MAY BUGS AS "SPLENDID NOURISHMENT"
May bug soup was one of a few insect dishes consumed across Europe and was a familiar dish in Germany until the mid-20th century. In an 1844 copy of Magazin für Staatsarzneikunde (Journal of State Pharmacology), the May bug is touted as "splendid and hearty nourishment". To prepare, the legs and wings of the beetles had to be removed and roasted before being boiled. The soup utilized creatures, which were, in some years, a considerable pest, as a natural resource that was both free and available in large quantities. The taste was said to be similar to that of crayfish soup.