Calling time on club nights that sexualise women

Why are women still expected to look a certain way?



I’ve never been one for clubbing, which is rather surprising seeing as I’m a second year undergraduate at one of the most notorious "party" universities in the country. I chose to attend Liverpool for its atmosphere, its culture and the course they offered. However, many of my housemates chose Liverpool solely on its reputation as a good night out. Fair enough - I can appreciate having a good time with your friends, getting progressively pickled and ending the evening with an oily, unappetising commodity (human or takeaway). It is the treatment of girls in clubs that I cannot abide, in particular the way club nights portray young women in their promotions.



A good example is the "Carnage" club nights that are held across the country. These nights are seen as the holy grail of clubbing by student partygoers. For ten pounds you receive all sorts of discounts and free entry into various clubs around your city. You also receive a "Carnage" T-shirt, which girls are expected to customise into crop tops, the shorter the better. Note how it is expecte - it really isn't the done thing to wear your "Carnage" T-shirt the normal way. If you don’t look like Britney Spears circa "Baby One More Time" you have a problem.



This is just the tip of the iceberg as far as what girls are expected to wear and act on such nights. The recent Carnage night held here in Liverpool had the lovely theme of "Pimps and Hoes". The boys naturally got to dress up in a very tongue-in-cheek manner, with fur coats and feathered hats. On the other hand, the girls’ costume theme was not designed to be humourous but humiliating. When the theme of the night Liverpool city councillor Rachael O’Byrne commented: "The theme is blatant in its sexism and perpetuates the objectification and exploitation of women." She went on to argue that "Themes such as 'Pimps and Hoes' sexualise women's inequality and creates a climate where rape culture is trivialised."

You could argue that the promoters of Carnage were not trying to degrade women, but were rather empowering them with a theme that promotes a pride in how you look. However, it is clear to see that this is not the case. Club culture itself promotes the sexualisation of women to a degree where it is no longer about empowering women, but degrading them.

It is worse to think that these club nights are aimed predominantly at Freshers, some of whom are quite shy and find the thought of dressing like a "hoe" to be the stuff of nightmares. Not only is it distressing but it conveys a message to new students that dressing like that on a night out is the status quo and if you do not conform then you will be outcast. Therefore, not only are these nights degrading but they are also playing on the insecurities of young women.

It is only ever empowering to wear attire like this if you yourself have chosen to wear it. The Slut Walk marches contrast well with the concept of Carnage nights. The women who participated in the marches were told not to wear provocative clothing at night as it could lead to rape. They marched for the right to wear what they choose without fear of intimidation or violence. It should always be about choice, not about what club promoters or the media think you should look.

As a young woman, I could do without the constant bombardment of advertisements, magazine covers and music videos inferring how I should look. I, along with the majority of young women in this country, constantly feel the pressure to be thin and "beautiful", or whatever society’s idea of beauty is.

Tina Fey explained society’s skewed view of how a woman should look when she said "Now every girl is expected to have Caucasian blue eyes, full Spanish lips, a classic button nose, hairless Asian skin with a California tan, a Jamaican dance hall ass, long Swedish legs, small Japanese feet, the abs of a lesbian gym owner, the hips of a nine-year-old boy, the arms of Michelle Obama, and doll tits."

Note how she also uses the word "expected". Why are women still expected to look a certain way? Club nights that are aimed at students are only serving to continue the objectification of women and promoting the idea that this is the way it should be.
 

Club night themes often perpetuate the objectification and exploitation of women. Photograph: Getty Images
HEINZ BAUMANN/GALLERY STOCK
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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