As they point out, “novelty golf and exciting food are long time bed-fellows.” After all, El Bulli, “the world’s best restaurant,” started life as a miniature golf course. Meanwhile, last summer, jellymasters Bompas & Parr reinvented miniature golf with a sugary theme. They’re lighter and easier to spin, allowing pros and low-handicappers to stop the ball on the green, for example. Balls of three or more pieces – which also feature softer covers – are generally for advanced players. Average golfers are generally fine with two-piece balls, which are durable and will roll farther than multilayered balls. One-piece balls are strictly for practice. “As of 2012,” according to Golfsmith, “the most complex balls contain five pieces, including the cover.”Ī ball’s internal construction is a key factor that determines which ball a golfer should choose. Not all balls are created equal: the more layers, the better, it seems. However, the majority of today’s golf balls have a synthetic rubber core, which, Golfsmith adds, “may be mixed with bits of metal, such as tungsten or titanium - or a plastic-like material such as acrylate.” Others veer into the territory of abstract art, with a surprising similarity to the colour field works of Kenneth Noland.Īs it happens, the interior of at least some golf balls would seem to be edible*, with Golfsmith noting that “Titleist, for example, has used a salt water and corn syrup blend” in their liquid core balls. The variety of colours and flavours adds to the pick & mix effect, with watermelon gummy candies, scoops of raspberry ripple chip, and even what looks to be a sour mix gumball. These cross-sections are the work of Ohio-based photographer James Friedman, who does not actually play golf. Golf, with a couple of hacks, can be a surprisingly delicious-looking game.Ĭutting golf balls in half, for example, reveals delightfully bonbon-esque interiors.Īll golf ball cross-section photographs by James Friedman.
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