I highly recommend Nourritures Canailles by Madeleine Ferrières, it's a synthesis based on a phd thesis discussing the development of french cuisine through the lens of what peasants were eating and how between the Renaissance and the 19th century. Since nearly none of them could write, and any cookbooks were purely aristocratic, she used a ton of indirect historical sources (contemporaneous works of fiction, biographies, notes, journal entries, travelling clerics, doctors or journeymen's accounts, shopping lists and any kind of first hand accounts) to source how and when certain classic elements of french food became a thing.
Mushrooms and certain kinds of cuts on beef were never eaten by higher classes for example. The development of the french fry only really came about in the mid 19th century once peanut oil became a staple, people generally used fats sparingly as it wasn't readily available. There were fast food tripe saleswomen dating back 300 years in the streets of Paris. Some restaurants specialized in second or third hand food, they would serve a combination of whatever the masters of households, and then their servants (who got the seconds) didn't eat. For a pittance you could get something called an "arlequin", which was a combo of all this stuff, for example you got a plate with half a fish, a couple rinds of cheese, half-eaten vegetables, parts of shellfish that weren't fully dug into, etc.
It's a fascinating book.