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From: karl@haddock.ima.isc.com (Karl Heuer)
Newsgroups: news.groups,rec.food.veg,rec.food.cooking
Subject: Re: Measures in recipes
Message-ID: <16081@haddock.ima.isc.com>
Date: 3 Mar 90 04:17:15 GMT
References: <977@philtis.cft.philips.nl> <448@dbase.A-T.COM> <7512@hacgate.scg.hac.com>
Reply-To: karl@haddock.ima.isc.com (Karl Heuer)
Followup-To: news.groups
Organization: Interactive Systems, Cambridge, MA 02138-5302
Lines: 17

In article <7512@hacgate.scg.hac.com> lori@hacgate.hac.com writes:
>In article <448@dbase.A-T.COM> dveditz@dbase.A-T.COM (Dan Veditz) writes:
>>[...]
>>Perhaps the moderator could post a periodic article on conversions,
>>and leave the units as they were submitted.
>
>[How about using a machine-readable format?]

The problem is more subtle than that.  Recipes in America commonly use volume
("1 cup"), while those in Europe often use mass ("500 g").  A table of
densities of common ingredients would be a big help.  If the moderators are
willing to do a little work, they could use such a table to publish the
recipies in dual-unit format:
	[50 g; 1 tsp] ingredient

Karl Heuer   karl@haddock.ima.isc.com   rutgers!harvard!ima!haddock!karl
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