volume vs. weight: Adam Ragusea's interesting argument

Adam Ragusea is a kitchen contrarian, often fighting against the received wisdom of his elders and betters when it comes to cooking (watch his video on gnocchi to see what I mean). If you watch any number of cooking shows, you'll hear the gospel that It's always better to measure things by weight than by volume, especially if you're dealing with something like flour. This philosophy is the standard in Europe, but not so much in the States.  Ragusea, in the video below, begs to differ with the European wisdom, and he offers an interesting five-part argument as to why. I'll save you the suspense and say that, by the end of his video, I wasn't entirely convinced, but at the same time, Ragusea made some points worth pondering.