Why Do American Diners Have Such a Limited Palate for Textures?

I endured reading this entire 2500-word article hoping it might eventually meander its way toward answering the question in its own headline, only to be left disappointed, like a diner who orders a bowl of ramen and discovers not a single noodle beneath the beansprouts.

I think this article gives European cuisine the short shrift on its way to castigate American cuisine for lack of range. There is a whole host of under-the-radar-for-Americans European foods that have different textures, preparation methods, etc., that most Americans when travelling to Europe as tourist are not exposed to, after-all we'll likely just get what we know to be stereotypical (wurst in Germany, Pasta in Italy, etc.) but there are a myriad of local specialties that Americans (and probably Asians and Africans, etc. would find odd or disgusting if they tried them in Europe).

\\Moreover, when we consider "Indian" or "Chinese" cuisine, we're considering all the regional aspects; however, locals there, with some special market/hawker are exceptions, indulge mostly in their regional cuisine which tend to have less expansive palates.

Just came back from breakfast at my local diner. Thai dumplings with crispy noodles, some kind of slaw. Slimy dumplings, cold vinegary cabbage and onion, noodles flash-fried in hot hot oil. Wonderful.

Yesterday was corn-fried chicken and sweet-potato hot sauce in a bao bun. Chewy bun, gritty chicken, gummy hot sauce. Marvelous.

The day before - TakoYaki waffle - the octopus was diced but still toothy and resilient, green onion in the batter and on top to add some fibre, spicy/sweet sauce. To die for.

You have to find the right diner, I guess. This is in a college town.

One thing I noticed is that certain “slippery/slimey” textures are not as appreciated in American culture compared to Asian.

Eg, chicken feet, sea cucumber, tendon.

It is as if Americans like very crispy or very creamy, but not much in between. Eg the jellyfish example in the article.

Wow, such a mystery why diners -- which typically exist to serve "comfort food" -- don't serve jellyfish or shirako (sperm sacs of cod). Really glad NYTimes is covering this essential story.