I can offer up the first two:
"Guns, Germs, and Steel" by Jared Diamond - Has an extensive section about the earliest human domestication of food organisms explaining how we ended up with the pig, chicken and cow but not the rhino, gazelle or elephant. It also talks about how the earliest human crops were mutations of wild crops that would have been at a disadvantage in the wild; thin seed husks, for example, are bad for wilderness survival but good for attracting curious human farmers. It's a high-level overview but to an amateur like me it was fascinating.
"Salt, A World History" by Marki Kurlanksy - I haven't finished this one yet but it is highly readable and I strongly recommend it. These days salt is so cheap it's almost free, so it's easy to forget that for most of human history it was an irreplaceable resource that people fought and died over just like we do over petroleum today.
I'd like to get some recommendations from the readers on Chowhound. I'm especially interested in aquaculture and early efforts at food preservation like canning and curing but all books are welcome here.