yea i dislike this line of thought though because just because you have a particular field of knowledge as your expertise doesn’t mean that you’re limited to just that, and only that, and that your excelling in that field doesn’t translate to other areas

i’m “just a biologist” (dropout) but I think my education up to that point makes me a much better cook than like, anyone I work with, because I know what a maillard reaction is and how time and temperature and moisture affect the process (and really more importantly I have the fucking curiosity to question things like “huh i wonder why the meat doesn’t brown as well when it’s all wet as shit and crowded in a pan”)

not trying to defend dawkins tho for all I know he doesn’t even know biology