Imperial is more practical. Try dividing hand measurements in metric. You can only halve, fifth, or tenth it. Universally. Baking, carpentry, whatever, imperial is easier and more versatile.
Carpentry is definitely a little weird in metric. In imperial, things tend to be built in nice, round numbers. In metric, a lot of the standard lengths and heights seem to have been picked at random. And having to make a cut at tenths of a millimeter is pretty hairy.
What's half a tablespoon?
Oh, we're using decimals now (1.5 tsp)? Then the imbecilic limitation to only "halve, fifth, or tenth" measurements is revealed for what it is. I can divide any number by any other (nonzero) number. Using imperial introduces a conversion from mixed number to "topheavy" fraction before division.
Get with the times.
12: 2, 3, 4, 6 16: 2, 4, 8 : 21, 22, 23, 24
teaspoon is 5mL, Tablespoon 15mL
cup 8oz, pint 16, quart 32, half gallon 64
These are useful for relative human portions. It's practical, not scientific. Exact measurements aren't necessary for general purpose cooking. That's the point.
THAT is the point!? Yikes.
Also, baking can be very precise. I bake by weight, metric only. Why complicate things?
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