Grief among readers and friends for Iain Banks

Friends, readers and fellow-writers remember a Scottish literary great.

On receiving the news that he had terminal cancer renowned novelist Iain Banks, 59, immediately asked his partner if she would do him the honour of becoming his widow.

Taking bad news on the chin is something that, as he explained in his final interview with the BBC, is a natural reaction for him: “I just took it as bad luck, basically. It did strike me almost immediately, my atheist sort of thing kicked in and I thought ha, if I was a God-botherer, I'd be thinking, why me God? What have I done to deserve this? And I thought at least I'm free of that, at least I can simply treat it as bad luck and get on with it."

According to a statement from his family he died in the early hours of Sunday morning, his wife Adele said: “his death was calm and without pain”.

Fans and celebrities alike paid Tributes to Iain on Twitter, Author Neil Gaiman tweeted: I’m crying in an empty house. A good man and a friend for almost 30 years.”  Six time Olympic champion Sir Chris Hoy commented,” Rest in Peace Iain Banks. Such sad news.”

Author and comic writer John O Farrell said: “So sad to hear of death of brilliant and charming Iain Banks. The Wasp Factory was the first book I finished and then immediately read again.”

 The release date of his new book The Quarry has been pushed forward to June 20th,  when talking to the BBC Banks tells of how he used the dark thoughts he had to “really go to town on it”

When I first got the original bad news in the Victoria Hospital in Kirkcaldy, I'd taken my laptop in - I thought I might do a bit of work while I was there. And I couldn't really be bothered. I'd basically done my words for the day anyway. So, having got this news, I sat in bed and I wrote.

There's a bit in the book where the character Guy says I shall not be upset to leave this stupid bloody country and this bloody human race and this idiotic world and the rest of it, it's a proper rant. I remember sitting there and thinking right out, you've got to use some of these feelings that you're having right now. Use it to go to town on the whole idea, so some of my darkest thoughts at that point were channeled into that bit of writing.

I was 87,000 words into the book before I discovered the bad news. I had no inkling. So it wasn't as though this is a response to the disease or anything, the book had been kind of ready to go. And then 10,000 words from the end, as it turned out, I suddenly discovered that I had cancer.

The Fife based author who most well known work is his debut novel, The Wasp Factory, he wrote fiction as Iain Banks and Sci-Fi under the name of Iain M Banks and was widely regarded as one of Scotland’s greatest writers.

Banks revealed plans for his ashes to be scattered across Europe, in Venice, Paris and the Scottish islands of Barra and Vatersay. In a letter to fans he said: “I want to say thank you to all of you for your messages, your memories, your wit, your sympathy and your kind, supportive thoughts. It means a lot, almost more than I can say, and – whatever type or size of screen I read the comments on – I come away from the computer, laptop, iPad or phone with a happy smile on my face.”

Iain (M) Banks was the author of 27 novels and 2 short story collections. Photograph: Tom Page/Creative Commons.
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