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The Japanese Art of Gourmet Apples
Thank you to Claire Thompson, a UBC Botanical Garden work-study student, for providing this write-up. Claire writes:
The $150 apple? This article highlights photographer Jane Stevens' exploration of the Japanese craft of gourmet apple farming. Developed in the 19th century, this labour-intensive technique involves the meticulous work of farmers to produce the biggest and most beautiful apples. Farmers will tend to apples up to 12 times before cultivation, hand turning and using specialized techniques to increase their sugar content and produce delicious and uniform fruits for sale in Japanese markets.
From the University of Cincinnati Magazine, continue reading: Perfect to the Core.
Posted by Daniel Mosquin at 3:47 PM on October 8, 2009
