An Armenian Sketchbook by Vasily Grossman: Far from his beloved Moscow, reflecting on the best and worst of humanity

As he connects with Armenian peasants, we are reminded that this ill, suffering man, far from home, is one of the great writers of his time.

In February 1961, KGB officers raided Vasily Grossman’s apartment. They were looking for his unpublished novel Life and Fate. They seized the manuscript, his notes and even the ribbon from his typewriter. But friends had already taken a copy away. It was smuggled to the west and is now widely regarded as one of the masterpieces of 20th century literature.
 
After the raid, Grossman went to Armenia for two months. It is not altogether clear why. He was in the early stages of cancer and his marriage was in trouble. He had a commission to translate an Armenian novel into Russian and presumably he wanted to get away from Moscow. His account of his time there was published posthumously in 1965 in censored form. A complete version is now available for the first time in translation.
 
An Armenian Sketchbook shows Grossman at the end of his life, far from his beloved Moscow, reflecting on the best and worst of humanity. One of the first things that strikes himin Armenia’s capital, Yerevan, is the huge statue of Stalin. “No matter where you are in the city,” he writes, “you can clearly see the titanic bronze marshal.” It is a monument to “the merciless builder of a great and terrible state”. Grossman was writing during the Khrushchev thaw and he is able to discuss crimes such as the Armenian genocide and the Holocaust, but also the Gulag.
 
He encounters an old Armenian whose father “was buried in Siberia, nobody knows where”. Later, he meets “a sweet, asthmatic old man” who was sent to a Siberian camp for 19 years. He then relates his aunt’s life story. “Her husband, an economist, was arrested for no reason in 1937 and died in Kolyma.” Her son, Volodya, “was arrested and then killed in prison by his interrogator”. This is the dark background to Grossman’s extraordinary travelogue. He writes beautifully about the ancient churches and monasteries, the harsh landscapes, the peasant food. He is fascinated by “the spirit of paganism” that lives on in the tiny hillside villages, “in drunken songs and stories from the past”.
 
Grossman starts by reflecting on how different everything is. He reflects on national types. What are Armenians like? He notes how bleak the landscape appears. Then he goes into a small village hut and sees a stove and suddenly he realises that this stove is like every other stove he has seen all over the Soviet Union. He is 3,000 kilometres from Moscow and yet he is “back in village Russia”: “Here in Armenia, I witnessed the extraordinary steadfastness of the Russian stove, the Russian hut, the Russian porch . . .”
 
Then Grossman listens to the peasants and realises how much he has in common with them as they talk about “love for other people, right and wrong, good and evil, faith and lack of faith”. It is not just that Grossman the translator and bespectacled Jewish outsider is at home with these people. He also connects through the values at the heart of his writing. Here, close to Mount Ararat, are people who believe in the very things that animate his novels – decency, compassion, humanity.
 
An Armenian Sketchbook ends with a village wedding. Amid the remote, “stony desolation”, the author feels at home. When a villager proposes a toast to the Jews killed by the Nazis Grossman is tremendously moved. The outsider feels that he belongs. As he connects with these peasants, his writing comes to life and we are reminded that this ill, suffering man, far from home, is one of the great writers of his time, and that these values are at the heart of his greatness. 
An Armenian mother and child from New Malatia, a suburb of the Armenian capital, circa 1955. Image: Getty

This article first appeared in the 09 September 2013 issue of the New Statesman, Britain alone

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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