This covers both meals women cooked, and food’s role in their culture. Culinary history, etiquette and customs, what Scripture forbade and why, the agricultural year, how things were processed (e.g., olive presses), food used at the Temple, how food was kept fresh, the Last Supper, and recipes. A lot of quality, in-depth information with numerous pictures of trees, food, where it was stored, etc.

I don’t have this one, but you might consider it as well.

This book covers the production, medical uses, trade and marketing of salted fish and fish sauce in the Roman Empire. The methodology is similar the world over, both then and now, and there is a section on Palestine. Magdala, a coastal town several miles south of Capernaum, specialized in fish preservation, and among Jesus’ many followers there were likely slaves and freedmen from there.