On the Internet, you can come across the opinion that in Europe and wider in the West they don’t eat buckwheat porridge at all. It should be noted right away that such statements are not so far from the truth, although in reality everything is not so simple and unambiguous. So, let's try to figure out why the main porridge of the former Soviet space is not in demand in other parts of the world.
A strange opinion wanders around these “Internets” of yours that buckwheat is only eaten in Russia, Ukraine and Belarus, and the rest of the world considers this cereal a low-grade crop that is only suitable for feeding livestock. Actually it is not. And if it comes to that, many other crops that people eat are used to feed livestock, including humans. So there is nothing strange and blasphemous in this, especially since cow's milk and pig meat are very tasty afterwards.
So, China is the birthplace of buckwheat. It was there that this crop was domesticated and began to be used as food. It happened about 5 thousand years ago. How exactly buckwheat came to Europe is hard to say. This happened either thanks to Arab merchants in the 8th century, who brought it either along the Great Silk Road, or with the help of the Tatars already in the XIII century, who at one time captured a certain part of Eurasia, building a single empire Genghis Khan.
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Once in the Slavic and Baltic lands, the population did not immediately like buckwheat, although the consumption of this cereal was constantly growing. Growing buckwheat began not only in Russia, but also in Poland, and then in the Baltic states. The heyday of buckwheat production fell on the period of the late Russian Empire. The fashion to grow this porridge has also been preserved in the Soviet Union. All this time, buckwheat was well known in Europe, but it was massively grown in only a few lands. Mainly in France and Italy.
However, they eat "Turkish grain" not only in these countries. In addition to the countries mentioned, buckwheat has firmly entered the national cuisine of Spain, Belgium, Portugal, and Greece. True, not everywhere it is used as porridge. Quite often, flour is made from buckwheat, turning it into either pasta or pastries. In particular, in France, buckwheat is mainly turned into pancakes. Thus, we can say that statements about some kind of rejection of buckwheat in other countries are not consistent. Although, of course, this culture gained the greatest popularity in the former USSR.
If you want to know even more interesting things, then you should read about 6 favorite kindergarten recipeswhich were prepared in the USSR.
Source: https://novate.ru/blogs/110422/62686/