In the dining arena from chef, to foodie to reviewer the current and even now fading starement 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 culinatti--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 sipping on cappucinos or eating ice cream or enjoying a caramel macchiatto. Their computer keyboard keys are warn with the defamation of foam and other culinary trends for it seems to be the popular manner in which to become heard.
And Ferran may not have been the first. Think back to years ago and Alain Chapel with his cappucino of mushrooms, do we then dismantle Adria and Starbucks for culinary seconds or their use of foams?
