China's War with Japan 1937-45 by Rana Mitter: Fragments of other histories beginning to emerge

The scale of suffering in China during the Second World War was unimaginable. Yet China did not submit, and it has only been since the 1980s that fragments of other histories have started to emerge.

China’s War with Japan 1937-45
Rana Mitter
Allen Lane, 480pp, £25

The official history of China, much rewritten in recent times, is full of questionable propositions. Important among them is the assertion that China’s contemporary attitudes are determined by a century of “national humiliation” at the hands of foreigners – from the mid-19th century until the victory of the Chinese Communist Party (CCP) in the civil war in 1949.

China certainly suffered the aggression of upstart powers, including Britain, which was intent on trade. When trade was refused, conflict followed. Yet, for the most part, the national response to foreign incursion was less a sense of humiliation than a painful reflection on what had gone wrong with a once mighty country and a search for modernising options that might restore its power.

It was not until China lost the first Sino- Japanese war in 1895 that the word humiliation first appeared in this context. China regarded its smaller neighbours as tributary states. To be annoyed by western barbarians was one thing; to lose a war against the “northern dwarves”, as China’s president Chiang Kai-shek once described the Japanese in his diaries, was quite another.

The humiliation of the defeat in 1895 was revisited in 1919, when the post-First World War settlement handed German concessions in China to Japan, triggering public outrage and a reform movement that was to touch every aspect of Chinese life. Even then, as Rana Mitter points out in this comprehensive history, Japan was viewed with resentment and respect: Chinese students flocked to Japan to study, seeking the key to its swift modernisation. They included Chiang, the future leader of the Nationalist Party (KMT); Wang Jingwei, who would lead the puppet regime in Nanjing – the Chinese equivalent of Vichy, which lasted from 1940 until Japan’s defeat; and Sun Yat-sen, regarded by both the Nationalists and the Communists as the father of the Chinese Revolution of 1911.

These events were the backdrop to the second Sino-Japanese war, which began with the Marco Polo Bridge incident in 1937 and ended with Japan’s surrender in 1945. China’s long resistance to Japan’s occupation was to shape it profoundly. Mitter has done an important service both in pulling together the complex narrative threads of this period and in reminding readers of China’s vital and largely neglected contribution to the Allied war effort.

The war displaced 90 million Chinese from central and east China to the remote interior. The Nationalists went to Chongqing, in Si - chuan, a city defenceless against Japanese bombing. The Communists settled in the remote northern town of Yan’an, where the founding myths of Chinese Communism were forged. The displacement broke down social barriers and geographic loyalties, while resistance to the invader helped to forge a sense of nationhood out of the fragmented, post-imperial state.

All three regimes, the CCP, the KMT and Wang’s puppet government in Nanjing, ran ruthless secret police and terror operations, fascinatingly described here. The Communist operation was scaled up to national-level terror after 1949 but Mitter raises the question of how oppressive the others might have been in the long run.

 Because Chiang fought the Japanese in China, the Allies did not have to. Had Japan not been tied down in an eight-year war in China, half a million Japanese troops would have been available to fight the war in the Pacific, with potentially different results. And had the Nationalists not been fighting the Japanese, the Chinese civil war could well have taken place much earlier – also, potentially, with different results.

Mao Zedong had reason to be grateful to the Japanese, especially since the victorious CCP got to write the official histories, in which the Communists became the heroes of the anti-Japanese resistance and the KMT’s effort was written out. In reality, Mitter writes, Mao spent much of the war reading.

The scale of suffering in China is beyond imagining: the estimated ten to 12 million dead included victims of the floods in Henan when Chiang ordered the breach of the Huang He River’s levees to cover his desperate retreat, the victims of famine and Japanese bombing and the destruction of a Chinese force of 300,000 in three weeks in the last stages of the war. Yet China did not submit and Mitter gives credit to the often derided Chiang. China began the war as a weak and semi-colonised state and ended it with the promise of a seat in the Security Council of the newly formed UN.

In China, the story faded from official discourse as Mao directed national hostility to the KMT regime in Taiwan and to Soviet revisionism. It was not until the 1980s that fragments of other histories began to emerge. Today, a rash of atrocity museums and growing tensions in the East China Sea are inflaming popular memory. In international narratives, China’s effort was submerged in the new east-Asian configuration in which Japan became a key US ally and Mao’s China a new enemy. Mitter’s excellent history tells us why we need to remember it.

Chinese soldiers depicted fighting with Japanese troops during World War II. Photograph: Getty Images.

This article first appeared in the 01 July 2013 issue of the New Statesman, Brazil erupts

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Why does food taste better when we Instagram it?

Delay leads to increased pleasure when you set up a perfect shot of your dinner.

Been on holiday? Take any snaps? Of course you did – but if you’re anything like me, your friends and family didn’t make it into many of them. Frankly, I can only hope that Mr Whippy and I will still be mates in sixty years, because I’m going to have an awful lot of pictures of him to look back on.

Once a decidedly niche pursuit, photographing food is now almost as popular as eating it, and if you thought that the habit was annoying at home, it is even worse when it intrudes on the sacred peace of a holiday. Buy an ice cream and you’ll find yourself alone with a cone as your companion rushes across a four-lane highway to capture his or hers against the azure sea. Reach for a chip before the bowl has been immortalised on social media and get your hand smacked for your trouble.

It’s a trend that sucks the joy out of every meal – unless, that is, you’re the one behind the camera. A new study published in the Journal of Personality and Social Psychology suggests that taking pictures of food enhances our pleasure in it. Diners at the food court of a farmers’ market in Philadelphia were asked either to photograph their meal or to eat “as you normally would”, then were questioned about how they found it. Those in the photography group reported that not only did they enjoy their meal more, but they were “significantly more immersed in the experience” of eating it.

This backs up evidence from previous studies, including one from this year in the Journal of Consumer Marketing, which found that participants who had been asked to photograph a red velvet cake – that bleeding behemoth of American overindulgence – later rated it as significantly tastier than those who had not.

Interestingly, taking a picture of a fruit salad had no effect on its perceived charms, but “when descriptive social norms regarding healthy eating [were] made salient”, photographing these healthier foods did lead to greater enjoyment. In other words, if you see lots of glossy, beautifully lit pictures of chia seed pudding on social media, you are more likely to believe that it’s edible, despite all the evidence to the contrary.
This may seem puzzling. After all, surely anything tastes better fresh from the kitchen rather than a protracted glamour shoot – runny yolks carefully split to capture that golden ooze, strips of bacon arranged just so atop plump hemispheres of avocado, pillowy burger buns posed to give a glimpse of meat beneath. It is hardly surprising that 95 million posts on Instagram, the photo-sharing site, proudly bear the hashtag #foodporn.

However, it is this delay that is apparently responsible for the increase in pleasure: the act of rearranging that parsley garnish, or moving the plate closer to the light, increases our anticipation of what we are about to eat, forcing us to consider how delicious it looks even as we forbid ourselves to take a bite until the perfect shot is in the bag. You could no doubt achieve the same heightened sense of satisfaction by saying grace before tucking in, but you would lose the gratification that comes from imagining other people ogling your grilled Ibizan sardines as they tuck in to an egg mayonnaise at their desk.

Bear in mind, though, that the food that is most successful on Instagram often has a freakish quality – lurid, rainbow-coloured bagel-croissant hybrids that look like something out of Frankenstein’s bakery are particularly popular at the moment – which may lead to some unwise menu choices in pursuit of online acclaim.

On the plus side, if a diet of giant burgers and salted-caramel lattes leaves you feeling queasy, take heart: if there is one thing that social media likes more than #avotoast, it is embarrassing oversharing. After a week of sickening ice-cream shots, a sickbed selfie is guaranteed to cheer up the rest of us. 

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 25 August 2016 issue of the New Statesman, Cameron: the legacy of a loser