by KennyLing January 24, 2017
(1) The process by which relatively healthy menu items evolve into, or become outnumbered by, versions with more sugar, fat and empty calories. The dessertification process leads to menu items calorically indistinguishable from dessert even as they continue to be presented as not-dessert.
(2) The phenomenon of traditionally dry cocktail names being applied to sweet variations to appeal to drinkers who like the *idea* of e.g. a Rat Packer's martini but prefer chocolate to gin and skewered gummy bears to olives.
(2) The phenomenon of traditionally dry cocktail names being applied to sweet variations to appeal to drinkers who like the *idea* of e.g. a Rat Packer's martini but prefer chocolate to gin and skewered gummy bears to olives.
When I started at Starbuck's most of my customers took a black Pike, maybe with maybe milk or sugar. Then it was cappuccino with a little squirt of caramel on top. Now, thanks to dessertification, 90% of our sales are mocha Frappuccinos in a sugar-rimmed cup, with vanilla-bean whip and maraschino syrup drizzle on top, with more calories than lunch.