I kinda feel like in the grand scheme, it doesn't really matter. Sure we could measure by weight, but outside of a few ingredients prone to density variation it gets us by, and really there's just no impetus to change. ๐คท
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Adam ragusea has some good video explaining both why we use volume and why we don't use metric
https://youtu.be/iJymKowx8cY?si=ZJ7sKhOdiHxozSUO
Another video that explains stuff on the imperial system that fits.
Because we adore being different and difficult just for the hell of it.
Unless you're baking cakes from scratch for fun or trying to make aesthetically perfect macarons, I just don't really see a reason to use a scale.
With cup measurements, it's scoop, level, dump. I hate having to fuss around with getting perfect measurements of ingredients; it's the second-most boring part of cooking.
I really subscribe to Adam Ragusea's methodology of "cooking by feel", and just so happens it aligns with how my own culture treats cooking as well.