Technology

With regard to modern technology, I find that people of around my age — by which I mean people in their seventies or over — are divided into two camps. There are those who have embraced the digital revolution with embarrassing enthusiasm, knowing much more about it than it is decent to know; and then there are those who, almost as embarrassingly, take pride in knowing nothing about it whatsoever. The former seem determined to show that they are not past it, that they are in tune with the modern world, and, like teenagers, are never parted from their computers, emailing and tweeting as the day is long. The latter

I am convinced that when I took my driving test in 1983 I was asked by the examiner, ‘What lane of a three-lane motorway should you use when driving at a speed of 70 mph?’ And I am equally sure that the ‘correct’ answer to this question at that time, as given by the early 1980s version of the Highway Code, was ‘the middle one’. My memory is that the three lanes of a motorway back then were designated 1) the slow lane, 2) the fast lane and 3) the overtaking lane. Whenever I mention this, however, no one else remembers anything of the kind. Rather predictably, about one in three people then takes

I wouldn’t worry much about the future of the British economy. Because I have a simple plan to make the UK the world’s leading exporter of mobile phones. They will be manufactured by a new consortium including Alfred Dunhill, Cordings and Bowers & Wilkins. The idea came to me when I was watching coverage of the new scandal in France, where a government security officer was photographed at 8 a.m. delivering a bag of croissants to Hollande’s love nest. My first reaction was disgust — I mean, how bad must things be in a country when even the president can’t get a cooked breakfast? But his behaviour also made me

I enjoy reading reviews of kitchen gadgetry. Clever new kitchen products are often under-appreciated. Many rituals around food preparation are intended to signal personal effort, rather than to produce edible food with a minimum of fuss. There is hence a tendency towards bogus authenticity among amateur cooks which causes them to eschew labour-saving devices in favour of doing everything in a faux-Victorian fashion. Professional chefs, who must produce food in quantity every day, do not suffer this delusion: one Michelin-starred chef, when asked to name his favourite item of kitchen equipment, replied ‘the microwave’. Two new devices I particularly recommend are the air-fryer and the soupmaker. Both are commonplace in

‘Never play cards with a man called Doc. Never eat at a place called Mom’s. And never sleep with a woman whose -troubles are worse than your own.’ These were Nelson Algren’s Three Rules of Life. You may have noticed a few more ‘rules of life’ appearing recently. After years of our being advised to drink some forgettable number of units of alcohol every week, a new rule seems to have emerged: ‘Don’t worry much about how much you drink but do abstain from alcohol completely for at least two days in seven.’ The hottest diet of the moment, sometimes called the 5:2 Diet, lets you eat freely except for two