I find this same principle is perhaps better exemplified by weights/volumes commonly used in cooking. Since many sizes (1 cup = 8 fl.oz, 1 pound = 16 oz, 1 gallon = 128 fl.oz, 1 fl.oz = 2 tablespoons, etc) are powers of 2, scaling recipes up or down on the fly is extremely easy.
On the other hand, given an accurate metric scale, all recipes can be converted to weights, allowing scalar conversions. However, I suspect the proliferation of accurate scales in home kitchens is a relatively recent (nascent?) phenomena.