Reddit mentions of Stirring the Pot: A History of African Cuisine (Africa in World History)

In the Shadow of Slavery: Africa’s Botanical Legacy in the Atlantic World does a great job of showing how many foods we take for granted today actually came from Africa and were connected to the slave trade in the Americas.

The Taste of Conquest: The Rise and Fall of the Three Great Cities of Spice is a book I'm reading now about the history and geography of spice and the spice trades.

For a nonacademic resource, Michael Pollan's The Botany of Desire is an excellent plants'-eye approach to four important crops. Although only two of them (apples, potatoes) are food, the approach is really engaging and thought-provoking. Pollan's more famous book, The Omnivore's Dilemma is good, but focuses primarily on corn.

Similarly non-academic but smart, Deborah Valenze's Milk: A Local and Global History presents an interesting history of milk, how colonization and different breeds of cows influenced cultures of milk, etc.

Since you are interested in cuisines and how they changed, I also recommend:

Stirring the Pot: A History of African Cuisine by James McCann

Cookery and Dining in Ancient Rome by Apicus.