 In Ethiopia, according to Pliny, and in Libya according to Saint Jerome, the Acridophages (literally, the locust-eaters) salted and smoked the crickets which arrived at their settlements in the spring in great swarms and which constituted, it was said, their sole food.The smoking of meat was a traditional practice in North America, where Plains Indians hung their meat at the top of their tipis to increase the amount of smoke coming into contact with the food.In Europe, medieval cuisine made great use of meat and vegetables, and the guild of butchers was amongst the most powerful.