Foam, a culinary necessity?

I'm getting intrigued these days by the extensive use of foams, or froth, in the contemporary fine dining servings. Be it consomme or sauces that have been steamed under high pressure, or whipped under extreme speeds to create light, airy foams to become complementary decor of dishes; from appetizers to mains, from amuse bouche to desserts. Albeit the non-palatable, salivary looking texture of this new culinary member, foam, many chefs have delightfully added it in their presentations of dishes like a new found beauty awaiting to be introduced to the wooers. I'm skeptical over the additional pleasure, if any, that the foamy texture plays in your palate. OK, it's not about practicality but an art of presentation which you may argue. So, you are saying that it gratifies the eyes to see a plate of artful concoction of lobster bisque with a glob of bubbled saliva, oh I mean foam, and upon the suggestion of the maitre'd to mix them together before sending a mouthful for your first taste. I wonder if it indeed whets your appetite upon its sight, or it does magic to improve the quality of the dish, you know what I mean. And please, don't you dare caress that nauseatic foam in your mouth before me, it triggers reflexive hiccups.


As a food lover, I am obstinate enough not to toy my stomach like a food incubator and glutton all edibles with no baseline for acceptable standards. I have little preference over the ambiance of the establishment as long as the food sent to the mouth makes a poetry. Foam, my friend, is gaining exposure and in gradual march taking presence over other fresher, more tangible ingredients in the dining arena, which I loathe to see. Has it become a culinary necessity, or a trend soon-to-be replaced in the next season? Oh, by the way I'm not a eater who abides only the traditional cooking, contemporary fusion has its outstanding flair too. Hey, excuse me, please add more froth on my Macchiato.