This is an automatically translated description

Oseledets — tse sardine, sardine — tse anchovy, anchovy — tse hamsa, hamsa — are kilka, kilka — tulka, tulka — are sprats, sprats — are herring, and herring — are oseledets. And oseledets — tse sardine…

And oseledets — tse sardine…

Complicated? Only at first glance. Believe me, this series has an absolutely logical explanation. In his new book, biologist Leonid Gorobets suggests we take a walk to the nearest supermarket and find out why our cat has pork and prawns rather than, say, elephant meat or moray.

Which animals can't be domesticated and why is it better to use a cheetah than a grizzly (if you really want to try something impossible)? From what fish are made «crab» palikki, why «farm» chicken only increases sales in the shop, and «farm» salmon — ni? Who ate less pork — nobility or villagers? Why should we not cook ostrich meat? Walking through the supermarket, the author moves in space and time, explaining the evolution of certain species. He tells you how to distinguish whether you are looking at the real caviar, how to clean the fish properly, who are the trachichthys and whether the «marmoured cowhide» is so tasty if you do not see its price tag.