those in the photography group reported that not only did they enjoy their meal more, but they were “significantly more immersed in the experience” of eating it.

This backs up evidence from previous studies, including one from this year in the Journal of Consumer Marketing, which found that participants who had been asked to photograph a red velvet cake – that bleeding behemoth of American overindulgence – later rated it as significantly tastier than those who had not.

Interestingly, taking a picture of a fruit salad had no effect on its perceived charms, but “when descriptive social norms regarding healthy eating [were] made salient”, photographing these healthier foods did lead to greater enjoyment. In other words, if you see lots of glossy, beautifully lit pictures of chia seed pudding on social media, you are more likely to believe that it’s edible, despite all the evidence to the contrary.
This may seem puzzling. After all, surely anything tastes better fresh from the kitchen rather than a protracted glamour shoot – runny yolks carefully split to capture that golden ooze, strips of bacon arranged just so atop plump hemispheres of avocado, pillowy burger buns posed to give a glimpse of meat beneath. It is hardly surprising that 95 million posts on Instagram, the photo-sharing site, proudly bear the hashtag #foodporn.

However, it is this delay that is apparently responsible for the increase in pleasure: the act of rearranging that parsley garnish, or moving the plate closer to the light, increases our anticipation of what we are about to eat, forcing us to consider how delicious it looks even as we forbid ourselves to take a bite until the perfect shot is in the bag. You could no doubt achieve the same heightened sense of satisfaction by saying grace before tucking in, but you would lose the gratification that comes from imagining other people ogling your grilled Ibizan sardines as they tuck in to an egg mayonnaise at their desk.

Bear in mind, though, that the food that is most successful on Instagram often has a freakish quality – lurid, rainbow-coloured bagel-croissant hybrids that look like something out of Frankenstein’s bakery are particularly popular at the moment – which may lead to some unwise menu choices in pursuit of online acclaim.

On the plus side, if a diet of giant burgers and salted-caramel lattes leaves you feeling queasy, take heart: if there is one thing that social media likes more than #avotoast, it is embarrassing oversharing. After a week of sickening ice-cream shots, a sickbed selfie is guaranteed to cheer up the rest of us. 

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 25 August 2016 issue of the New Statesman, Cameron: the legacy of a loser