Friday Arts Diary

Our cultural picks for the week ahead.

Theatre

To Sir, With Love, Royal and Derngate, Northampton, 6 - 28 September

Based on E R Braithwaite’s autobiography and adapted by for the stage East is East writer Ayub Khan Din, To Sir, With Love follows the difficulties of Ricky, a black ex-RAF pilot, as a teacher in post-war England. Although struggling initially to find work, after settling in an East London school, he finds common ground with pupils who themselves have been marginalised and shunned. Made famous by the 1967 film starring Richard Poitier, this adaptation will debut in Northampton before touring the UK.  It stars Matthew Kelly as the school’s headmaster and Ansu Kabia as Ricky.

Art

Urban & Iconic – The World Of Street Art Gallery, 5 - 10 September

A multi media extravaganza with stencil art, free hand sprayed art, oil and acrylic and oil art, sculptures and live graffiti, this free exhibition celebrates some of the best urban art from the world over. The gallery will be open from the sixth to the tenth of September with live music provided by Happenstance and Maya Schenk.  

Film

Peckham and Nunhead Free Film Festival, 5 - 15 September

With 30 events from now until September 15 and the chance to see a range of classic films for free, there’s bound to be something in the Peckham and Nunhead Free Film Festival that grabs your fancy. As well as film screenings, the festival also includes filmmaking workshops, such as animation classes for children, to help people gain new skills and interests.

Among the new releases this weekend are Richard Curtis’ All About Time, the Austrian film Museum Hours, and the winner of the Cinematography Award at the Sundance Film Festival Ain’t Them Bodies Saints.

Music

Last Night of the Proms, 7 September

For the world famous Last Night of the Proms, the music spreads across the UK with outdoor celebrations in Hyde Park, Glasgow Green, Belfast Titanic Slipways and Owain Glyndŵr Playing Fields. With an evening’s entertainment from a range of acts in a variety of musical styles, the events promise to be a spectacular conclusion to the festival. Umbrella advised.

Festival

Wigan Diggers Festival, 7 - 8 September

This free and annual open air event celebrates the life and work of Gerrard Winstanley and the associated seventeenth century “Diggers” movement. Calling themselves the “True Levellers” the Diggers were known for their egalitarian politics and are celebrated this weekend with poetry, music, film and a range of other activities.

 

Last Night of the Proms. Photograph: Getty Images.
NANCY JO IACOI/GALLERY STOCK
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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 22 September 2016 issue of the New Statesman, The New Times