The Société Jersiaise Photographic Archive is delighted to have contributed a selection of historic images to accompany a new article by Rory Hill, a Jerseyman and Assistant Professor of Geography at Oklahoma State University, in Springs: The Rachel Carson Center Review.
Hill also a published author, a 2024 recipient of the Société Jersiaise Millennium Fund, and a fellow of the Rachel Carson Center for Environment and Society (RCC)—explores the sensory and cultural landscapes of Jersey’s cider‑making traditions in his piece, “Making Bourdélots and Tasting Terroir.”
Springs, the RCC’s open‑access online publication, showcases peer‑reviewed articles, creative nonfiction, and artistic work from researchers and practitioners around the world. Hill’s contribution reflects on the craft of making bourdélots—traditional baked apple pastries—and the deeper meanings of terroir embedded in Jersey’s orchards, landscapes, and foodways.
The Photographic Archive provided two images from its collection to illustrate the article:
- Man and horse crushing apples for cider production, Trinity, Jersey (undated). Société Jersiaise Photographic Archive, SJPA/004127. © Société Jersiaise.
- A pile of cider apples in a Jersey orchard (20th century). Société Jersiaise Photographic Archive, SJPA/001372. © Société Jersiaise.
These evocative photographs help bring to life the island’s long‑standing relationship with cider production and the seasonal rhythms that shape rural heritage.
You can read the full article here: Making Bourdélots and Tasting Terroir – Springs Citation: Hill, Rory. “Making Bourdélots and Tasting Terroir.” Springs: The Rachel Carson Center Review, no. 9 (February 2026). doi.org/
