Government of the technocrats, by the technocrats, for the technocrats

Democracy must not be regarded as merely an optional extra when solving economic problems.

Greece and Italy now have new Prime Ministers. Neither of them have had to endure the indignity of actually standing for election. New Italian PM, Mario Monti, is a former European commissioner and an economist. Lucas Papademos, the new Greek Prime Minister, is a former Governor of the Bank of Greece (there is a great irony in a central banker being imposed as Prime Minister following a debt crisis fuelled by poor central bank decisions and a collapse of the banking system).

The European debt crisis has been almost as damaging for democracy as it has been for the economies of the Eurozone. In Greece and Italy, democratic legitimacy is clearly regarded as an unaffordable luxury.

If democratically elected leaders do not satisfy the markets, the IMF and the European Commission, they are now, in effect, summarily dismissed, without any reference to the wishes of the people. The unsubtle message coming out of Greece and Brussels is that international bodies believe that democratic governments have failed to tackle the economic crisis and should be replaced with more reliable (and controllable) technocratic governments.

Rule by technocrats has replaced rule by the people - with unelected, economically orthodox international bodies like the European Commission and the IMF working with unelected technocrats now heading up national governments to implement tough austerity measures that have never received public backing. The democratic deficit at the heart of Europe has become a democratic chasm.

The events of the past week are immensely important. For the first time in a generation, European countries are now headed by individuals who have had no popular endorsement at the ballot box. It is difficult to see why the people of Greece and Italy should see their new governments as representing their wishes when they have been imposed from above.

If people no longer see their Governments as being democratically legitimate and no longer see the ballot box as a legitimate way to express their grievance, they may be more likely to consider other ways to express that grievance. This is particularly dangerous at a time of painful austerity and falling living standards. Technocracy will have no answers for growing popular discontent.

The growing power of international bodies has steadily diminished democracy. Rule by place men has gradually replaced rule by democratically elected individuals who have been elected and can be removed. To an extent, the imposition of technocrats on Italy and Greece is the apotheosis of the technocratic concept that runs through bodies such as the IMF and European Commission

Indeed, Tony Benn famously warned of this threat in a mighty speech during the Maastricht debate, pointing out that, to a democrat, a good King is never better than a bad Parliament. He said:

We are discussing whether the... people are to be allowed to elect those who make the laws under the which they are governed... Secondly, we say to my favourite friends, the Chartists and suffragettes, "All your struggles to get control of the ballot box were a waste of time. We shall be run in future by a few white persons, as in 1832."

Government of the technocrats, by the technocrats, and for the technocrats is hugely undesirable and, by its very nature, bad for democratic legitimacy. It is not a long-term solution and should not have been considered as a short-term one. Democracy must not be regarded as merely an optional extra when solving economic problems.

If politicians do not bring their people with them, they risk creating extreme alienation and discontent. If politicians do not trust the people, why should the people trust their politicians? When they are working to solve the economic crisis engulfing Europe, the continent's leaders must be very careful that they don't create a new crisis of political legitimacy, which will have even more serious long-term consequences.

David Skelton is Deputy Director on Policy Exchange, an independent think tank. You can follow him on Twitter @djskelton

David Skelton is the director of Renewal, a new campaign group aiming to broaden the appeal of the Conservative Party to working class and ethnic minority voters. @djskelton

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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