The Royal Society of Chemistry has just released the results of their survey into the public attitudes towards chemistry, which you should totally go and check out here. I haven’t had time to read the full report yet, but there is a nifty infographic summarising the findings and you can watch the presentation of the findings on youtube as well. Thanks to Mark Lorch looping me into this by tagging me on Twitter, and massive props to the RSC for commissioning the study.
The most interesting thing to me was the “public attitudes to chemicals section”. Apart from a few choice certified rolled gold douchecanoes like the Food Babe, turns out most people are all over ALL OF OUR FAVOURITE PITHY PHRASES. Including “everything is made of chemicals”, “the dose makes the poison” and “many chemicals are naturally occurring”. So turns out all this whining we’ve been doing about chemophobia and people generally being science-hating idiots who hate science is a bit of a circle jerk.
Holy confirmation bias, Batman – that’s totally what I have been thinking lately anyway!
I realised I was on the path to mellowing (pretty sure it’s mellowing and not apathy) just this weekend. We went down to our favourite local restaurant for dinner, only to find that one of the night’s specials was a Gippsland steak with “no chemicals”. I pointed this out to my dinner companions and the conversation went something like this:
Me: nobody order the chemical free steak, that’s quite expensive for a plate of nothing
Dinner companion 1: babe, let it go
DC2: oh, but everything is made of chemicals!
Me: why did they write that? What do you think they actually MEAN?
DC3: I think they are trying to say there there is nothing artificial, nothing added to the meat. It could even mean organic?
Me: yeah orroight then
And I didn’t even pick a fight with the waitstaff or owner about it and I didn’t yell and we’re going to keep going back there because the food is ace and there are table lamps hanging from the walls and ceiling and it’s quite nearby our house.
Maybe I’m saying I now think it’s OK to use the word “chemical” in this way? Sometimes? People are savvy enough to comprehend that there are different meanings for this word in different contexts. The chemicals missing from a steak with no chemicals are different to the chemicals that I order from Sigma-Aldrich and are different from the chemicals you put in your swimming pool. It’s OK. Most of the time we can figure out what is meant. And as someone famous once said “the key to communication is the message received”
So what are we all going to blog about now chemists? On second thoughts, I can’t rule out the possibility that I will get my angries on about this again in the not too distant future.