The World Carrot Museum is a website about the collection, preservation, interpretation and exhibition of objects relating to the carrot. It is a virtual museum which has no brick and mortar existence. The website is maintained by John Stolarczyk of Skipton, England, and is run as a not-for-profit organisation.
The website contains an extensive history of the carrot in its wild and domesticated forms including a timeline, showing how its colour has changed over the millennia, from white and purple to the modern orange. [1] It records the resurgence of popularity of the carrot during World War Two rationing, including information on the propaganda material and the alternative recipes and uses for carrot during the food shortages. [2] The site also contains recipes and cultivation advice.
The World Carrot Museum contains one of the largest collections of fine artworks containing an image of carrots, in their various colors. Paintings have often been used as sources in historical studies of crops, and plant biologists have been able to identify old species using historical artworks. [3]
Writing in 2001, Dave Barry described the website as reflecting "a level of interest in carrots that would probably trouble a psychiatric professional". [4] Stolarczyk was lead author of a paper on "Carrot History and Iconography" in 2011. [5]
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or carrots, and grains such as rice and barley. Chicken soup is commonly considered a comfort food.
The Anzac biscuit is a sweet biscuit, popular in Australia and New Zealand, made using rolled oats, flour, sugar, butter, golden syrup, baking soda, boiling water and optionally desiccated coconut. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.
A margarita is a cocktail consisting of tequila, triple sec, and lime juice. Some margarita recipes include simple syrup as well and are often served with salt on the rim of the glass. Margaritas can be served either shaken with ice, without ice, or blended with ice. Most bars serve margaritas in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass. The margarita is one of the world's most popular cocktails and the most popular tequila-based cocktail.
A cookbook or cookery book is a kitchen reference containing recipes.
Chow mein is a dish of Chinese stir-fried noodles with vegetables and sometimes meat or tofu. Over the centuries, variations of chǎomiàn were developed in many regions of China; there are several methods of frying the noodles and a range of toppings can be used. It was introduced in other countries by Chinese immigrants. The dish is popular throughout the Chinese diaspora and appears on the menus of most Chinese restaurants abroad. It is particularly popular in India, Nepal, the UK, and the US.
Idli or idly or iddali or iddena is a type of savoury rice cake, originating from South India, popular as a breakfast food in Southern India and in Sri Lanka. The cakes are made by steaming a batter consisting of fermented de-husked black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.
Pilaf, pilav or pilau is a rice dish, usually sautéed, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Piccalilli, or mustard pickle, is a British interpretation of South Asian pickles, a relish of chopped and pickled vegetables and spices. Regional recipes vary considerably.
Sandy Skoglund is an American photographer and installation artist. Her contributions to photography have advanced the medium as a form of conceptual art. She is well known for her intricately designed environments, which utilize painterly and sculptural techniques within staged and performative scenes. Photography critic Andy Grundberg notes that Skoglund's work contains "all the hallmarks of the new attitude toward photographs: they embrace blatant artificiality; they allude to and draw from an 'image world' of endless pre-existing photographs, and they reduce the world to the status of a film set."
Irish stew or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place. Basic ingredients include lamb, or mutton, as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid. Irish stew is considered a national dish of Ireland.
Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips, and pearl barley; but the purists maintain that they spoil the true flavour of the dish. The ingredients are boiled and simmered slowly for up to two hours. Salt can be added before or after the cooking. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce, and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognised as early as about 1800.
Frito pie is a dish popular in the Midwestern, Southeastern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips. Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings.
Carrot cake is cake that contains carrots mixed into the batter.
Woolton pie is a pastry dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. The recipe was created by François Latry, Maître Chef des Cuisines at the Savoy Hotel in London, and appeared on the Savoy menu as "Le Lord Woolton Pie".
The carrot is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it".
A vegetarian hot dog is a hot dog produced completely from non-meat products. Unlike traditional home-made meat sausages, the casing is not made of intestine, but of cellulose or other plant-based ingredients. The filling is usually based on some sort of soy protein, wheat gluten, or pea protein. Some may contain egg whites, which would make them unsuitable for a lacto-vegetarian or vegan diet.
Tiep is a traditional dish from Senegal and an intangible cultural heritage of humanity that is also consumed in Mauritania, Guinea-Bissau, Guinea, Mali, The Gambia, and other West and Central African countries. It is the national dish in Senegal. The version of tiep called thieboudienne,Ceebu Jën or chebu jen is prepared with fish, broken rice and tomato sauce cooked in one pot. There are also tiep yappa and tiep ganaar. Additional ingredients often include onions, carrots, cabbage, cassava, hot pepper, lime and peanut oil, and stock cubes.
Acar is a type of vegetable pickle of Maritime Southeast Asia, most prevalent in Indonesia, Malaysia, Singapore and Brunei. It is a localised version of Indian achar. It is known as atjar in Dutch cuisine, derived from Indonesian acar. Acar is usually prepared in bulk as it may easily be stored in a well-sealed glass jar in refrigerator for a week, and served as a condiment for any meals.
Carrot soup is a soup prepared with carrot as a primary ingredient. It can be prepared as a cream- or broth-style soup. Additional vegetables, root vegetables and various other ingredients can be used in its preparation. It may be served hot or cold, and several recipes exist.
  | This article relating to a museum in the United Kingdom is a stub. You can help Wikipedia by expanding it. |
 | This vegetable-related article is a stub. You can help Wikipedia by expanding it. |
