I've got PDF versions of a couple of food history classes I've taught at SCA events. 

The first is on “Cooking for Cultures with No Extant Recipes”.  Many cultures throughout history haven't used written recipes, but I don't think that should stop us from being able to recreate their cooking.  For example, we don't have an Viking “recipes”, but we do know from the archeological record what ingredients they used, and what equipment they had for cooking.  We can also refer to literature to get a feel for their tastes. 

The second is on the “Evolution of Food Processing Techniques”.  I looked at how food processing techniques have evolved over time, and what impact they have had on daily life.

Enjoy.