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16 September 2019 | Story Leonie Bolleurs | Photo Colin Stevenson
Dr Ana Stevenson
In terms of gender violence, Dr Ana Stevenson says change has only occurred because of the willingness of some, especially feminist activists, to take a stand against community complacency. Pictured here, she speaks about the book in Rockhampton, Queensland, Australia.

“Gender violence has gained renewed public visibility in South Africa over the past weeks due to the horrific murder of undergraduate womxn (the term/spelling used by activists during the recent marches) from the University of Cape Town and the University of the Western Cape. These tragedies followed the longer history of high-profile cases of gender-based violence, where violated young womxn become the focus of intense media analysis – sometimes sympathetic, but often characterised by victim blaming.” 

These are the words of Dr Ana Stevenson, postdoctoral research fellow in the International Studies Group in the Faculty of the Humanities at the University of the Free State (UFS).

She believes that most media commentary and policymaking are rarely contextualised in terms of the long history of gender violence. A recent edited collection, Gender Violence in Australia: Historical Perspectives (Monash University Publishing, 2019), which she co-edited with her colleague, Dr Alana Piper (University of Technology Sydney), seeks to bring historical context to contemporary discussions about gender violence.

Dr Stevenson, an Australian historian of social movements, joined the International Studies Group in 2016. With her research, she examines the lives and writings of activist women in feminist and anti-racist social movements in South Africa as well as in Australia and the United States. 

She considers herself fortunate to have been offered the opportunity to live and work in South Africa during this era of student activism on campuses across the country.

Words alone are not enough

Other South African scholars have turned their attention to gender violence in recent years. Rape and other forms of sexual violence are chronically underreported in South Africa, a problem that also exists in other national contexts. Victims simply do not feel safe enough to report their experiences to the police, says Prof Pumla Dineo Gqola, author of Rape: A South African Nightmare (Jacana Media, 2015).

Dr Stevenson adds: “Despite public outcry, the emergence of new victims suggests that the cultural shifts which are needed to transform the violent behaviours that disproportionately affect the lives of womxn, have sadly not been achieved. The marches in solidarity across many university campuses, including at the UFS, are certainly a step in the right direction, as is the UFS’s renewed commitment to eradicating all forms of gender-based violence.”

However, according to her edited collection, words alone are not enough. 

She believes that greater public awareness can only help to address the problem to a degree. “What is needed in addition to initiatives that seek to effect cultural and behavioural change among perpetrators, is ongoing and dedicated funding for rape crisis centres and other support services for those who encounter gender violence,” Dr Stevenson says.Book cover

Taking a stand against complacency

Gender Violence in Australia indicates exactly where violent behaviours come from and seeks to illustrate how they have been rationalised over time. “It is important to recognise that change has only occurred because of the willingness of some, most especially feminist activists, to take a stand against community complacency. We hope that, in identifying these patterns over a period of more than 150 years, our collection will be useful for policymakers, politicians, and the media, as histories of violence are intimately connected to understanding how gender violence operates in the present.”    

“Our collection hopes to make the important first steps in assembling a history that builds on the work of feminist historians, whose earlier research about gender violence in Australia examined the phenomenon in various contexts. In doing so, we bring together the analysis of domestic, family, sexual, institutional, economic, psychological, structural, and state violence to identify the important links between historical legacies and the contemporary moment. Making the connections between past and present explicit, offers the opportunity to track the changes and continuities that shape our understanding of gender violence today.”

Dr Stevenson strongly believes that womxn are not to blame, and that they must keep raising their voices to make themselves heard. She supports Prof Gqola, who said: “A future free of rape and violence is one we deserve, and one we must create.”

• Womxn: According to the Urban Dictionary, it is a spelling of ‘women’ which is a more inclusive, progressive term that not only sheds light on the prejudice, discrimination, and institutional barriers womxn have faced, but to also show that womxn are not the extension of men but their own free and separate entities. 

News Archive

Is milk really so well-known, asks UFS’s Prof. Osthoff
2011-03-17

Prof. Garry Osthoff
Photo: Stephen Collett

Prof. Garry Osthoff opened a whole new world of milk to the audience in his inaugural lecture, Milk: the well-known (?) food, in our Department of Microbial, Biochemical and Food Biotechnology of the Faculty of Natural and Agricultural Sciences.

Prof. Osthoff has done his research in protein chemistry, immuno-chemistry and enzymology at the Council for Scientific and Industrial Research (CSIR) in Pretoria and post-doctoral research at the Bowman-Grey School of Medicine, North Carolina, USA. That was instrumental in establishing food chemistry at the university.
 
He is involved in chemical aspects of food, with a focus on dairy science and technology. He is also involved in the research of cheese processing as well as milk evolution and concentrated on milk evolution in his lecture. Knowledge of milk from dairy animals alone does not provide all the explanations of milk as food.
 
Some aspects he highlighted in his lecture were that milk is the first food to be utilised by young mammals and that it is custom-designed for each species. “However, mankind is an opportunist and has found ways of easy access to food by the practice of agriculture, where plants as well as animals were employed or rather exploited,” he said.
 
The cow is the best-known milk producer, but environmental conditions forced man to select other animals. In spite of breeding selection, cattle seem not to have adapted to the most extreme conditions such as high altitudes with sub-freezing temperatures, deserts and marshes.
 
Prof. Osthoff said the consumption of the milk as an adult is not natural; neither is the consumption of milk across species. This practice of mankind may often have consequences, when signs of malnutrition or diseases are noticed. Two common problems are an allergy to milk and lactose intolerance.
 
Allergies are normally the result of an immune response of the consumer to the foreign proteins found in the milk. In some cases it might help to switch from one milk source to another, such as switching from cow’s milk to goat’s milk.
 
Prof. Osthoff said lactose intolerance – the inability of adult humans to digest lactose, the milk sugar – is natural, as adults lose that ability to digest lactose. The symptoms of the condition are stomach cramps and diarrhoea. This problem is mainly found in the warmer climates of the world. This could be an indication of early passive development of dairy technology. In these regions milk could not be stored in its fresh form, but in a fermented form, in which case the lactose was pre-digested by micro-organisms, and the human population never adapted to digesting lactose in adulthood.
 
According to Prof. Osthoff, it is basically the lactose in milk that has spurred dairy technology. Its fermentation has resulted in the development of yoghurts and all the cheeses that we know. In turn, the intolerance to lactose has spurred a further technological solution: lactose-free milk is currently produced by pre-digestion of lactose with enzymes.
 
It was realised that the milks and products from different species differed in quality aspects such as keeping properties and taste. It was also realised that the nutritional properties differed as well as their effects on health. One example is the mentioned allergy against cow’s milk proteins, which may be solved by the consumption of goat’s milk. The nutritional benefits and technological processing of milk aroused an interest in more information, and it was realised that the information gained from human milk and that of the few domesticated species do not provide a complete explanation of the properties of milk as food. Of the 250 species of milk which have been studied, only the milk of humans and a few domesticated dairy animals has been studied in detail.

Media Release
15 March 2011
Issued by: Lacea Loader
Director: Strategic Communication
Tel: 051 401 2584
Cell: 083 645 2454
E-mail: news@ufs.ac.za

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