TechWhirl (TECHWR-L) is a resource for technical writing and technical communications professionals of all experience levels and in all industries to share their experiences and acquire information.
For two decades, technical communicators have turned to TechWhirl to ask and answer questions about the always-changing world of technical communications, such as tools, skills, career paths, methodologies, and emerging industries. The TechWhirl Archives and magazine, created for, by and about technical writers, offer a wealth of knowledge to everyone with an interest in any aspect of technical communications.
I seem to remember that British kitchens don't have standardized spoon
sizes. An American tablespoon holds the same, regardless of manufacturer,
Andreas Ramos, M.A. Heidelberg Sacramento, California
On Fri, 24 Jun 1994, David L. Bergart wrote:
> Ann Balaban <annb -at- DADD -dot- TI -dot- COM> passed on this info
> >For example, in Germany there was a common measurement
> >called Elle, which is somewhat like a yard. Depending upon where you
> >happened to be this was different. The one in Munich was shorter than
> >the one in Hamburg. Same with all other kinds of measurements ....
> It used to be that musicians needed different instruments for each town they
> played in because the pitch 'standard' wasn't.
> >I have some old cookbooks (pre-1850) that state everywhere what they
> >measure and how. For example, something like "one cup is approximately
> >3 large eggs when gathered before dawn and put into cold water".
> Before temperature scales were weeded down to the two we use today,
> there were all sorts of creative scales. My favorite used the temperature of
> the dirt in the basement of a house in Paris (why am I not surprised?) as the
> low temperature reference, and the rectal temperature of a cow (an ISO cow?)
> in a field at noon on a sunny summer day as the high temperature reference.
> Now *that* is what I call a standard.