Тя оставя най-старото средновековно описание на Филипопол и областта

Византийската принцеса, писател и историк – Анна Комнина, е родена на 1 декември 1083 г. Тя е дъщеря на византийския император Алексий I и Ирина Дукина, дъщеря на Андроник Дука и Мария Българска, внучка на българския цар Иван Владислав от династията Комитопули. С написването на своята 15-томна „Алексиада“ става първата известна жена историк. Тя оставя най-старото средновековно описание на Филипопол и областта. През 1096 г. оттук минават участниците в първия кръстоносен поход и отбелязват Филипопол като един от най-богатите византийски градове. Особено интересни за историографията са сведенията в „Алексиада“ за голямото въстание на пловдивските павликяни през 1084-1086 (въстанието на Травъл).

Анна е първото от общо девет деца на византийския император Алексий I и Ирина Дукина, дъщеря на Андроник Дука и Мария Българска, внучка на българския цар Иван Владислав от династията Комитопули.

Въпреки че в детството и младините си Анна с огромен интерес изучава история, математика, природни науки и гръцка философия, нейните родители категорично ѝ забраняват да изучава античната поезия, чийто възхвали за порочните езически богове, са неприлични за млада жена с благородническо потекло. Анна обаче се възпротивява на забраната и тайно от всички чете и изучава древногръцките произведения. Заради тази своя упоритост и борбеност тя става една от най-образованите личностти на своето време.

На 14 години се омъжва за младия Никифор Вриений - благородник с титлата кесар и военачалник в армията на императора. Бракът им продължава 40 години и двамата имат четири деца.

Още като дете Анна мечтае един ден да седне на трона. Тази мечта постепенно се превръща в амбиция и въпреки, че наследяването на трона е забранено за жени, Анна започва малко по малко да събира съюзници и влияние сред аристокрацията, за да постави ако не себе си, то поне своя съпруг Никифор начело на Византийската империя. Анна започва да прави всичко възможно, за да попречи на брат си Йоан, който е законен наследник на династията, да стане император. Императрица Ирина също е на нейна страна и използва цялото си влияние, за да убеди Алексий да промени избора си на престолонаследник в полза на съпруга на Анна. Императорът обаче твърдо стои зад своя избор и не отстъпва пред нейните претенции за трона. Вероятно това е продиктувано от желанието му да продължи своята династия, защото в случай че Никифор Вриений бъде коронясан, то той ще даде начало на нова династия – тази на Вриениите. Заради това след смъртта на Алексий през 1118 г. Йоан е законно коронясан за император Йоан II Комнин. В отговор на това Анна и съпругът ѝ приемат титлите Наследници на Византийския трон и организират заговор срещу новия император. Въпреки разлики в източниците, след съпоставяне на хронологията на сибитията повечето историци са почти сигурни, че планът на Анна е да убият Йоан по време на погребалната церемония на Алексий. В последния момент обаче, Никифор се отказва от идеята да участва в убийството на законния император. По този повод по-късно, дълбоко разочарована от постъпката на съпруга си, Анна отбелязва: „Природата трябва да е сменила половете ни, защото на него най-щеше да му отива да е жена“. Вследвие от проваления заговор Анна губи всичката си собственост, статута си на принцеса и бива заточена в Кехаритоменския манастир, основан преди години от майка ѝ – императрица Ирина. Предателят пък Вриений става най-близкият и доверен сановник на Йоан Втори.

В манастира, приключила с амбициите си към трона, Анна продължава да развива личността си с философия и история. Тя е запленена и изучава в дълбочина Аристотеловото учение. Интелектът и знанията си тя демонстрира в своите 5 творби. В тях личат огромните ѝ познания в сферите на философията, литературата, граматиката, теологията, астрономията и медицината и затова историците са склонни да простят малките грешки, които допуска при някои цитати от Омир и Библията в своя най-голям труд — Алексиада.

Източници: Енциклопедия на Пловдив, Уикипедия

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    For lunch, the list of lunch food in the UK is just as exciting: sausage rolls, Cornish pasties, or a fresh egg and cress sandwich are perfect options. And don’t forget the classic afternoon tea experience with finger sandwiches and scones—it’s a must-try!

    What I love most about English food is how it reflects the country’s history and traditions. Every dish has a story, from the influence of medieval feasts to global spices brought home by explorers. It’s more than just eating; it’s a cultural journey.

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    Cassia cinnamon, on the other hand, is more affordable and has a stronger, spicier flavor. It’s perfect for recipes like cinnamon rolls or hearty stews where you want a bold kick. Meanwhile, Ceylon’s milder, sweeter taste makes it ideal for teas, desserts, or even a sprinkle on your oatmeal.

    I also love experimenting with cinnamon powder, which is super versatile. It’s a pantry staple for spicing up coffee, smoothies, or baked goods, but did you know it’s also amazing in savory dishes like curries and roasted vegetables?

    Understanding the different types of cinnamon can completely transform how you use this spice. If you’re as intrigued as I was, dive into blogs that explore the history, benefits, and creative uses of cinnamon. Trust me, it’s worth geeking out over this ancient superfood.

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    Hey everyone! If you’re as obsessed with cinnamon as I am, you’ve probably wondered about the different types of cinnamon and how to use them. It turns out, not all cinnamon is created equal, and learning about the varieties can really elevate your cooking, baking, and even health game.

    Let’s start with the basics. The two most common types are Ceylon cinnamon (known as “true cinnamon”) and Cassia cinnamon. Both have their unique flavor profiles and uses, but they also differ in health benefits. If you’re asking, "Which type of cinnamon is healthiest?" Ceylon wins the crown. It contains lower levels of coumarin, a compound that can be harmful in large amounts. This makes it a better choice if you use cinnamon daily, especially for health purposes.

    Cassia cinnamon, on the other hand, is more affordable and has a stronger, spicier flavor. It’s perfect for recipes like cinnamon rolls or hearty stews where you want a bold kick. Meanwhile, Ceylon’s milder, sweeter taste makes it ideal for teas, desserts, or even a sprinkle on your oatmeal.

    I also love experimenting with cinnamon powder, which is super versatile. It’s a pantry staple for spicing up coffee, smoothies, or baked goods, but did you know it’s also amazing in savory dishes like curries and roasted vegetables?

    Understanding the different types of cinnamon can completely transform how you use this spice. If you’re as intrigued as I was, dive into blogs that explore the history, benefits, and creative uses of cinnamon. Trust me, it’s worth geeking out over this ancient superfood.

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    The beauty of exploring UK food lists lies in its diversity. From hearty Sunday roasts with Yorkshire puddings to savory pies and puddings (think steak and kidney or shepherd’s pie), there’s so much to discover. And if you’re into desserts, England has you covered with treats like treacle tart and spotted dick. Trust me, they’re better than they sound!

    What’s great is that many of these dishes are easy to recreate at home. If you’re looking for recipes, try making a simple ploughman’s lunch—a plate of cheese, bread, chutney, and pickles—or a comforting bowl of pea and ham soup. They’re quick to prepare but full of authentic flavor.

    For lunch, the list of lunch food in the UK is just as exciting: sausage rolls, Cornish pasties, or a fresh egg and cress sandwich are perfect options. And don’t forget the classic afternoon tea experience with finger sandwiches and scones—it’s a must-try!

    What I love most about English food is how it reflects the country’s history and traditions. Every dish has a story, from the influence of medieval feasts to global spices brought home by explorers. It’s more than just eating; it’s a cultural journey.

    If you’re into discovering food cultures or just want some new dishes to try, dive into the traditional foods of England. Let me know if you have a favorite dish or need tips—I’d love to chat!

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    Let’s start with the basics. The two most common types are Ceylon cinnamon (known as “true cinnamon”) and Cassia cinnamon. Both have their unique flavor profiles and uses, but they also differ in health benefits. If you’re asking, "Which type of cinnamon is healthiest?" Ceylon wins the crown. It contains lower levels of coumarin, a compound that can be harmful in large amounts. This makes it a better choice if you use cinnamon daily, especially for health purposes.

    Cassia cinnamon, on the other hand, is more affordable and has a stronger, spicier flavor. It’s perfect for recipes like cinnamon rolls or hearty stews where you want a bold kick. Meanwhile, Ceylon’s milder, sweeter taste makes it ideal for teas, desserts, or even a sprinkle on your oatmeal.

    I also love experimenting with cinnamon powder, which is super versatile. It’s a pantry staple for spicing up coffee, smoothies, or baked goods, but did you know it’s also amazing in savory dishes like curries and roasted vegetables?

    Understanding the different types of cinnamon can completely transform how you use this spice. If you’re as intrigued as I was, dive into blogs that explore the history, benefits, and creative uses of cinnamon. Trust me, it’s worth geeking out over this ancient superfood.

    What’s your go-to type of cinnamon?

    Let’s swap tips—I’d love to hear how you use it!

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Всички мнения и твърдения, изразени в това или във всяко друго издание на Фондация „Отец Паисий 36“, са такива на техния автор и/или издател и не отразяват непременно възгледите на Фондация „Америка за България“ или на нейните директори, служители или представители.

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