----- Original Message ----- From: "kilopascal" <[EMAIL PROTECTED]> To: "U.S. Metric Association" <[EMAIL PROTECTED]> Sent: August 15, 2002 23:49 Subject: [USMA:21741] Re: Georgia metric
> 2002-08-15 > > There is something else they need to do if using metric in recipes. They > need to skip the cups and use mass in grams. If I'm not mistaken, most > countries do not use cups at all and have no idea what a cup is. They might > mistake it for a tea or coffee cup and we all know, these can be smaller in > many countries then in the US. > > Recipes almost everywhere else contain mass measurements in grams and if the > recipe is to appeal to the world, this is what must be used instead of cups. You're right that in most countries, the measurement of the ingredients is measured by their mass, but that in the US the mesurement of ingredients is measured by their volume (cups, tablespoons, teaspoons, etc). In US recipes, the items that are not measured by volume are those that cannot easily have their volume measured, like meat. > But, don't bet on them going along with your suggestion. They will tell you > that their products are for Americans and thus will measure as Americans > expect them to do. Metric recipes for the US could still measure ingredients by volume. Instead of measuring for a cup of flour, you would measure for 250 mL of flour. I know that in Canada, metric recipes use volume based measurements. How about in Australia or New Zealand? Stephen Gallagher
