I picked up a couple of new books this weekend that look pretty interesting.  One is on ancient Mesopotamian cooking, called The Oldest Cuisine in the World: Cooking in Mesopotamia.  I've only read the first few pages so far, but it looks pretty interesting.  It talks about the primary source material that was used, and breaks it up into digestible chunks like cooking without fire, cooking with fire, beverages, etc.  Very cool.

The other was a translated collection of medieval Italian recipes whose name escapes my just now.  I'll try and post info on it later.  I haven't had much chance to look at it yet.