Accuracy and Precision in Food Writing

Authors

  • Peter Hertzmann Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28109

Keywords:

food writing, accuracy, precision, weights & measures, recipe writing, volumetric measuring, recipe evolution & standardization, gadgets and utensils, metric system, Temperature hysteresis, ovens/appliances, adjectives, instructional writing, food packaging and labelling, culinary vocabulary, genre

Abstract

The author surveys historical trends regarding emphasis on accuracy and precision in recipe writing and description, pointing out the difference between the two and the pitfalls of making assumptions about the accuracy of the measuring tools used by the cook in the kitchen. Discusses differences between volumetric and weight measurements in recipes, problems to be aware of when writing and following recipes.

Author Biography

  • Peter Hertzmann, Independent Scholar

    Peter Hertzmann is an independent researcher. In his weekly blog, amuse-bouche, intermèdes, et mignardises <blog.hertzmann.com>, he presents recipes for small dishes accompanied by musings that have little to do with them.

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Published

2017-01-01

Issue

PPC 107 (2017)

Section

Articles

How to Cite

Hertzmann, Peter. 2017. “Accuracy and Precision in Food Writing”. Petits Propos Culinaires, January, 38-51. https://doi.org/10.1558/ppc.28109.