Tuesday, June 03, 2014

The Irish Pub: Authenticity

http://media.npr.org/assets/bakertaylor/covers/a/a-pint-of-plain/9780802717016_custom-2e27df9041137ce3d1e2243349aa5c92f0fa18c6-s6-c30.jpg 

Have waded about 100 pages into Bill Barich's Pint of Plain and, well, I can't help but be a bit disappointed by it. Barich is from a school of writing that seems to think that tiresome disingenuineness is the key to the reader's heart. First rule: Always pretend to partake of the cliches and oversimplifications that no doubt define the worldview of your audience. Second rule: gently, oh so gently, allow yourself to be disabused of these erroneous ideations through hard experience. And we end up . . . pretty much where the intelligent reader started out as far as interpretation goes.

There are a lot of valuable facts, figures and anecdotes passed along along the way though, so I'm not complaining too much. But all of this would have been much better for everyone had Barich simply been honest from the start.

Barich's book is about the search for the "authentic" Irish pub, based on the pub in the Quiet Man. Now that's more or less like looking for the bar from the first Star Wars movie. If that's your standard of authenticity, you'd better start your quest by finding a better standard. But Barich doesn't. The false ideal is easier to live with that trying to explain what it is that makes for a fine, real-life pub.

Now, I think the Quiet Man is an OK movie. My father, from an big Irish-American family with lots of Irish connections, hates it. But good or bad, it's sentimental fluff and it makes no bones about it.

Barich does, in fact, find some nice pubs along the way, but they never seem to quite measure up to the fiction (of course) and so don't require any too-extensive explanation.

And everything, apparently, has to live up to the false ideal or authenticity test. Here he is watching music in a pub in Temple Bar:
The group . . . didn't engage in patter. They just leaped in and and ran through each tune two or three times, although in the old days they might have done six, eight or ten repetitions. The guitar sounded wrong . . . and the group's air of weary professionalism, along with the mikes and the stacks of CDs for sale robbed the performance of any spontaneity, but the music still had a curious effect upon me.

The "authentic" performance Barich lusts after here is a traditional Irish session. But sessions aren't performances. They're jam sessions more or less, with musicians joining in on tunes they know, learning ones they don't, comparing notes of different variations of melodies, engaging in shop talk and occasionally participating in a really rousing set that falls together more or less spontaneously. Sessions, by definition, aren't done for audiences. They aren't performances--they are ways for musicians to try out, show off and hone their traditional music chops. The more a musical event tilts toward an audience, the more folks who show up to listen and the more the pub promotes it as a session, inevitably the less it partakes of these more musician-oriented qualities.

Stumbling into a good session is nice--I've seen good ones in the states and in Ireland. It is a special kind of musical experience. But so was seeing Seamus Egan at the Philadelphia Irish Music Festival. The traditional Irish session IS NOT by any means the only or the most genuine Irish musical experience against which all else must be measured. To take it as such is, well, deeply ignorant.

I am sure someone once told Barich that a real session was the "real thing." Just as someone told him there was a great deal of difference between Irish Guinness (the real thing) and all other Guinness (the pale imitation). But that is not how these things work. Foreign Guinness is in some cases a different drink altogether than your pint of plain. No one drinking Foreign Extra Stout is going to mistake it for a 200 calorie, dark yet light, creamy pint. They aren't the same thing and each is its authentic self. If you refuse to experience the merits of something because you can't quite decide whether it is truly "authentic," well, your are crippling yourself.

Barich quotes at some length from a marketing study which describes "authenticity" as "an attribute not inherent in an object, and is better understood as an assessment made [by a particular person] in a particular context." Authenticity is in the eye of the beholder, in other words.

Barich, understandably rejects this idea more or less out of hand, but it deserves a moments thought. The Authenticity the marketeers are talking about is the authenticity that consumers claim to experience or not experience. There is no set standard for what makes something "authentic." It could be who makes it, it could be its history or provenance, it could be how and whether it has been used, the manufacturing techniques employed, the ingredients or some combination of any number of standards. There are often competing standards of authenticity for a single product or experience.

There is a cult of authenticity in the West. Authenticity is more or less a fetish. Observe Barich, for example. He launches on a quest for the "authentic" Irish pub, and is almost fooled by several seemingly, but not actually authentic pubs--pubs that have been contrived to appeal to his sense of the authentic, pubs that seem "authentic" but which actually are just the compromise reached with a past generation's contemporary reality which we now see as old enough to be authentically traditional. But Barich clearly enjoys some these pubs, but once he finds out their "inauthentic" roots, he must reject them and seek further.

But Birchall's is authentically itself, as is McSorley & Sons, a pub with a whole load of specially brought-in bric-a-brac to entice just such sentimentalists as Barich. He fell for it and so what? He liked the place. I'm curious as to what drew him aside from the decor. But as Barich keeps finding out more about what is "authentically traditional," the goalposts keep moving, and the reader quickly begins to lose interest in what's "authentic."

What would be interesting is a good long look at what's good in a pub. I'm hoping that Barich soon wearies of the authentic himself and let's himself thoughtfully enjoy a few fine but inauthentic pubs, of which there are still a few in Ireland.