Archivo: Italian life in town and country (1902) (14792856463)

Descripción: Identifier: italianlifeintow00villuoft (find matches) Title: Italian life in town and country Year: 1902 (1900s) Authors: Villari, Luigi, 1876- Subjects: Italy -- Social life and customs Publisher: New York, Putnam Contributing Library: Robarts - University of Toronto Digitizing Sponsor: MSN View Book Page: Book Viewer About This Book: Catalog Entry View All Images: All Images From Book Click here to view book online to see this illustration in context in a browseable online version of this book. Text Appearing Before Image: itions;sometimes lodgings are provided free, there isextra piece-work, and the women of the familyusually work as well as the men. The Tuscancontadini on the mezzadria system are, of course,much better off. Working hours are about ten aday for industries, and rather more for rurallabour. During harvest-time the hours are muchlonger, and in Apulia when the olives are pressedthe labourers often work nineteen or twenty con-secutive hours. In many trades there are nomore than two or three hundred working days inthe year; for instance, in the building trade andin the Carrara quarries. Social reformers pressfor a reduction of the hours of labour and a mini-mum wage. The food of the Italian lower classes consistsmainly of wheaten bread or maize. The latter iseaten as polenta, and is often preferred to bread oreven meat, as it causes a feeling of satiety whichother and better viands cannot produce. TheMarchese Guerrieri-Gonzaga, a landlord of Man-tova, began to distribute meat among his peas- Text Appearing After Image: EATING MACARONI-NAPLES. Wealth and Poverty 55 antry, but he soon discovered that they sold it tohviy polenta instead. The great consumption ofpolenta, often made of badly dried maize, producesa terrible skin disease known as the pellagra,which is very prevalent in Lombardy and Venetia,although happily now on the decrease. A greatdeal of nutritious vegetable food is eaten by thepoor, especially pulse, celery, radishes, and fruit,but very little meat, which many never taste saveon rare feast days. Salt fish, bacon, frogs, andsnails are more usual; the two latter are regardedalmost as delicacies even by the middle classes.A fairly well-to-do peasant eats three meals a day.For breakfast (usually taken after two or threehours work) he has bread and cheese and vege-tables; for dinner a large dish oipolenta, with asauce of oil, garlic, and anchovies, or a minestra,which is a thick soup, with beans, cabbage, andother vegetables, or maccaroni. The whole iswashed down with wine. In the evening Note About Images Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original work.
Título: Italian life in town and country (1902) (14792856463)
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