I'm an encore-career chef and a lifetime cook. Like you, I am continually amazed at how convoluted, clumsy and inaccurate the Imperial system is.
I graduated from culinary school in my early 60s with a Baking & Pastry Management degree, and promised myself that I would only use Metric (with a parenthetic courtesy of Imperial ounces because it's a measure of weight) in my recipe development.
It's yet another example of how this country's unwillingness to step away from dumbing things down for the masses has added unneeded work (and, often annoyance) to our lives.
So well written, funny, and seriously entertaining. Now I think I should make all my recipes in metric. I prefer the scale for baking, but I'm not sure Americans would like metrics for cooking recipes. It's not a win-win situation :)
I'm an encore-career chef and a lifetime cook. Like you, I am continually amazed at how convoluted, clumsy and inaccurate the Imperial system is.
I graduated from culinary school in my early 60s with a Baking & Pastry Management degree, and promised myself that I would only use Metric (with a parenthetic courtesy of Imperial ounces because it's a measure of weight) in my recipe development.
It's yet another example of how this country's unwillingness to step away from dumbing things down for the masses has added unneeded work (and, often annoyance) to our lives.
Great piece!
So well written, funny, and seriously entertaining. Now I think I should make all my recipes in metric. I prefer the scale for baking, but I'm not sure Americans would like metrics for cooking recipes. It's not a win-win situation :)