Golden Dawn fascists are not just Greece's problem

Europe will turn to angry nationalisms unless an alternative to austerity is found.

It was an unwelcome echo of Europe’s past: as black-clad henchmen barked instructions at journalists, ejecting those who refused to show “respect” by standing up, Nikolaos Michaloliakos, the greying leader of Greece’s neo-Nazi Golden Dawn, hailed his party’s unprecedented entry into parliament. Waving his fists like a practiced demagogue, he threatened retribution “for those who betray this homeland”. Then came a promise: “The Europe of the nations returns. Greece is only the beginning.”

The sudden emergence of Golden Dawn – an obscure fringe party only a year ago but which won 21 seats in Sunday's general election – is the latest symptom of political turmoil to hit Greece as it struggles to cope with EU-imposed austerity. Mainstream parties have fallen like dominoes as Greek voters, angry at being punished by a fiscal compact that protects northern Europe’s wealthier economies, look for politicians that have not been tarnished by compromise with the Brussels elite. Many have turned left, but 7 per cent of voters chose Golden Dawn, which promises to “clean” Greece of immigrants and boasts a swastika-like emblem on its flag. In the words of one Greek Jewish leader, “They don’t deny the Holocaust – they desire it.”

The spectacle has made outside observers shudder, while the millions of Greeks who did not vote for Golden Dawn are justifiably revolted. Greece has not suddenly turned to fascism – and although Michaloliakos was a supporter of the military junta that ruled the country from 1967 to 1974, there is no special darkness within the Greek psyche that lends itself to extremist politics. Golden Dawn’s gains, which can be reversed, were achieved with techniques employed by the far right in other countries. It stood “ordinary” candidates – members of the public who had been drawn to the party in recent months – for election, and it won some support  by imposing vigilante patrols in urban neighbourhoods. As in other countries, they have been challenged every step of the way by Greek anti-racists.

Golden Dawn's scapegoating of immigrants is widely shared, too. Across Europe, the financial crisis has inflamed tensions between a global market, a multinational EU, and nation states that still count on patriotism as a social glue. Migrants have thus become a lightning rod for all manner of anxieties. The difference is that Greece feels these more acutely, battered by five continuous years of recession and sitting on the EU’s porous border with Turkey. Frequently, migrants are sent back to Greece from other EU countries to rot in poorly maintained detention centres or left destitute in a country where one in five is unemployed. The fate of 200 African migrants left to drown in the Mediterranean last year by Nato forces – possibly including a British helicopter – suggests we are all capable of such callousness. This is not Greece’s dirty secret: it is all of ours.

The success of Golden Dawn is a tragedy for migrants and a painful dead end for their voters who will find them a quack cure for their country’s ills. There’s a grain of truth in Golden Dawn’s call for Greece to be freed from “the slavery of the bailout agreement” and voters will continue to seize on it until a viable alternative is found.

Left-wing parties are now struggling to find enough common ground to form a government and fresh elections may have to be held next month. The challenge is to find a solution that brings stability while fulfilling the egalitarian principles the EU project aspires to. Otherwise, the future is one of angry, reactionary nationalisms – and, perhaps, if groups like Golden Dawn are allowed to keep a foothold in democratic politics, something even more vicious.

Members of the Greek neo-Nazi Golden Dawn Party celebrate out of their office in Thessaloniki on 6 May, 2012. Photograph: Getty Images.

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