Orange Is the New Black gives us a different view of the debate over "privilege"

Netflix's newest production offers nuance and subtle insight into the uses and abuses of power.

In episode four of Netflix’s House of Cards, Congressman Francis Underwood (a knowing Kevin Spacey, whose performance is almost but never quite over the top) asks the wildly ambitious young journalist Zoe Barnes (Kate Mara): “Do you have a man that cares for you? An older man?” Then he asks if she knows that older men hurt women like her before discarding them.
“You can’t hurt me,” Zoe replies, almost mockingly. In a certain light, it seems as if she’s in charge: it’s her flat they’re standing in and her tone suggests that this isn’t her first rodeo. She knows Underwood’s power in Washington but, crucially, she is also aware of her own –of her job, her desirability, her clear-sighted understanding of their transaction. All of which is interesting, because although she has shown flashes of initiative up to this point, most of the power on display has been his.
Zoe has the weight of popular culture on her shoulders. We know that these women rarely get out alive, metaphorically or otherwise, and we expect whatever control they have in the moment to be fleeting. Young women looking to make something of themselves and older men with the clout to help them do so . . . It’s a cliché for a reason.
I was thinking about this as I watched Netflix’s newer production Orange Is the New Black. It’s set in Litchfield, a women’s federal prison in upstate New York; we get to observe its in and outs through the experiences of Piper Chapman (Taylor Schilling), a middle-class white woman doing time for transporting drug money a decade earlier. The set-up has a very clear line on who’s powerful and who’s not. Almost all the women in the show –happily of many ages, races, classes and religions – are incarcerated and almost all the men, with the exception of Piper’s fiancé, Larry Bloom (Jason Biggs), are in charge of maintaining that incarceration.
It’s a stark gender divide and every episode sends the message even more forcefully: these women are powerless and the system that has imprisoned them and enforces their passive state has a male face. It takes a little time to scratch the surface, however, and then it becomes clear that as far as this programme is concerned, the most interesting relationships –those that explore the day-to-day dynamics of power – exist between the women.
Piper, whose mother has told friends that she’s “doing volunteer work in Africa” for the duration of her sentence, is the newbie, always on the back foot until she has picked up enough prison smarts to get through the next 15 months. On her first day, she manages to offend the long-timer and kitchen head Red (Kate Mulgrew) by insulting the prison food. The gasps that follow show us just how grave a mistake this was.
When Piper attempts to make amends, Red says to her, “You seem sweet, honey. But I can’t do shit with: ‘I’m sorry.’ Not in here.” Later, she growls, “March your yuppie ass out of my kitchen.” The apology, when it is finally accepted, comes at a cost and perfectly illustrates Red’s influence over the entire prison. This is reinforced throughout the series by everything from the “elections” to the contraband routes. The system has not beaten Red and she’s holding on to her limited control.
Another long-time inmate of interest is Miss Claudette (Michelle Hurst), a woman of few words but great presence – no one knows what she’s in for but they know she hasn’t taken a visitor in a decade because she “won’t do strip-search”. Her power manifests itself in the order in her bunk space – no mess and no noise. She tells her rude new bunk mate: “Watch yourself, little girl. This is not America. This is the Litch and I’ve been here a long while.” It sends shivers down your spine. Miss Claudette knows her power and her backstory shows just how formidable she is.
Power, in essence, is relative: that’s what we debate in those endless online conversations about “privilege”. Powerlessness in the wider world does not translate to powerlessness in the microcosm. Orange Is the New Black gives us a different view of this debate, layered with nuance and subtle insight and without the commonplace device of a “great man” and a “naive girl”. It passes the Bechdel test with flying colours and it is, in every other way, a winner.
The cast of Orange Is the New Black. Photograph: Netflix.

Bim Adewunmi writes about race, feminism and popular culture. Her blog is and you can find her on Twitter as @bimadew.

This article first appeared in the 19 August 2013 issue of the New Statesman, Why aren’t young people working

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For the last time, please, bring back the plate

The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place.

The much-vaunted tech revolution is not without its casualties, as I discovered first hand last weekend. The album format, creative boredom and now my favourite skirt: all collateral damage in the vicious battle for our waning attention span.

The last met its end in a pub, when it found itself on the wrong side of a slate slab full of Sunday roast. Once gravy got involved, things turned pretty ugly; and when reinforcements arrived in the form of a red-hot jar of plum crumble, I abandoned all hope of making it out with my dignity intact and began pondering the best way of getting a dry-cleaning bill to Tim Berners-Lee.

I lay the blame for such crimes against food entirely at the feet of the internet. Serving calamari in a wooden clog, or floury baps in a flat cap, is guaranteed to make people whip out their cameraphones to give the restaurant a free plug online.

Sadly for the establishments involved, these diners are increasingly likely to be sending their artistic endeavours to We Want Plates, a campaign group dedicated to giving offenders the kind of publicity they’re probably not seeking. (Highlights from the wall of shame on the campaign’s website include a dog’s bowl of sausage, beans and chips, pork medallions in a miniature urinal, and an amuse-bouche perched on top of an animal skull – “Good luck putting those in the dishwasher”.) Such madness is enough to make you nostalgic for an era when western tableware was so uniform that it moved an astonished Japanese visitor to compose the haiku: “A European meal/Every blessed plate and dish/Is round.”

The ordinary plate has its limitations, naturally: as every Briton knows, fish and chips tastes better when eaten from greasy paper, while a bit of novelty can tickle even the jaded palate at the end of a meal. Watching Jesse Dunford Wood create dessert on the tabletop at his restaurant Parlour is definitely the most fun I’ve ever had with an arctic roll (there’s a great video on YouTube, complete with Pulp Fiction soundtrack).

Yet the humble plate endures by simple dint of sheer practicality. The slight lip around the edge is no mere bourgeois affectation; it keeps the food contained in its proper place, rather than slipping on to the tablecloth, while the flat centre is an ideal surface for cutting – as anyone who has ever tackled sausages and mash in an old army mess tin (“perfect for authentic food presentation”, according to one manufacturer) will attest.

Given these facts, I hope Tom Aikens has invested in good napkins for his latest venture, Pots Pans and Boards in Dubai. According to a local newspaper, “Aikens’s Dubai concept is all in the name”: in other words, everything on the menu will be presented on a pot, pan or board. So the youngest British chef ever to be awarded two Michelin stars is now serving up salade niçoise in an enamel pie dish rightly intended for steak and kidney.

Truly, these are the last days of Rome – except that those civilised Romans would never have dreamed of eating oysters from a rock, or putting peas in an old flowerpot. Indeed, the ancient concept of the stale bread trencher – to be given to the poor, or thrown to the dogs after use – seems positively sophisticated in comparison, although I can’t help seeing the widespread adoption of the modern plate in the 17th century as a great leap forward for mankind, on a par with the internal combustion engine and space travel.

Which is why I have every faith that all those tiny trollies of chips and rough-hewn planks of charcuterie will eventually seem as absurd as surrealist gazelle-skin crockery, or futurist musical boxes full of salad.

In the meantime, may I recommend the adult bib?

Felicity Cloake write the food column for the New Statesman. She also writes for the Guardian and is the author of  Perfect: 68 Essential Recipes for Every Cook's Repertoire (Fig Tree, 2011) and Perfect Host: 162 easy recipes for feeding people & having fun (Fig Tree, 2013). She is on Twitter as @FelicityCloake.

This article first appeared in the 01 October 2015 issue of the New Statesman, The Tory tide