Has training changed?

One of Harry Andrew's publications

My research helped me to build up a picture of the history of running. We are currently enjoying a running boom today. The last one was in the 1980s but the sport of pedestrianism became very popular in the late 1700s. It was mostly fuelled by gambling. A nobleman would carry out some talent ID amongst his servants and put his best man into a race.

Around this time there was a change in mind-set away from accepting what nature brings, whether it's the seasons for dictating when you grow your food or your talent for sport. People began working hard to get results with whatever they could. (This also reminds me of something I read in Malcolm Gladwell's book Outliers about the difference between a Russian proverb: “If God does not bring it, the earth will not give it” and a Chinese proverb, “Hard work, shrewd planning and self-reliance or cooperation with a small group will in time bring recompense.” - but perhaps more of that in a future blog!)

So this change in mind-set meant that people started working hard for results. Monitoring and measuring became important. In sport people started using training programmes to enhance their performance beyond their 'natural' abilities.

I was reading a paper written in 1868 by H. F. Wilkinson of London Athletics Club. He states the four primary points in training as diet, sleep, clothing and exercise. In his section on exercise he advises runners to "reduce all superflous flesh, should there be any." He tells the runner to do this by using a 'caking' procedure that will turn fat into muscle. To do this he advises running at a slow steady pace and not fast enough to cause distress or fatigue. He advises the runner to increase the distance gradually until he is in good condition. Once he has arrived at this point he can start practising according to the length of the race he is targeting.

I think any modern day coach or running group leader would probably think along the same wave length, but use different terminology (and they would advise women as well as men)!

Coaches around this time distinguished between acquisition of technique and fitness. They would refer to technique as 'science' and fitness as 'wind'. Wilkinson states that the most important factors for a long distance runner are wind and endurance.

Wilkinson then goes on to advise the long distance runner to train to run a mile before moving up in distance. He advises that the runner should start running the mile in 8 minutes and then try to get it down to 5 minutes or less before moving on to two miles. So presumably the runner would need to concentrate on improving his speed.

Isn't this what our current day leaders tell us to do? Build up our endurance and then incorporate speed work into our training.

I won't go into the other areas that are in the article although I will mention that Wilkinson rated Champagne as drink for runners. He wasn't the only one.

Alf Shrubb was running at his best in the late 1800s and early 1900s. His first coach, Harry Andrews, was a big believer in massage for runners and is remembered for making his own  concoctions with which to rub his athletes down. He also held an interesting belief that the masseur should be under the age of 40. It was his belief that under the age of 40 the masseur could rub vitality into the athlete but over the age of 40 he would pull it out. He also held Champagne in high esteem and was famous for giving his runners sponge cake soaked in Champagne if they started to flag and it is also believed that he once poured champagne over a faltering runners head.

So, are you in training for the Alf Shrubb Memorial 5 or any other race for that matter? What will you include in your programme? A slow build up followed by speed work, the odd massage by someone under the age of 40 and maybe the odd tipple of Champagne? I'm not so sure we'd encourage that during training or racing but maybe saved for the celebrations afterwards!

"I find champagne is practically the only wine of genuine use to the athlete. About 25 minutes before the finish, half a sponge-cake soaked in champagne, followed five minutes later by a third of a tumblerful of the wine, will, I consider, enable a man to get every ounce out of himself..." Harry Andrews