history of foods

2. succulent plant with rosettes of narrow spiny leaves and tall flower spikes that lives in Mexico
6. Soaking or preserving food in salty water
10. acid Gives vinegar its characteristic taste
11. food processing practice prevents the growth of microorganisms, and slows food decay
16. weed aromatic annual herb of the parsley family
17. a shrubby Asian tree that bears large fruits similar to lemons
18. Added to food to give it flavor
19. Hawaiian dish made from the fermented root of the taro
20. partial sterilization, especially one involving heat treatment

1. Chopped cabbage that has been pickled in brine is called
3. bacterium causes disease or fermentation
4. Scattered population whose origin lies in a separate geographic locale
5. chemical breakdown of a substance by bacteria, yeasts, or other microorganisms
7. lemons preserved in salt and lemon juice, and used as an ingredient in Moroccan cooking
8. Diseases caused by a deficiency of vitamin c
9. exchange widespread transfer of plants, animals, culture, diseases, and ideas across the world
12. Korean dish of spicy pickled cabbage
13. Salting,drying,or smoking
14. Sour-tasting liquid containing acetic acid
15. Hardy cereal grain is cultivated and chiefly for use in brewing and stock feed