In the dining arena, from chef to foodie to reviewer, the current and even now fading statement is “Foam is Dead!” The forward-thinking Ferran Adria and those influenced by his culinary advancement began to use foams and thus aerations in many forms and applications. The presence of foam seemed to be everywhere, and it became fashionable for the culinati—those in the food industry looking to tear apart something to dismiss the needs, uses, and essences of foams in the culinary arena. Meanwhile, they sat writing about the overuse of foam while sipping on cappuccinos, eating ice cream, or enjoying a caramel macchiato. Their computer keyboard keys are worn with the defamation of foam and other culinary trends, for it seems to be the popular manner in which to be heard. And Ferran may not have been the first. Think back to years ago and Alain Chapel with his cappuccino of mushrooms. Do we then dismantle Adria and Starbucks for culinary seconds or their use of foams?
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