The origins of "the Establishment": an etymological intrigue

Was the term really coined by the Spectator in 1955?

“The term ‘the Establishment,’ as it is now popularly used, was introduced into the common language and speech of England on September 23, 1955.” That is, according to the Oxford English Dictionary. The linguistic arbiter cites as its locus classicus a Spectator article written by the political journalist Henry Fairlie. The above quotation, however, was not weaned from the OED, but from Fairlie himself, writing in the New Yorker in 1968. The etymological memoir is simply entitled, “Evolution of a Term”.

Fairlie sets the scene:

In the week of September 23rd, there was only one possible subject for a political columnist to discuss: the acknowledgment by the Foreign Office of Burgess’s and Maclean’s defection. … As I sat in my room at 99 Gower Street, staring moodily at the blank piece of paper in my typewriter, the whole atmosphere of the Times during the days and months after the disappearance, the memory of hints and pressures to which I had paid only casual attention at the time, returned to me. I went and played a game of bar billiards at the Marlborough, the pub the Spectator used, and returned and wrote. I left in the evening, having turned in a column that appeared to me to be rather mediocre, but understandably so in the circumstances.

He ascribes the popularity of the term to the furious correspondence which followed. The term, he agrees, fulfilled a sorely felt need. The rest of the article deals with the proliferation of meaning that followed, particularly outside of Britain. Fairlie concedes that the term had existed in some form as long ago as 1841, when Ralph Waldo Emerson used it in “The Conservative”. It was bandied about for some years among his coterie, a group of “hungry young journalists, intent largely on enjoying ourselves at the expense of our elders and betters.” An occasional member of the group was the historian A J P Taylor, who “could be heard murmuring that he had used it some years earlier.”

“By October, 1957, in a special number of the Twentieth Century,” Fairlie notes, “Mr Taylor regarded the phrase with as much enthusiasm as if it were a bunch of sour grapes.”

He had every right. Here is the opening to Taylor’s article, retrieved this morning from the New Statesman archive, as it appeared on 29 August, 1953:

Trotsky tells how, when he first visited England, Lenin took him round London and, pointing out the sights, exclaimed: ‘That’s their Westminster Abbey! That’s their Houses of Parliament!’ Lenin was making a class, not a national, emphasis. By them he meant not the English, but the governing classes, the Establishment. And indeed in no other European country is the Establishment so clearly defined and so complacently secure. The Victorians spoke of the classes and the masses; and we still understand exactly what they meant. The Establishment talks with its own branded accent; eats different meals at different times; has its privileged system of education; its own religion, even, to a large extent, its own form of football. Nowhere else in Europe can you discover a man’s social position by exchanging a few words or breaking bread with him. The Establishment is enlightened; tolerant; even well-meaning. It has never been exclusive – drawing in recruits from outside, as soon as they are ready to conform to its standards and become respectable. There is nothing more agreeable in life than to make peace with the Establishment – and nothing more corrupting.

Sour grapes indeed.

In today’s New Statesman, Rafael Behr introduces a new definition of the Establishment. The dead-end bureaucracy which entrapped Joseph K today has “walls marked with Serco and Capita logos”. The guards wear “G4S uniforms.” Power no longer rests with visible institutions, in the settings they once did, he contends, but with the boards of companies very few of us have ever heard of, with quangos and hedge funds, arcane networks of friends and former ministerial advisors. “It no longer makes sense to speak of ‘the establishment’ as it did in the days when the lord chamberlain could strike obscenity off the stage.” As Messieurs Fairlie and Taylor would no doubt inform him, it never did.

A J P Taylor with Michael Foot on Taylor's 70th birthday in 1976. Photo: Getty Images.

Philip Maughan is a freelance writer in Berlin and a former Assistant Editor at the New Statesman.

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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