Teaching kids to fear maths will harm Britain's chances in the global economy

The prospect of learning maths scares us, but actually doing the proper stuff is rather enjoyable.

If someone were to give you a maths textbook, what would your reaction be? What about if you were faced with a set of sums to do? Or told you cannot graduate until you have taken a certain number of maths classes?

If these scenarios make you feel nauseous, you are probably an HMA – someone with a high level of maths anxiety. For some people, the threat of a maths test is equivalent to the prospect of walking down a dark alley in an unfamiliar city. People with extremely high levels of mathematics anxiety even experience physical pain.

We know this thanks to a study published, appropriately enough, on Hallowe’en. The research involved recruiting volunteers who rated high and low in maths anxiety. They were put into a magnetic resonance imaging scanner and given a range of tasks to do. Some involved maths quizzes; some tested verbal skills.

In the most illuminating part of the study, the volunteers were told whether it was maths or language tests coming up. The prospect of having their verbal skills tested provoked nothing remarkable in the brain scans. For those who were highly maths-anxious, the signal that a maths test was coming up created a surge of activity in the bilateral dorso-posterior insula. This is a region of the brain associated with the presence of physical pain and the reaction is the same as to a physical threat – you experience the urge to get the hell out of there.

Though many papers reported the research as justification for a fear of maths, it goes far deeper than that. The most important finding from the study is that when the volunteers started to do maths, all that anxiety and pain went away. The prospect of maths scares and sometimes pains us; doing maths is strangely enjoyable. Proper maths, that is – not the endless repetition of learned techniques such as multiplying fractions or ploughing through long division.

The way we teach mathematics is leaving many people mentally scarred. Allow students to develop a feel for numbers by letting them solve puzzles, and everything changes. The message from the Computer-Based Math™ Education summit held at the Royal Institution in London this month goes even further. Allow children to learn maths by using computers to solve problems and not only does the subject get easier, but they leave education ready to work in a world increasingly dominated by digital technology.

This idea is anathema to traditionalists, but something has to change. Just under half of the adult population can’t complete even primary-school maths problems. Adults with poor numeracy skills are twice as likely to be unable to find work; it’s no wonder they are also twice as likely to suffer from depression. Innumeracy leads to poor money management and problems with debt. On 7 November, the charity National Numeracy launched a partnership with the Nationwide Building Society to help people develop numeracy skills to manage their finances.

Economy class

Innumeracy will affect Britain’s ability to compete in a global economy, too. At the beginning of October, the Royal Academy of Engineering announced that the UK can maintain its industrial output only if British universities produce 10,000 more science, technology, engineering and maths graduates every year.

It’s not clear where they are going to come from, because each one will need to leave school with decent maths skills.

If things carry on as they are, we can abandon hope of a role on the world economic stage in the future, all because we’re inflicting pain in maths class. As a doctor might say, if it hurts that much, you’re probably doing it wrong.

Michael Brooks’s “The Secret Anarchy of Science” is published by Profile Books (£8.99)

Scary maths. Photograph: Getty Images

Michael Brooks holds a PhD in quantum physics. He writes a weekly science column for the New Statesman, and his most recent book is At the Edge of Uncertainty: 11 Discoveries Taking Science by Surprise.

This article first appeared in the 26 November 2012 issue of the New Statesman, What is Israel thinking?

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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