That word "Culture" gets to me...
100 years ago it was our culture to get around with horse and buggy, when the automobile came on the scene, the horse dissapeared very quickly. Culture... Look at a typical supermarket. Bacon, cheese, coffee are all sold by weight, have been since for ever. Produce, butter, dairy like sour cream and cottage cheese are sold by weight. That American Icon, Corn Flakes : "This item is sold by weight, and not by volume, some settling of the contents...." Postage for letters and parcesl? By weight. The concept of purchasing items by weight is nothing new and totaly accepted, i.e "Culture" by N. Americans.
The times are a changing. No one's moving in covered wagons, people think nothing of buying a 3 or 4 hundred dollar mixer, 200 dollar knives, 30,000 dollar home kitchen re-makes, yet they dote on an archaic and unrealible system of measuring ingredients. Why?
The man. The magazines and cookbooks, the media. They refuse to acknowledge the scaling of ingredients. It's hilarious, pathetic. They acknowldedge that scaling of flour is more accurate, yet allow the recipies in a hodge-podge of weights and volume measurements, they allow advertisers to advertise weighing scales in their magazines, yet do acknowledge scales. Scales have been around for thousands of years in one form or another, in every country, in every culture, yet the N. Americans cooking editors refuse to acknowledge the scale. I'd like to know what goes through their minds, the cooking editors. Do they have a set stereotype of what their typical reader should be? Do they feel that scaling ingredients is a huge contreversial subject, on par with say, gay marriages?
What people do in their homes is their business, thier choice, but if "the man" made an effort to inform their readers--just like they do with new cooking techniques, ingredients, or tools,--if they actually made an effort to bring this technique to their readers, then the reader could choose for him/her self. The advantges are there: Accuracy, speed, cleanliness, and ease of multiplying up or down the recipies. Let the user choose, not the editor.