The Hardy Boys of our generation?

Reviewed: Bad Machinery, by John Allison.

Bad Machinery: The Case of the Team Spirit
John Allison
Oni Press, 136pp, £14.99

This book has been a long time coming. The first collection of John Allison's Bad Machinery webcomic, it is being released as the web version finishes its fifth story. That's pretty far removed from the print collections of Allison's previous strip, Scary Go Round, of which Bad Machinery is a loose sequel. Those were usually available shortly after the arc they collected was finished, in small self-published paperbacks.

But the delay is for a good reason. Where Scary Go Round was frequently meandering, with story lines and characters fading out of view as he got bored of them and moved on, Bad Machinery is laser-focused. It takes the classic archetype of mystery-solving-teens, throws them in situations that are half-way between Scooby-Do and Buffy the Vampire Slayer (monsters are real, but generally they're more interested in being left alone than taking over the world), and polishes the whole thing off with Allison's unique, and wonderful, authorial voice.

He's been writing webcomics for fifteen years, starting with Bobbins until 2002, then relaunching the series as Scary Go Round, and then Bad Machinery four years ago. Each series has shared characters with the one before, but been a fresh beginning in story terms, and this is no different. But that still means fifteen straight years improving his craft, and it shows. Since an abrupt change in his artistic style in 2005 – moving from a heavily digital style to more traditional-looking cartooning – the focus was on refining the writing and art, until in 2009, Scary Go Round was put to bed and Bad Machinery was launched. As a third-generation webcomic, it skipped the false starts common to so many books with similar provenance, and launched straight into the strong story collected here.

That change – which, given it amounted to killing-off an eight-year-long serial with a devoted fanbase, was hardly minor – has resulted in a book which is perfect for people who don't read comics. And more than that: it's a book perfect for kids who don't read comics. Starring relatable schoolchildren, in a series of stand-alone cases, it stands a chance of being the Hardy Boys or Famous Five of our generation.

And that's precisely why the delay has happened. Because there's no point in writing a book which could be loved by a generation of children and then hiding it on a website and in self-published books. This needs to be in schools, on reading club lists, and in libraries, and for that, it needs a real publisher backing it up.

But finding one which was prepared to take a book which was still available for free online was easier said than done. False starts with some publishers who were unhappy competing against the internet pushed the publication date further and further back, but Allison didn't give up. At one point he was forced to launch subscriptions for the site – ranging from £2 a year, for which subscribers receive "nothing but my gratitude", to £100 a year, for which subscribers receive "nothing but my gratitude" – to make ends meet, but eventually it paid off. Step up Oni Press, the publishers of the Scott Pilgrim series, who have worked with Allison to make a print version with production values to die for. A massive book – roughly the size of two standard-sized comics next to each other – it includes the first case, as well as a short prologue, a chunk of back-matter, and a fair few reworked pages to take advantage of the differences between print and online.

Getting this book into the hands of real-life kids is obviously Allison's aim, but as with all the best children's authors, he's done that by writing a book which doesn't talk down to them. Like Pixar's films, an adult not reading Bad Machinery because it's for kids is missing out – and missing the point. The jokes are sharp, the plot is twisting, and the mystery is engrossing. If the fact that the main characters are 11-year-olds spoils that for you, I don't know what to say.

A little peek inside Bad Machinery, by John Allison. Credit: Oni Press.

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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