Sydney Smith, the early-nineteenth-century clergyman, wit, and one of the founders of the Edinburgh Review, once remarked that, if the same progress as had been made in education were made in the culinary arts, we should today still be eating soup with our hands. Quite so. Sydney Smith’s simile holds up all too well in our time. New ideas and reforms continue to crop up in education—from the installation of the elective system more than a century ago at Har- vard to the advent of digital technology throughout the educational system in recent years—each, in its turn and time, heralding fresh new revolutions in learning. One after another, these revolutions fizzle, then go down in flames, leaving their heralds all looking like some variation of what Wallace Stevens called “lunatics of one idea.”

Meanwhile, things continue to slide: standards slip, curricula are politicized and watered down, and, despite all the emphasis on schooling at every level of society, the dance of education remains locked into the dreary choreography of one step forward, two steps back. Education remains education, which is to say a fairly private affair. No matter how much more widespread so-called higher education has become, only a small—one is inclined to say an infinitesimal—minority seems capable of taking serious advantage of it, at any rate during the standard years of schooling.

Sydney Smith once remarked that, if the same progress as had been made in education were made in the culinary arts, we