"For what am I fighting?": George Orwell on Arthur Koestler's "Darkness at Noon"

Republished 1941 review shows the influence Kostler's dystopian classic had on Orwell.

"Darkness at Noon" (1940) dramatises the Moscow show trials and Stalin’s "Great Purge" of Old Bolsheviks. In his review for the New Statesman, Orwell praised Koestler’s “inner knowledge of totalitarian methods”: “The common people,” argues the Party operative Ivanov, “cannot grasp ‘deviation’ is a crime in itself; therefore crimes of the sort they can understand – murder, train-wrecking and so forth – must be invented.” Many see Rubashov’s confession as a direct influence upon Winston Smith’s.

Orwell used his review as an opportunity to chastise the left-wing press in Britain for their refusal to speak up; a powerful statement made two years after Kingsley Martin refused to publish his despatches from Spain, fearing they would appear critical of Stalin, and therefore socialism: “What was frightening about these trials was not that they happened – for obviously such things are necessary in a totalitarian society – but the eagerness of Western intellectuals to justify them.”

Mr Arthur Koestler should know something about prison, for he has spent a respectable proportion of the past four years there. First a long stretch in one of Franco’s fortresses, with the sound of firing squads ringing through the walls twenty or thirty times a day; then a year or so of internment in France; then escape to England, and a fresh internment in Pentonville – from which he has just been unconditionally released, however. In no case, needless to say, has he been accused of any particular crime. Nowadays, over increasing areas of the earth, one is imprisoned not for what one does but for what one is, or, more exactly, for what one is suspected of being. Still, Mr Koestler can congratulate himself on having hitherto fallen only into the hands of amateurs. If England imprisoned him, it at any rate let him out again, and did not force him beforehand to confess to poisoning sheep, committing sabotage on the railways or plotting to assassinate the King.

His present novel, fruit of his own experiences, is a tale of the imprisonment, confession and death of one of the Old Bolsheviks, a composite picture having resemblances to both Bukharin and Trotsky. The events in it follow the normal course. Rubashov, one of the last survivors of the original Central Committee of the Communist Party, is arrested, is charged with incredible crimes, denies everything, is tortured and is shot in the back of the neck. The story ends with a young girl in whose house Rubashov has once lodged wondering whether to denounce her father to the Secret Police as a way of securing a flat for herself and her future husband. Almost its whole interest, however, centres about the intellectual struggle between three men, Rubashov himself and the two GPU officers, Invanov and Gletkin, who are dealing with his case. Ivanov belongs to the same generation as Rubashov himself and is suddenly purged and shot without trial in the middle of the proceedings. Gletkin, however, belongs to the new generation that has grown up since the Revolution, in complete isolation both from the outside world and from the past. He is the “good Party man,” an almost perfect specimen of the human gramophone. Ivanov does not actually believe that Rubashov has committed the preposterous deeds he is charged with. The argument he uses to induce him to confess is that it is a last service required of him by the Party. The common people, he says, cannot grasp that “deviation” is a crime in itself; therefore crimes of the sort that they can understand – murder, train-wrecking and so forth – must be invented. Gletkin uses the same argument, but his attitude is somewhat different. It is never certain whether he believes Rubashov to be guilty or not; or, more exactly, no distinction between guilt and innocence exists in his mind. The only form of criticism that he is able to imagine is murder. As he sees it, anyone capable of thinking a disrespectful thought about Stalin would, as a matter of course, attempt to assassinate him. Therefore, though the attempt at assassination has perhaps not been made, it can be held to have been made; it exists, like the undrawn production to a line. Gletkin’s strength lies in the complete severance from the past, which leaves him not only without pity but without imagination or inconvenient knowledge. On the other hand, it was the weakness of the Old Bolsheviks to have remains Europeans at heart, more akin to the society they overthrew than to the new race of monsters they created.

When Rubashov gives in and confesses, it is not because of the torture – he has suffered worse at the hands of the Nazis without confessing – so much as from complete inner emptiness. “I asked myself,” he says at his trial, almost in Bukharin’s words, “‘For what am I fighting?’” For what, indeed? Any right to protest against torture, secret prisons, organised lying and so forth he has long since forfeited. He recognises that what is now happening is the consequence of his own acts – even feels a sort of admiration for Gletkin, as the kind of subhuman being probably needed to guide the Revolution through its present stage. The Moscow trials were a horrible spectacle, but if one remembered what the history of the Old Bolsheviks had been it was difficult to be sorry for them as individuals. They took the sword, and they perished by the sword, as Stalin presumably will also, unless he should happen to die prematurely, like Lenin.

Brilliant as this book is as a novel, and a piece of brilliant literature, it is probably most valuable as an interpretation of the Moscow “confessions” by someone with an inner knowledge of totalitarian methods. What was frightening about these trials was not the fact that they happened – for obviously such things are necessary in a totalitarian society – but the eagerness of Western intellectuals to justify them. Correspondents of Liberal newspapers pronounced themselves “completely satisfied” by the confessions of men who had been dragged into the light after, in some cases, years of solitary confinement; an eminent lawyer even produced a theory that the loss of the right to appeal was a great advantage to the accused! The simultaneous cases in Spain, in which exactly the same accusations were made but no confessions obtained, were sedulously covered up or lied about in the Left-wing press. It was, of course, obvious that the accused in the Russian cases had been tortured or threatened with torture, but the explanation is probably more complex than that. Mr Koestler thinks, like Souvarine, that “for the good of the Party” was probably the final argument; indeed, his book is rather like an expanded pamphlet, Cauchemar en URSS. As a piece of writing it is a notable advance on his earlier work.

4 January 1941

Arthur Koestler at home in Austria in 1967. Photo: Getty Images.

George Orwell was a contributor of the New Statesman in the Thirties and Forties.

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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