Food and, more specifically, cooking, are part of daily life. They are more central to a culture than any of the aforementioned expressive representations. However, it is difficult to put food in a book and more difficult still to read about food and somehow understand; imagine the difference between a description of a dish and its consumption.
Nevertheless, the University of Texas at San Antonio has done a great service to anyone interested in the history of Mexican cooking. Their library has digitalized more than 1,800 cookbooks that date from 1789 to the present.
Here is the webpage that provides access and an inspirational video. It is difficult to explore this and not get hungry.