The term "disabled" implies "abled" at the start, followed by an accidental loss of ability. The term "metric-deficient" would include persons or applications which never learned or incorporated SI.
---- Original message ---- >Date: Tue, 11 Jan 2011 08:45:49 +1100 >From: Pat Naughtin <[email protected]> >Subject: [USMA:49461] Re: Book review: The Geometry of Pasta >To: "U.S. Metric Association" <[email protected]> > > Dear Jim, > I like your term "metric-disabled" and I intend to > use it shamelessly! > Cheers, > Pat Naughtin > Geelong, Australia > On 2011/01/11, at 04:30 , James R. Frysinger wrote: > > I have submitted a book review, now published on > Amazon.com at > > http://www.amazon.com/Geometry-Pasta-Caz-Hildebrand/product-reviews/1594744955/ref=cm_cr_pr_link_1?ie=UTF8&showViewpoints=0&sortBy=bySubmissionDateDescending > > In case that link does not work for you, the text > of my review is: > How very sad that this book, despite being > published in Italy, is almost entirely devoid of > metric units of measurement. Even the basic recipe > for pasta screams from this brutal excision. The > author touts "3 1/2 ounces" of pasta per person as > a main course. That of course is 100 g and relates > directly to the old Italian rule of thumb "un etto > [ettogrammo] per uomo". Then the recipe for that > calls for "3 1/2 ounces, or 1/2 cup plus 1 1/2 > tablespoons semola, with 3 tablespoons water". An > Italian would just weigh out the semola in grams > and then add 45 mL of water, if forced not to > "eyeball" it. > Where I did see metric measurement units in use > was in the description of the pasta sizes -- but > only in part. For example, the specifications for > ditali are given as "Diameter: 0.24 in / Length: > 0.28 in / Wall thickness: 1 mm". Spaghettini is > specified as "Length: 10.4 in / Diameter: 1.5 mm". > Why the mixed units? > One can tolerate the use of non-metric units for > the sake of those few who are metric-disabled, but > the recipes ought to include proper metric > measures! > What a shame for this book to have come so far and > yet to have just missed the mark. > > Jim > > -- > James R. Frysinger > 632 Stony Point Mountain Road > Doyle, TN 38559-3030 > > (C) 931.212.0267 > (H) 931.657.3107 > (F) 931.657.3108 > > Pat Naughtin LCAMS > Author of the ebook, Metrication Leaders Guide, see > http://metricationmatters.com/MetricationLeadersGuideInfo.html > Hear Pat speak > at: http://www.youtube.com/watch?v=_lshRAPvPZY > PO Box 305 Belmont 3216, > Geelong, Australia > Phone: 61 3 5241 2008 > Metric system consultant, writer, and speaker, Pat > Naughtin, has helped thousands of people and > hundreds of companies upgrade to the modern metric > system smoothly, quickly, and so economically that > they now save thousands each year when buying, > processing, or selling for their businesses. Pat > provides services and resources for many different > trades, crafts, and professions for commercial, > industrial and government metrication leaders in > Asia, Europe, and in the USA. Pat's clients include > the Australian Government, Google, NASA, NIST, and > the metric associations of Canada, the UK, and the > USA. See http://www.metricationmatters.com for more > metrication information, contact Pat > at [email protected] or to get the > free 'Metrication matters' newsletter go > to: http://www.metricationmatters.com/newsletter to > subscribe.
