By Amnon Cohen
ISBN-10: 0521365511
ISBN-13: 9780521365512
Jerusalem was once by no means simply one other Ottoman city, yet within the heyday of the Ottoman Empire it displayed the various features of a Muslim conventional society. Professor Cohen makes complete use of the wealthy and hitherto unexplored Arabic and Turkish files in relation to this era to reconstruct a shiny and specific photo of lifestyle during this energetic city centre. His research specializes in the most important guilds of sixteenth-century Jerusalem - butchers, soap-producers and buyers, millers and bakers, describing and analysing their construction tools, costs and measures, and the prone they supplied for the neighborhood inhabitants. moreover, their fiscal ties with neighbouring villages, in addition to their social historical past and inter-relations are mentioned. the writer indicates how this special wisdom may end up in a greater knowing of the longer-term adjustments within the economic system of the town and of the Empire as a complete.
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Example text
This did not imply value judgment as to any of those professions, but rather a more relaxed and flexible approach to changing economic circumstances and to potential options. 57 The combination of trades engaged in simultaneously took several different forms. 58 Other occupations were a far cry from the butchers' most natural concerns. 6o Taj al-DIn al-Sukkari himself, a butcher and head of the guild for many years, did not regard this as his one and only calling, and was very deeply involved in a variety of other activities.
Neither the initiative for price-fixing nor its timing emanated from the capital, nor did Damascus coordinate prices for the entire province, although in other parts of the empire such centralized coordination did exist. The kadis of the major towns in the Balkan provinces and the provinces of Anatolia were regularly instructed from Istanbul as to the quantities of sheep to be slaughtered and prices to be charged in their respective localities. 94 Syria and Palestine, including Jerusalem, were apparently considered so remote from Istanbul that their demand for meat was not important enough to make their inclusion in the price-fixing arrangements of the empire's "central core" meaningful.
As of the middle of the century a steady increase is apparent, the average number of butchers being ten per year (for a total population of about 15,000). Later years indicate further growth: a list of 16 butchers was made public in 972/1564-5, and an even longer one, 19 butchers in all (one of them Jewish, another Christian) was recorded some seven years before (965/1557-8). As the sixteenth century unfolded the occupation was increasingly attractive. This could be attributed in part to the improved performance of the guild and in part to the tighter control of unauthorized slaughtering introduced by the kadi and the muhtasib.
Economic Life in Ottoman Jerusalem by Amnon Cohen
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