Wow. It sounds like the author perceived folks talking about topics outside of his own expertise to be "showing off their knowledge," or "using a bunch of technical jargon to make others feel dumb." That view was probably reinforced by his questions being met with hostile and elitist responses. Arrogance and condescension are issues that I've seen repeatedly in our community, but ascribing malice to individuals visibly enjoying their work? That sits solely on the author's shoulders.
So why the disdain? From the comparisons to mathematicians and accountants, it sounds like the author views programming solely as an occupation, and doesn't see the possibility for it to be a creative avocation. Thus, continued discussion of the topic outside of the workplace must be an attempt to assert superiority over the others in the room.
But what if you instead make comparisons to other overtly creative pursuits? Professional artists frequently collaborate, musicians have jam sessions, and pastry chefs still participate in cookie exchanges. And is an accountant saying "You don’t know what a Form 4868 is?" really so unimaginable when reframed as one baker discovering that another doesn't know how to proof yeast?
The author himself finds beauty and craftsmanship in his fruit tart recipe "the fresh fruit on top makes it look really pretty and colorful, and yet it’s deceptively simple to make." What he fails to realize is that many others see the same beauty, the same joy, and the same sense of craftsmanship in a well-designed algorithm.
So why the disdain? From the comparisons to mathematicians and accountants, it sounds like the author views programming solely as an occupation, and doesn't see the possibility for it to be a creative avocation. Thus, continued discussion of the topic outside of the workplace must be an attempt to assert superiority over the others in the room.
But what if you instead make comparisons to other overtly creative pursuits? Professional artists frequently collaborate, musicians have jam sessions, and pastry chefs still participate in cookie exchanges. And is an accountant saying "You don’t know what a Form 4868 is?" really so unimaginable when reframed as one baker discovering that another doesn't know how to proof yeast?
The author himself finds beauty and craftsmanship in his fruit tart recipe "the fresh fruit on top makes it look really pretty and colorful, and yet it’s deceptively simple to make." What he fails to realize is that many others see the same beauty, the same joy, and the same sense of craftsmanship in a well-designed algorithm.