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There's something I wanted to talk about for a while. Desserts.
No, not the arid terrains with sand dunes and camels. The sweet things people sometimes eat at the end of the meal. Those ones.
So, when I came to live in the US (a while ago), I found the dessert game in the most restaurants - even upscale ones (not the Michelin level - I am not rich enough to go to those) - is pitifully bad. In general, in the States, you can have a good meal in many places, serving wide variety of cuisines. I have had hundreds of excellent meals. Finding an excellent dessert was much harder.
Most places have chocolate cake, maybe a cheesecake, maybe ice cream. Crème brûlée if they are fancy (over half of them won't make it right though). Maybe couple more options, but that's it. Nothing to write home about.
Cafés are even worse. Unless it's one of those rare specialized shops, you get muffins, croissants, maybe lemon loafs, and those enormous cookies whose point I still can't get. If they feel fancy, maybe some French macarons. But usually that's it. For any real variety - and the world of pastry and patisserie is no less varied than the world of main dishes - you need to go to a specialized shop. Which are quite rare. I have probably a dozen of cake shops around - but I don't need a whole frickin wedding cake! I just want something small and nice to have with my coffee. But within at least 20 minute drive of my place, I see maybe one place with decent variety (which is also closed half of the week - probably because lack of patrons?). Despite over half a million people living around. Back when I lived in Silicon Valley (~3 mln people?), I knew some decent places, but also not too many, especially outside of SF.
So why is this happening? Do Americans hate desserts? Do they just not care? Or am I just not looking at the right places and it is my ignorance that is causing me to suffer (as usual)?
I remember when I first visited the US (even longer while ago, over 20 years now) it was nearly the same situation with beer. It's not that you couldn't get a decent beer at all. It's that you can't expect a random or even upscale place to have even a half decent beer game, and you needed to go to special places for weird people to get a good beer. Now the situation has been, thankfully, greatly changed. Even in a random pub you can have one-two decent beers on draft, more in cans/bottles, any self-respecting restaurant would have some local crafts and some nationally popular choices, a good pub would have dozens, and it's not unheard of to encounter a multi-page beer menu in a non-specialized place. And even the most mundane supermarkets would bother to present a respectable selection.
Could this happen to the sweets too? I understand the complexities (beer is much easier to pack and preserve than sweets), but maybe there's still hope?
I remember listening to an econ podcast (I want to say either Freakonomics or Planet Money) that was exploring some things about how restaurant menus and pricing work, probably centered around how they work in the US. The big question was "what's up with free bread or chips and salsa? Why are restaurants giving away free product that just fills you up and keeps you from spending more money?" The answer was "so you don't order dessert". What restaurants (particularly large American restaurant chains) want is to turn tables over as fast as possible. They really don't want you spending two hours at a table ordering an appetizer and an entree and a dessert (which is kind of a stark contrast with my personal experience of dining in the UK, where restaurant table reservations are for fixed time spans, usually 90 minutes, and they seem to get offended if each person doesn't order three courses). Most restaurants really can't make desserts profitable, they can't sell them for what it costs to make them and keep them around, plus you're occupying the table that could instead by used by people who are going to order a main course that they can charge 3-4 times as much for but ultimately probably costs the same to make and serve. However, most sit-down restaurants feel like they have to have desserts on the menu because it's just expected of them. They just don't feel any real incentive to make them spectacular.
A few other things that could be at play, just off the top of my head:
Sugar and fat could just be so great at being superstimuli that you don't really need to make them all that great to satisfy most people.
Regarding the lack of variety, I can at least personally attest that on the rare occasions that I do decide to order dessert at a restaurant, I want to make sure I'm going to actually like it, so I'm less likely to go for something I don't recognize.
The economcs (or maybe just proprieter preference) must have reqlly shifted since the days of the dessert cart/front of restaurant dessert display, then.
Depends on the place, I guess.
The better cafes around here definitely put their fancy cakes on prominent display. Mexican restaurants, not so much.
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