10 Amazing Books on Food History, assembled by Jeffrey Pilcher. Click through for full descriptions of each book.

• The Oldest Cuisine in the World: Cooking in Mesopotamia by Jean Bottéro
  
  
• Medieval Arab Cookery by Maxime Rodinson, JA Arberry, and Charles Perry
  
  
• Curry: A Tale of Cooks and Conquerors by Lizzie Collingham
  
  
• Food and Fantasy in Early Modern Japan by Eric C. Rath
  
  
• Stirring the Pot: A History of African Cuisine by James C. McCann
  
  
• Encarnación’s Kitchen: Mexican Recipes from 19th Century California by Encarnación Pinedo
  
  
• In Memory’s Kitchen: A Legacy from the Women of Terezin by Cara de Silva
  
  
• At Home on the Range by Margaret Yardley Potter
  
  
• Shark’s Fin and Sichuan Pepper: A Sweet and Sour Memoir of Eating in China by Fuchsia
  Dunlop
  
  
• Meals to Come: A History of the Future of Food by Warren Belasco