A quarter of men in Asia-Pacific admit rape

A UN survey of 10,000 men in Asia-Pacific reveals high levels of sexual violence in the region, and asks why rape is so common.

Almost a quarter of men across South East Asia and the Pacific admit to having raped a woman in their lifetime, while almost half reported having carried out physical or sexual violence against an intimate partner, a UN survey of 10,000 men across the region has found.

The incidence of both crimes varied across the six countries surveyed – Bangladesh, Cambodia, China, Indonesia, Sri Lanka and Papua New Guinea – but was higher in the latter. In Bougainville in Papua New Guinea, 80 per cent of men reported using sexual or physical violence against a partner, and 62 per cent said they had raped a woman or girl in their lifetime.

Across the region, 72-97 per cent of men who committed rape experienced no legal consequences, with this figure even higher for marital rape, which is not criminalised in many countries.

As well as exposing the high incidence of gender based violence across the region, by speaking to men the survey aimed to ask an under-explored question – why do men carry out these crimes? Unsurprisingly, there is no one simple answer.

70-80 per cent of male rapists said their main motivation was a sense of ‘sexual entitlement’. Around half said they did so for entertainment, and anger, punishment and finally alcohol consumption were also reported as motivations.

Men’s own experience of violence also seems to be an important factor in their future behaviour. Rates of reported emotional abuse in childhood ranged from 50 per cent in Sri Lanka to 86 per cent in Papua New Guinea, according to the survey, while six per cent of respondents in rural Indonesia and 37 per cent of men in Bangladesh had experienced sexual abuse before the age of 18.

Adults who experienced abuse as children were also found to have higher rates of depression, poorer health and were more likely to join gangs, be involved in fights and abuse drugs or alcohol. Men who were violent against women were also more likely to have had a large number of sexual partners and to have paid for sex.

The survey made clear that the different factors explaining sexual violence against women were inter-linked, and that they varied from country to country, so there can be no one-size-fits-all response. One of the report’s authors, Emma Fulu, a research specialist for Partners for Prevention, a regional UN programme on gender based violence, says she hopes the report’s findings will nevertheless help shape future initiatives to tackle violence against women.

“We hope to see this new knowledge used for more informed programmes and policies to end violence against women. Given the early age of violence perpetration we found among some men, we need to start working with younger boys and girls than we have in the past. We also need laws and policies that clearly express that violence against women is never acceptable, as well as policies and programmes to protect children and end the cycles of violence that extend across many people’s lives,” she says.

South East Asia was chosen for the survey because of the high rates of violence against women, but the method of exploring men’s attitudes towards violence could also be illuminating in other regions, not least in the UK where the government estimates that between 60,000-95,000 people experience rape each year, but just under 3,000 are convicted of rape annually.
 

Children in Papua New Guinea, where 62 per cent of men admitted to rape. Photo: Getty

Sophie McBain is a freelance writer based in Cairo. She was previously an assistant editor at the New Statesman.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad