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- W2040386410 abstract "ON 18 April 1663, Philip Skippon (1641–91), chaperoned by John Ray, started his continental tour with Francis Willughby and Nathaniel Bacon. The party toured the Low-Countries, Germany, Switzerland, France, and Italy. Once in Italy, they roamed the northern and the central parts of the peninsula, corresponding to modern Piedmont, Liguria, Lombardy, Emilia-Romagna, Veneto, and Tuscany. From Livorno they headed to Naples by boat, where the party divided as Ray and Skippon proceeded to Sicily and to Malta. Back from Sicily, the latter two travellers went to Naples, to Rome and to central Italy, and from thence to Switzerland and to France, to be home on 8 April 1666. Some time after the journey, Skippon revised the notes he had taken on tour to edit his own account of the travel experience,1 printed only five decades after the author’s death in 1742. In the travel book,2 consisting of 375 pages, Skippon’s interests clearly emerge. In the Journey he depicts with a sharp ethnographic eye3 details that raised his curiosity or his interest in the countries he had visited: architecture (i.e. private, public, and religious buildings); fine arts (i.e. sculptures, paintings, statues, ancient Roman and contemporary inscriptions); local customs; religious and secular festivals; social gatherings (i.e. theatres and cultural meetings); academies and universities; museums and private collections (i.e. cabinets of mirabilia or collection of simples). To this he adds information on local governments and on the courts where he had stopped. Domestic and agricultural instruments, such as machines and hydraulic engines, are also reported, often accompanied by figures to illustrate their functioning. Among the descriptions the Journey contains,4 one that, to our knowledge, has not been discussed before, although of interest to agricultural historian, is that devoted to olive-oil making in Tuscany." @default.
- W2040386410 created "2016-06-24" @default.
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- W2040386410 date "2013-10-17" @default.
- W2040386410 modified "2023-09-23" @default.
- W2040386410 title "A Seventeeth-century Description of Olive-oil Making in Tuscany" @default.
- W2040386410 doi "https://doi.org/10.1093/notesj/gjt165" @default.
- W2040386410 hasPublicationYear "2013" @default.
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