Why are some university debating societies havens of misogyny?

The heckling experienced by female debaters at Glasgow University Union is an unwelcome reminder of a previous age where personal insults were fair game. And anyone who disagrees is a dickless baboon.

Today, the Spectator published an article by Gerald Warner, defending the conduct of a bunch of idiots who heckled female speakers during a debate at the Glasgow University Union debates. According to Warner, women should just laugh off being discussed salaciously in terms of their looks, and being booed for even mentioning feminism in a speech - his solution is that they should have derailed their speeches, and heckled back. "The problem is today’s politically correct debaters... cannot tolerate contradiction or ridicule. It simply is not in the script."

Of course, Warner misses the point - these women have advanced to the final of a national debating competition, and deserve to have their speeches heard, without interruptions from people without the intellectual capacity to get to that level. Would Warner support racist hecklers at the sidelines of the Olympics, booing Mo Farah for being black? Tell him to just toughen up, deal with it?

Gerald Warner is living in the past, in more ways than one. He seems to think minority groups just need to toughen up, to take the banter. As one of the debaters in question, Rebecca Meredith, says here, not only does the Glasgow Union regularly boo and heckle women, but ethnic minorities too - for nothing more than the temerity to be not born white and male. Is that ok, Mr Warner?

Warner goes on to lionise the rowdy, laddish banteriffic culture of the Glasgow University Union, and then goes on to tell us of the illustrious history, of competitions won, of presidents who have advanced on into politics, of 1960s occasions where ANC leaders were voted in as rector. An illustrious past does not make up for a shameful present - a quick look around the Facebook profiles surrounding the GUU swiftly uncovers that as recently as 2010, a GUU Secretary "follow[ed] tradition with a joke about raping freshers whilst blacked up. No means yes, yes means harder." I wonder what the former ANC rector would make of "blacking up to rape" gags?

It looks more like there is something sick within the Glasgow's debating society - the Everyday sexism in the GUU page makes for distressing reading. On it, anonymous commenters talk about "games" like "fat girl rodeo" - where you grab a girl in a club, tell her you are going to rape her, and then see how long you can hang on for. Board members allegedly proposition freshers with lines like "You look like a fucking slut who is gagging for it". The men who blocked women from being members of the Union are looked on as heroes. The shameful exclusion of women from the Union until the 1980s has been taken up as a rallying cry by misogynists within the Union - which might explain why it has done so badly at debating for years.

Gerald Warner's assessment of the quality of the GUU is years out of date. As he rightly points out, they used to be good. But they haven't won the national debating competition (the Mace) or even reached the elimination stages of the World Championships in over a decade. Maybe if they were less hostile to women or people of colour, that might change?

The truth is, 14 years ago, when I was regularly debating, this sort of revolting, discourteous booing and catcalling and generalised misogyny was the norm; I distinctly remember a Glasgow judge grabbing my debate partner's breasts and saying "If you'd showed more of these, we might have let you win". At the time, Oxford and Cambridge were almost as bad - I recall speeches where a Cambridge debater divided up an audience into "sluts" and "frigid girls you'd marry", and a president of the Oxford Union told me that the fact a speaker from my "toytown former polytechnic university spoke on the floor of the Oxford Union denigrated the whole institution of debating".

The rest of university debating has moved on since - particularly through the efforts of charities like DebateMate, Idea, and the English Speaking Union, debating has been democratised, and is now a much more welcoming and pleasant place. I hope that women and ethnic minorites feel welcome - indeed, women have been the top speakers in the world several times in the last few years. Contrary to Gerald Warner's assertion that "as with politics, fewer women want to debate. The rough and tumble of a dialectical free-for-all is not for them", female participation is at an all-time high - and a large part of that comes down to people refusing to tolerate misogyny, and it gradually being stamped out.

What Warner wants is a return to a misogynist free-for-all, where any insult, no matter who delivers it, counts as a valid argument to be rebutted. He laughably characterises any attempt to stand up to that culture as "Stalinist".  In which case, I'd like to say that if Gerald Warner thinks misogynist insults are a valid part of debate, then he's a paranoid dinosaur, with all the writing grace of a dickless baboon. Is that a valid argument, Mr Warner?

Willard Foxton was once the 7th best speaker in the world for "toytown polytechnic" the university of the West of England, and twice won the world's funniest debater prize.

A moody baboon. Photo: Getty

Willard Foxton is a card-carrying Tory, and in his spare time a freelance television producer, who makes current affairs films for the BBC and Channel 4. Find him on Twitter as @WillardFoxton.

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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