The Taste of Fat

As I was researching information on gelato for an Italian culture event, I was fascinated by some of the differences mentioned about gelato in comparison to ice cream.  While it seemed intuitive that the ingredients would be slightly varied and the process would be different, I was simultaneously intrigued and disgusted when I learned that gelato in Italy has about 4-5 % butter fat, ice cream has about 15% butter fat, and American gelato has about 10% in order to meet US regulation standards on fat content.
This prodded the thought process on Americans and the fat we mindlessly consume.
  One of the great markers of gelato is its texture and flavor.  Gelato is known for rich, intense flavors - and part of the intensity of the flavor, is that one's mouth has not been coated in fat with the first taste!  Think about the cold foods we Americans consume, and whipped cream is a common topping.  As much as I love whipped cream, I despise that feeling that comes when one's mouth is coated with the fat, but I never truly contemplated that this fat was diminishing the flavor.  Moreover, many tend to eat ice cream with large teaspoons that are overflowing with as much ice cream as can be balanced on that swooped edge.  Shoveling each cool and creamy bite into eager mouths that know the reassuring coolness and hint of flavor as it is passes on to the digestive system.  And repeat process.  And again.  And ag...oh, that sad time when the bowl is empty.  How fast time flew, and it truly did because the ice cream (probably an entire carton) was probably consumed in under 5 minutes.  This is the American method.  With gelato however, there is a small spoon.  Generally these are smaller than that with which we might feed a baby.  But one can savor every taste.
Eating ice cream is a race against the melting point and the constant urge to follow one barely finished bite with the next.  Eating gelato is a process, a social activity - the way eating should be! The small spoons are perhaps something we should adopt - it forces one's brain to become involved with what one is putting into the mouth.  Or perhaps we'll just end up missing the overwhelming taste of fat.