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The simple white vest is an iconic style, and a favourite of men from Tony Soprano to Stanley Kowalski, Marlo Brando's character in A Street Named Desire – but its nickname has become somewhat dated. Now, Gen Z social media users have come up with a new term for the jarringly named “wife beater”, after a resurgence in popularity of the white tank top. People have started referring to the item as a “wife pleaser” to make it less triggering for victims of family and domestic violence. Tutorials on how to style the top have surged in popularity in recent times, while fashion magazines and websites have started listing them in articles like the “best wife pleasers of the summer”. Sign up to our free Indy100 weekly newsletter The term has been prompting anger for several years already. In 2018, The New York Times ran an opinion piece titled: "Are we really still calling this shirt a wife beater?" “I myself have used the term before — and I’ve worn the shirt plenty — but this time it stopped me cold. Given the torrent of revelations of abuse against women in the #MeToo era, the name suddenly seemed grossly inappropriate,” wrote the author. He continued: "We don’t call our pants 'child molesters' or our hats 'cat mutilators'. We immediately recognise such descriptions as violent and abhorrent. And yet, we somehow overlook the same when we call our shirts wife beaters." The “wife pleaser”, by contrast, appears to have been in use since last year, and has now gone viral again. In July 2022, InStyle ran an article about American actor Chris Evans’ love of the item, called ‘Chris Evans’s "wife pleasers" are this summer's ultimate fashion throwback". Social media users on TikTok are also calling it the “wife respecter” and a “wife caresser”. And in 2018, Jonathan Van Ness, star of Netflix series Queer Eye, even called it a “wife lover”, when the cast were helping a subject choose an outfit on the show. The term wife beater, meanwhile, has far more sinister roots. It appears to have entered common use in 1947, when a man wearing a white tank top was arrested for murdering his wife. His mugshot was nicknamed “The Wife Beater”, and the term stuck. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

George Russell believes this season has been his best ever in terms of performance as he refused to dwell on his last-lap crash in Singapore. Russell put his Mercedes into the barriers as he chased down Lando Norris and race winner Carlos Sainz on the draining street circuit. The 25-year-old was visibly emotional afterwards following a strong weekend where he qualified second and held the edge over his team-mate Lewis Hamilton but is keen to move on quickly. “In terms of pure performance I feel that this has been my best season ever,” Russell said ahead of the Japanese Grand Prix. “But I reckon there is over 60 points that we have lost this season for a number of different reasons. “I have got an objective this year to secure P2 in the constructors’ championship for the team. It was quite clear this year from the beginning that we were not going to be fighting for a championship and I don’t know if that’s had an impact on my mentality or not. “There is a reason for all mistakes and that is just pushing to the limit and in some instances pushing over the limit to try and achieve what is possible. I think when I look at my championship-winning years in junior formulas I was the driver who kept on getting results, it’s the long game. “I can assure you once we are in a position again to win a championship I will be back to the ways that I know how to win a championship.” Russell has no regrets over pushing to try and claim the victory over the ailing Sainz and Norris. “If I knew it was the last lap and I took it easy and Lewis overtook me I would equally be kicking myself,” Russell added. “We are on to the next one and it is behind us, in life you can let these setbacks dwell on you. You can overthink and let it consume you but ultimately that brings nothing. You have to have that moment when it knocks you down. “Shov (Mercedes’ chief race engineer Andrew Shovlin) called me Sunday evening and said ‘the only reason we were in that position to fight for a win was because of how incredibly you’d driven all weekend’. I'm not going to let a mistake of 2cm cloud my whole weekend George Russell “He said ‘you gave us that feeling of what it is like to fight for victory again so take that away from the weekend’. “I take the positives, really pleased with the overall performance. I’m not going to let a mistake of 2cm cloud my whole weekend.” Norris clipped the barriers just ahead of Russell but survived the impact and the Mercedes driver feels it played a part. “When Lando hit the wall, the thought process is so quick in your brain because I saw him hit the wall and I thought ‘Oh my God he hit the wall’ and then I hit the wall,” Russell added. “Either the distraction of him clipping the wall was a factor or I was following his tracks or it was just a silly mistake but it seems a bit too much of a coincidence.” Mercedes’ strong pace in Singapore may be hard to replicate around the high-speed corners at Suzuka – where Russell believes McLaren are best placed to challenge Red Bull. But Hamilton is excited to return to the Japanese circuit. “I don’t anticipate us having the performance we had in Singapore. We are continuing to try and push the envelope that we have,” Hamilton said. “It (Suzuka) is one of the favourites for all the drivers. It is that historic circuit and an incredible track to drive on. It is one of the greatest layouts that we get to experience in the calendar.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Lance Stroll to sit out Singapore Grand Prix after huge crash in qualifying ‘You can forget about that’ – Max Verstappen rules out another win in Singapore Lance Stroll crashes into barrier at 110mph in Singapore Grand Prix qualifying

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