There is a vast literature on the history of food and the development of cuisine through the ages; this exhibit utilized only a small number of these works in its brief narrative.
Some of these included the wide-ranging Scribner Encyclopedia of Food and Culture (2003) Katz and Weaver, eds. ; Franck and Brownstone’s Restaurateurs and Innkeepers (1989); Gay and Gay’s Encyclopedia of North American Eating & Drinking (1996); Mennell’s All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present; and From Boarding House to Bistro: the American Restaurant Then and Now (1990) by Richard Pillsbury.
Of particular note is Rebecca Sprang’s (2000) superbly-researched The Invention of the Restaurant: Paris and Modern Gastronomic Culture which provides the master narrative of restaurant history in Paris and chronicles the significant role that menus played in this development. Scanning the bibliographies of any of the above-mentioned works would provide an additional plethora of food history sources.