I've been doing a ton of research for my thesis and have come across a number of great books in the process. Just thought I'd share...
The Oxford Encyclopedia of Food and Drink in America: 2-Volume Set edited by Andrew F. Smith
The Warmest Room in the House: How the Kitchen Became the Heart of the Twentieth-Century American Home by Steven Gdula
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen by Michael Ruhlman
Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More by Dianne Jacob
Alone in the Kitchen with an Eggplant edited by Jenni Ferrari-Adler
Endless Feasts: Sixty Years of Writing from Gourmet (Modern Library Food) edited by Ruth Reichl
Secret Ingredients: The New Yorker Book of Food and Drink edited by David Remnick
The United States of Arugula: How We Became a Gourmet Nation by David Kamp
The Tenth Muse: My Life in Food by Judith Jones
My Life in France by Julia Child
The Food Snob's Dictionary: An Essential Lexicon of Gastronomical Knowledge by David Kamp
Fashionable Food: Seven Decades of Food Fads by Sylvia Lovegren
How to Cook a Wolf by M.F.K Fisher
The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan
...and I'm sure I'll keep adding to the list.