Taste of tradition

180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun (above). The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand, eschewing machi
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun (above). The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand, eschewing machinery to preserve the unique texture and flavours of the dried persimmons. PHOTO: EPA-EFE
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun. The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand (above), eschewing machi
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun. The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand (above), eschewing machinery to preserve the unique texture and flavours of the dried persimmons. PHOTO: EPA-EFE
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun (above). The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand, eschewing machi
180-YEAR-OLD PRACTICE: Taiwanese farmers drying persimmons under the sun (above). The farm in Hsinchu County in Taiwan chooses to dehydrate the fruit the traditional way. For 180 years, its workers have been peeling the fruit by hand, eschewing machinery to preserve the unique texture and flavours of the dried persimmons. PHOTO: EPA-EFE
Updated
Jan 27, 2021, 10:56 PM
Published
Jan 27, 2021, 05:00 AM

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A version of this article appeared in the print edition of The Straits Times on January 27, 2021, with the headline Taste of tradition. Subscribe

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