Characteristic measurements adopted in cookbooks for children published in the USA and UK

Abstract

Descriptions of ingredients, their measurements, measurement methods, and measurement equipment in cookbooks for children were categorized and analyzed.

Seven books published in the USA, two in the UK, and three in Japan from 1984 to 1999 were used in this paper.

In books published in the USA, volume was measured either by measuring spoons or cups regardless of ingredient shapes.

In books published in the UK, a small volume was measured by measuring spoons while a weight scale was used otherwise.

Both books often described the unit conversions in volume and weight.

In books published in Japan, measuring spoons, measuring cups, and weight scales were used.

However, appropriate use of measurement equipment was not observed for different ingredients and amounts.

Five of the seven books published in the USA, where measurement was based on volume, described measuring of commonly used ingredients such as butter, margarine, shortening, wheat, and brown sugar.

In contrast, in the books published in the UK and Japan, where measurement was based on weight and volume, no description for the measurement of any specific ingredient was observed.

Differences were noted in the measurement descriptions depending on the food culture or life style of each country.