Essays. George Orwell
Читать онлайн книгу.
has not yet been seriously examined, and that the Jew is evidently a scapegoat, though for what he is a scapegoat we do not yet know. In this essay I have relied almost entirely on my own limited experience, and perhaps every one of my conclusions would be negatived by other observers. The fact is that there are almost no data on this subject. But for what they are worth I will summarise my opinions. Boiled down, they amount to this:
There is more antisemitism in England than we care to admit, and the war has accentuated it, but it is not certain that it is on the increase if one thinks in terms of decades rather than years.
It does not at present lead to open persecution, but it has the effect of making people callous to the sufferings of Jews in other countries.
It is at bottom quite irrational and will not yield to argument.
The persecutions in Germany have caused much concealment of antisemitic feeling and thus obscured the whole picture.
The subject needs serious investigation.
Only the last point is worth expanding. To study any subject scientifically one needs a detached attitude, which is obviously harder when one’s own interests or emotions are involved. Plenty of people who are quite capable of being objective about sea urchins, say, or the square root of 2, become schizophrenic if they have to think about the sources of their own income. What vitiates nearly all that is written about antisemitism is the assumption in the writer’s mind that HE HIMSELF is immune to it. “Since I know that antisemitism is irrational,” he argues, “it follows that I do not share it.” He thus fails to start his investigation in the one place where he could get hold of some reliable evidence — that is, in his own mind.
It seems to me a safe assumption that the disease loosely called nationalism is now almost universal. Antisemitism is only one manifestation of nationalism, and not everyone will have the disease in that particular form. A Jew, for example, would not be antisemitic: but then many Zionist Jews seem to me to be merely antisemites turned upside-down, just as many Indians and Negroes display the normal colour prejudices in an inverted form. The point is that something, some psychological vitamin, is lacking in modern civilisation, and as a result we are all more or less subject to this lunacy of believing that whole races or nations are mysteriously good or mysteriously evil. I defy any modern intellectual to look closely and honestly into his own mind without coming upon nationalistic loyalties and hatreds of one kind or another. It is the fact that he can feel the emotional tug of such things, and yet see them dispassionately for what they are, that gives him his status as an intellectual. It will be seen, therefore, that the starting point for any investigation of antisemitism should not be “Why does this obviously irrational belief appeal to other people?” but “Why does antisemitism appeal TO ME? What is there about it that I feel to be true?” If one asks this question one at least discovers one’s own rationalisations, and it may be possible to find out what lies beneath them. Antisemitism should be investigated — and I will not say by antisemites, but at any rate by people who know that they are not immune to that kind of emotion. When Hitler has disappeared a real enquiry into this subject will be possible, and it would probably be best to start not by debunking antisemitism, but by marshalling all the justifications for it that can be found, in one’s own mind or anybody else’s. In that way one might get some clues that would lead to its psychological roots. But that antisemitism will be definitively CURED, without curing the larger disease of nationalism, I do not believe.
In Defence of English Cooking
(1945)
We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink.
Both of these are due of fanatical minorities who will need a lot of quelling, including extensive legislation. But there is one point on which public opinion could bring about a rapid change for the better: I mean cooking.
It is commonly said, even by the English themselves, that English cooking is the worst in the world. It is supposed to be not merely incompetent, but also imitative, and I even read quite recently, in a book by a French writer, the remark: ‘The best English cooking is, of course, simply French cooking.’
Now that is simply not true, as anyone who has lived long abroad will know, there is a whole host of delicacies which it is quite impossible to obtain outside the English-speaking countries. No doubt the list could be added to, but here are some of the things that I myself have sought for in foreign countries and failed to find.
First of all, kippers, Yorkshire pudding, Devonshire cream, muffins and crumpets. Then a list of puddings that would be interminable if I gave it in full: I will pick out for special mention Christmas pudding, treacle tart and apple dumplings. Then an almost equally long list of cakes: for instance, dark plum cake (such as you used to get at Buzzard’s before the war), short-bread and saffron buns. Also innumerable kinds of biscuit, which exist, of course, elsewhere, but are generally admitted to be better and crisper in England.
Then there are the various ways of cooking potatoes that are peculiar to our own country. Where else do you see potatoes roasted under the joint, which is far and away the best way of cooking them? Or the delicious potato cakes that you get in the north of England? And it is far better to cook new potatoes in the English way — that is, boiled with mint and then served with a little melted butter or margarine — than to fry them as is done in most countries.
Then there are the various sauces peculiar to England. For instance, bread sauce, horse-radish sauce, mint sauce and apple sauce; not to mention redcurrant jelly, which is excellent with mutton as well as with hare, and various kinds of sweet pickle, which we seem to have in greater profusion than most countries.
What else? Outside these islands I have never seen a haggis, except one that came out of a tin, nor Dublin prawns, nor Oxford marmalade, nor several other kinds of jam (marrow jam and bramble jelly, for instance), nor sausages of quite the same kind as ours.
Then there are the English cheeses. There are not many of them but I fancy Stilton is the best cheese of its type in the world, with Wensleydale not far behind. English apples are also outstandingly good, particularly the Cox’s Orange Pippin.
And finally, I would like to put in a word for English bread. All the bread is good, from the enormous Jewish loaves flavoured with caraway seeds to the Russian rye bread which is the colour of black treacle. Still, if there is anything quite as good as the soft part of the crust from an English cottage loaf (how soon shall we be seeing cottage loaves again?) I do not know of it.
No doubt some of the things I have named above could be obtained in continental Europe, just as it is possible in London to obtain vodka or bird’s nest soup. But they are all native to our shores, and over huge areas they are literally unheard of.
South of, say, Brussels, I do not imagine that you would succeed in getting hold of a suet pudding. In French there is not even a word that exactly translates ‘suet’. The French, also, never use mint in cookery and do not use black currants except as a basis of a drink.
It will be seen that we have no cause to be ashamed of our cookery, so far as originality goes or so far as the ingredients go. And yet it must be admitted that there is a serious snag from the foreign visitor’s point of view. This is, that you practically don’t find good English cooking outside a private house. If you want, say, a good, rich slice of Yorkshire pudding you are more likely to get it in the poorest English home than in a restaurant, which is where the visitor necessarily eats most of his meals.
It is a fact that restaurants which are distinctively English and which also sell good food are very hard to find. Pubs, as a rule, sell no food at all, other than potato crisps and tasteless sandwiches. The expensive restaurants and hotels almost all imitate French cookery and write their menus in French, while if you want a good cheap meal you gravitate naturally