George Galloway: “I don't recognise Israel and I don't debate with Israelis.”

Galloway, MP for Bradford West, walked out of a debate with an Israeli student last night.

George Galloway has been accused of racism after walking out of a debate with an Oxford student because he was an Israeli citizen.

The debate, on the topic "Israel should withdraw immediately from the West Bank", was held in Christ Church College, Oxford. Galloway had already delivered his speech, in proposition, before his opponent Eylon Aslan-Levy, a third-year student of Philosophy, Politics and Economics at Brasenose College, began. Shortly into Aslan-Levy’s speech, Galloway realised that he was an Israeli citizen.

The Cherwell's Tom Beardsworth reports:

“I have been misled,” Mr Galloway then commented, interrupting Aslan-Levy’s speech. “I don’t debate with Israelis”. He then left the room with his wife, Putri Gayatri Pertiwi, and was escorted out of Christ Church by a college porter…

In a statement late on Wednesday evening Galloway explained that "I refused this evening to debate with an Israeli, a supporter of the Apartheid state of Israel. The reason is simple; No recognition, No normalisation. Just Boycott, divestment and sanctions, until the Apartheid state is defeated."

A video of the event shows the moment Galloway learned Aslan-Levy's nationality. In it, Galloway can be heard picking up on Aslan-Levy's use of the word "we" to describe Israel, and seen leaving the event saying, "I don't recognise Israel and I don't debate with Israelis":

Aslan-Levy later said that it was "pure racism" to refuse to talk to someone based on their nationality. Galloway spent much of yesterday evening defending his decision on Twitter, responding to accusations of xenophobia and racisim:

 

 

 

 

 

 

The MP for Bradford West has also recently stirred controversy after his defence of Julian Assange, who is wanted for questioning in Sweden over allegations of rape. Galloway claimed that Assange was merely accused of "bad sexual etiquette", and argued that:

I mean not everybody needs to be asked prior to each insertion. Some people believe that when you go to bed with somebody, take off your clothes, and have sex with them and then fall asleep, you're already in the sex game with them.

Following those comments, Salma Yaqoob, the leader of the Respect party of which Galloway is the only MP, quit, commenting that:

George Galloway’s comments on what constitutes rape are deeply disappointing and wrong.

Earlier that year, Galloway threatened to sue the New Statesman after Jemima Khan revealed his conversion to Islam. No case has been brought to date.

Update:

Galloway makes reference to the idea of "boycott divestment and sanctions" (BDS) in defending his choice to not debate Aslan-Levy. The Palestinian BDS National Committee, which co-ordinates the BDS movement, has released a statement today which reads, in part:

In its 2005 BDS Call, Palestinian civil society has called for a boycott of Israel, its complicit institutions, international corporations that sustain its occupation, colonization and apartheid, and official representatives of the state of Israel and its complicit institutions. BDS does not call for a boycott of individuals because she or he happens to be Israeli or because they express certain views. Of course, any individual is free to decide who they do and do not engage with. [Emphasis added]

The moderator of the debate, Michael Baldwin, also got in touch to add:

I was disappointed that a possibly fruitful discussion was prematurely ended by Mr Galloway’s refusal to debate someone just because of their nationality. As he himself is a Palestinian citizen, he would rightly be indignant if an opponent of his were to refuse to debate him on the basis of his passport. I would encourage Mr Galloway to reconsider his position, which is open to accusations of xenophobia.

Updated with video. Quotes and headline more accurately reflect what was said. Updated again to add statements.

Galloway in 2010. Photograph: Getty Images

Alex Hern is a technology reporter for the Guardian. He was formerly staff writer at the New Statesman. You should follow Alex on Twitter.

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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