Attention! by Joshua Cohen: "Since using the computer, since using the internet, it’s as if my mind itself has evanesced"

In our hypermediated world, where we choose to bestow our attention has become a matter of commercial interest. Joshua Cohen, an American novelist and critic, has drawn up a history of attention in short, attention-grabbing episodes, from the dawn of writ

Attention! A (Short) History
Joshua Cohen
Notting Hill Editions, 239pp, £12

“For some reason, you’re here,” writes Joshua Cohen in Attention! A (Short) History. “In some way, regardless of the way, if you’ve gotten this far, your attention has been apprehended.” To attend to one thing is to deny your attention to other things. In our hypermediated world, where we choose to bestow our attention has become a matter of commercial interest: internet pop-ups clamour on our desktops for our eyes; advertisements punctuate our television viewing. Books in particular have a hard time securing our attention. To read a book is now seen as an investment rather than an escape. To pay attention is to expect something in return.

Cohen, an American novelist and critic, has always been interested in the economies of attentiveness. His previous three novels and four short-story collections are, in various ways, all meditations on our ability to attend. A sprawling yet compelling novel, Witz, about a millennial rapture and the last Jew in the world, demanded close and sustained reading. Four New Messages, a collection of stories that Cohen has called “a series of fables, but not necessarily in a fabular style, about life online”, explored how the internet has affected our attention spans.

In Attention! Cohen starts at the beginning – with the mythical prehistory of attention, emerging from the invention of writing technologies and alphabets (stone tablets, reeds and parchment) – and takes us through the classical, Hebraic and Egyptian traditions to the Renaissance. By the Enlightenment, Cohen argues, you were free to focus your attention wherever you chose, allowing people to attend to themselves for the first time as individuals. “The defining feature of democracy is not the poetry of its liberties,” argues Cohen, “rather it’s that such liberties encourage people to live as though [they were] the heroes of novels, the novels of their lives.”

The most instantly engaging chapters are about the technologies of attention. He’s good on print culture and the way the camera provided new ways of seeing the outsides of people, recording faces so they could be analysed in detail. In the modern era, psychologists reinvented the question of attention, measuring reaction times and comprehension speeds in an attempt to discern whether attention was a function or a state, turning persons into machines in the process. The book ends with a discussion of what Cohen terms “neuroacademia”, drugs and the deleterious affects of the internet: “Since using the computer, since using the internet, it’s as if my mind itself has evanesced,” he writes, “with my mental ligatures, my tropes and types, now not leading my own words so much as following the sentences of others; now not linked to what I mean so much as to what others have meant, and so to what I could or should mean also.”

It is written in short, punchy chapters (the better to apprehend our attention), in a richly layered, machine-gun prose. Cohen is fond of slashes (“With the typewriter, handedness was outsourced/downsized to the fingers . . .”) and nestled parentheses. Structures of thought remain buried until you attend to them and connect the dots. There are plenty of self-conscious flourishes and meta-textual nods-to-camera. “If you’re averse to religion/ myth,” a note under the title of one chapter reads, “skip directly to chapter 4.” Later, Cohen directs us to “the Delphi of the internet” and recommends “a search by author, with the keywords ‘Hyginus’ and ‘Pseudo-Apollodorus.’”

If this all sounds too clever by half, it is – but that’s sort of the point. Cohen’s schoolmasterly mannerisms (asserting dates in brackets; laboriously tracing etymologies) could be annoying in other hands but in Attention! they serve as allies of his argument. You need to concentrate to read this book, Cohen reminds us (there’s even a test at the end), and it demands your attention. Yet it also rewards it fully.

“Since using the computer, since using the internet, it’s as if my mind itself has evanesced.” Photograph: Getty Images.

This article first appeared in the 10 June 2013 issue of the New Statesman, G0

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

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 26 May 2016 issue of the New Statesman, The Brexit odd squad