The art of copying

Dame Jane Goodall’s use of Wikipedia is part of a more decisive shift in authorial culture.

In the 21st century, a writer facing allegations of copying is in for a distressing time. The veteran naturalist Dame Jane Goodall certainly discovered this for herself several weeks ago, when she admitted that her forthcoming book Seeds of Hope lifts passages verbatim, without proper attribution, from several internet sources including Wikipedia. Goodall, known for her pioneering primatology work in the 1960s, has seen the publication date of her 25th book put back as well as finding herself the subject of intense media scrutiny.

I was immediately reminded of the literary self-destruction last year of another science author. The New Yorker's young star Jonah Lehrer’s  suicidal fabrication of Bob Dylan quotations for his book Imagine aroused the suspicions of the Tablet’s Michael Moynihan. Lehrer had already been caught out for "self-plagiarising" and inevitably he was forced to resign from his position at the New Yorker. In a similar move earlier this week, Moynihan turned his critical eye on Goodall, riffling through Seeds of Hope to uncover not only instances of borrowing but also her disturbing "embrace of dubious science". )
 
The kamikaze tendencies of Lehrer and Goodall, who both had big intellectual reputations, are bewildering at best. What drives such writers to run the risk of forever tainting their stellar careers? In a startling assessment of Lehrer, the New Statesman’s Yo Zushi found that Dylan’s actual sentiments and Lehrer’s pseudo-quotations were far from mismatched: "Lehrer could easily have used bits from real interviews to make his point," Zushi observed. "The perplexing thing is that he didn’t." )
 
It is unsatisfactory to dismiss Lehrer and Goodall as cases of creative burnout. What is particularly interesting about the two science writers, with Lehrer truly a child of the digital age and Goodall surely embedded in print culture, is that both have fallen victim to more powerful obsessions with intellectual property that run through 21st-century western society. Such extremes have been criticised by the journalist Malcolm Gladwell, who recalls being asked to "match" stories from other newspapers. "The ethics of plagiarism have turned into the narcissism of small differences," he damningly writes about the nature of news copy, "because journalism cannot own up to its heavily derivative nature, it must enforce originality on the level of the sentence." ).
 
Several years ago, the French novelist Michel Houllebecq was pushed into making a spirited defence after facing accusations that his book La carte et le territoire had lifted passages from Wikipedia. Instead of denial, Houllebecq turned round on his critics and pointed out that the whole ethos of his literary style was premised on incorporating the derivative into an act of transformative creation. "This approach, muddling real documents and fiction, has been used by many authors," Houellebecq argued. Creation and copying exist in a state of symbiosis.
 
The truth is that this century has been littered with such stories. As we invest ever more in the construction of copyright and the possession of intellectual property, violations of such emotionally charged boundaries have surged. But do authors deserve to see their careers ruined in the process? As Houllebecq suggests, artistic plagiarism can be imbued with aesthetic qualities. And ultimately, does it really matter if banal sources such as Wikipedia are plundered in the quest for creating something greater? Wikipedia itself is subject to the Creative Commons licence which demands proper attribution. But the open commonwealth of knowledge that fills the virtual world is often hazy, frequently messy. Who and what exactly were Goodall and Lehrer violating?
 
Attempts to distinguish "good" and "dishonourable" acts of literary poaching are missing the point. In the digital age, we are all plagiarists. There are also powerful geographical forces that point to a different future. We need only look a little further east. The gold rush fever that infects the Chinese cultural world has turned global attention onto a new set of artistic entrepreneurs. China has carried a long classical tradition of pedagogical copying. Enforced by the Maoist rejection of private ownership, this ideology has exploded in the reform era into outright "plagiarisms". This has been most persuasively expressed by the Chinese novelist Yu Hua, writing on the "copycat phenomenon".  Yu describes his encounter with a pirated edition of his seminal novel Brothers. “No, it’s not a pirated edition,” the street vendor informed him, “it’s a copycat”.
 
Whether or not we choose to accept the unceasing stream of ideas that inundate the creative landscape, China’s cultural scene heralds a new age of unabashed artistic emulation.

 

Jane Goodall pictured earlier this year in Nairobi (Photograph: Getty Image)

En Liang Khong is an arts writer and cellist.

Follow on twitter @en_khong

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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