The Anatomy of Violence by Adrian Raine: Natural born killers?

Adrian Raine has a low resting heart rate, a highly active prefrontal cortex and a fissure down the centre of his tongue. Each of these can be risk factors for antisocial behaviour and violence. Should David Shariatmadari be worried about reviewing his bo

The Anatomy of Violence: the Biological Roots of Crime
Adrian Raine
Allen Lane, 496pp, £25

Adrian Raine has a low resting heart rate, a highly active prefrontal cortex and a fissure down the centre of his tongue. Each of these can be risk factors for antisocial behaviour and violence. Low resting heart rate, indeed, is more strongly correlated with psychopathy than smoking is with lung cancer. Should I be worried about reviewing his book, then? Thankfully not, as Professor Raine has a conscience. “I know I can’t follow through,” he writes, “no matter how much I’ve wanted to kill some of my critics”.

So what is it that makes Raine a productive, compassionate member of society and not a serial killer? It’s difficult for even a neurocriminologist to say. As Raine keeps reminding us, biology is not destiny. Environment plays a crucial part, as must other factors that remain obscure to us. No, biology is not destiny, but as The Anatomy of Violence attempts to persuade us, its significance has been grossly underestimated.

Raine bears the scars of years spent battling a consensus he sees as skewed towards a sociological model of crime. Though he’s always polite, you can detect a contempt for social scientists bubbling up through his prose. They are ostriches, as far as he’s concerned, wilfully ignoring mounting evidence of the biological bases of criminal behaviour. Academic brouhaha aside, it’s certainly true that society has yet fully to grasp advances in neuroscience and how they might be used to prevent crime. Raine shows us how the brains of violent criminals function differently. Murderers tend to fall into one of two categories: reactive and proactive.

The former tend to have reduced activity in the prefrontal cortex, the most recently evolved part of the brain that allows us to make rational decisions and inhibit impulses. They’re unable to control the urge to lash out when provoked by a real or imagined slight. The latter, in contrast, can be clever, scheming, manipulative and bide their time before landing the fatal blow. Their prefrontal cortex glows bright in scans but look at their limbic system, the more primitive seat of emotion, and you’ll see that it is overactive, too. Their simmering aggression doesn’t boil over; it’s channelled into carefully planned cruelty.

The autonomic nervous system, which controls things like heart rate, digestion and sweating, also seems to function differently in killers. Raine gives examples of stimulation-seeking psychopaths who just can’t seem to feel anything unless they’re engaged in brutal violence. Their chronic underarousal leads to risk-seeking behaviour and, ultimately, since their blunted brains also lack empathy, torture and murder.

How much of this is fixed at birth, and what, if anything, can be done about it? It’s a shame that Raine begins his book with a discussion of evolution and genetics. If he’s looking to convince those wary of biological determinism, he is unlikely to coax them into a more receptive mood by discussing the evolutionary bases for rape and the fitness advantages of psychopathic behaviour in “primitive societies”.

The broader moral to be drawn from the evidence piled up here is that environment is pivotal. Abnormalities in the brain that make antisocial behaviour and violence more likely are fostered by poor nutrition, heavy metals, parental neglect and physical and sexual abuse. The pathway from brain to behaviour can be altered in all but the most severe cases by intervention.

In the final section of the book, as well as offering a fascinating discussion of how advances in neuroscience challenge notions of criminal responsibility, Raine imagines a future society in which violence is treated much as clinical diagnoses are today. He goes as far as envisaging a programme of mass incarceration of those whose brain scans show they’re more likely to offend, a licensing scheme for parents and a range of compulsory treatments. He admits the prospect will terrify many right-thinking people – but he believes that the gains outweigh the risks.

It is a shame he ends like this. If what Raine tells us in this book is true, great strides could be made without recourse to society redefining screening and detention. The message that ought to be taken from this book is that criminality should be seen as a public health problem. Excellent child nutrition, strict controls on the use of heavy metals, classes in parenting and extra learning support for children and parents from difficult backgrounds – these are all real-world solutions that have enormous potential for good. Raine’s book represents a compelling argument that they are not optional extras, boom-time luxuries, but measures that have the potential to save countless billions, and countless lives.

A knife amnesty in San Salvador. Photo: Getty
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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