SC - Buckwheat-sca-cooks V1 #645

[Anne M. Young]

Greetings, List, from one of your lurkers-
I had to comment on the buckwheat topic. Having worked with unroasted
buckwheat for russian kasha (which is generic for grain) but is made as a
porrige of pilaf style grain dish, I did find an article about it in
Waverley Root's  FOOD. While he is a popular source, rather than a truly
scholarly one, I find I agree with most of his research. Anyway, buckwheat
is a grain native to Central Asia. VAriously, the saracens, the Moors of
Spain, the Crusaders and the Turks are credited with spreading buckwheat
to Europe. Buckwheat is generally found in places where other grains won't
grow well and where the people eat "robustly".  Brittany, Finland,
Northern China, Styria in Austria, central France and the Tyrolian Alps.

Annora of Shadowood/Anne Young (Anthropologist and cook)

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