Authors: Horobets L.V.

Summary: Herrings are sardines, sardines are anchovies, anchovies are brislings, brislings are garvies, garvies are sprats, sprats are skippers, and skippers are herrings. And, again, herrings are sardines. Sounds complicated? It only seems so. Believe us, this string of names has a logical explanation. In his new book, the biologist Leonid Horobets suggests walking to the nearest supermarket and learn why we put pork and shrimps and not elephant meat or, say, muraenas in our baskets. What animals cannot be domesticated and why one should rather choose a cheetah than a grizzly bear for that (if one really wants to try the impossible)? What fish is used to make «crab sticks» and why «farmer’s» chicken would increase sales unlike «farmer’s» salmon? Why is it not worth cooking ostrich meat? While taking a walk through the aisles of a supermarket, the author moves through time and space explaining the evolution of certain species. He teaches you to tell if the caviar is real and how to peel the fish the right way. He explains what slimeheads are and tells you whether marbled meat is really so tasty if you don’t see the price sticker.

ISBN 78-617-7960-75-0

Responsible institutions: National Museum of Natural History of NAS of Ukraine

Published: Kyiv

Size in pages: 264

Print run: 1500