this post was submitted on 28 Mar 2024
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People who use Celsius don't typically casually refer to the temperature with a decimal place.
The comfortable range is more compressed, but just like you probably say 75 instead of 74.5, they say 24 instead of 23.889.
Fahrenheit does coincidentally line up nicely for subjective weather scales, so it's not offensive for that use, similar to how pint is a good cup size, but in general consistency is king and you're not loosing anything by compressing a scale, particularly when we basically already measure the temperature in five degree increments, and generally refer to in in units of ten.
As a metric person, I can confirm.
Indoor temperatures are basically 18-22 for most people most of the time.
15-25 covers the whole range of indoor temperatures that people with functioning heat or A/C would see.
For temperatures outside we commonly round to the nearest five:*
The only thing I admire of the Fahrenheit scale is that it can round to the nearest 10 and still be a little bit more precise than Celsius with the nearest 5. And when discussing fever temperatures, Celsius needs half degrees and Fahrenheit does not.
But it's an absolutely awful scale for cooking.
For cooking I think it's mostly a matter of what you're used to. Neither 145 or 63 are particularly "intuitive" numbers in my opinion, so as long as it's clear which you're using it doesn't really matter.
Of course, generations of humans cooked without thermometers or thermostats. You could cook with the Rankine scale if you get used to it .
But let me just say, I don't think it's an accident France is both the originator of the Metric system and haute cuisine.
Advanced cooking is as much engineering as it is art.
So, it actually isn't a coincidence, but not in the way that you're implying. :)
After their whole "fuck the monarchy" phase, France got deep into "throw it out and replace it with something better". Part of that was metric, and part was "OMG they're so many unemployed royal chefs now, what if we made it so everyone could have a chance to eat like a king for a meal?".
Surplus chefs, a cultural tilt towards trying new things, and Frances historical position giving them access to a huge array of spices, meat, dairy and fish made for a great opportunity for culinary revolution.
So they're both born from the same spirit, but one didn't cause the other. :) Thankfully they didn't go the way of metric time, or the French revolutionary calendar, neither of which panned out.