Edward Ashdown Bunyard (1878–1939) was a British horticulturist, pomologist, and food writer known for his expertise in fruit cultivation and appreciation. His works explored the science and artistry of fruit growing, influencing horticultural studies and culinary traditions.
Born in Kent, England, Bunyard inherited Bunyards Nursery, specializing in fruit trees and ornamental plants. He became a Fellow of the Linnean Society (1914) and helped establish the National Fruit Collection at Brogdale.
His notable publications include The Anatomy of Dessert (1929,) examining fruit flavors and textures; A Handbook of Hardy Fruits (1929,) a comprehensive guide to cultivation; and The Epicure’s Companion (1937,) co-authored with his sister Lorna Bunyard, exploring gastronomy and fine dining.
Bunyard’s passion for apples led him to describe heritage varieties, influencing modern conservation efforts. His favorite, ‘Orléans Reinette,’ was enjoyed with port wine at Christmas.
More: Wikipedia • READ: Works by Edward Bunyard
It is, in my view, the duty of an apple to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.
—Edward Bunyard
Topics: Eating
Leave a Reply