You said in your original post that you are interested in the food. So am I. Indeed, I'll be traveling there with a chef who has worked in some of the world's great Michelin-starred establishments, and we intend to hit some of Sicily's and Italy's best restaurants.
Anyway, there are a number of recent books on the food and wines of Sicily, some of which are quite good. But the other day, Ed Behr, who writes the highly regarded Art of Eating, wrote on Twitter that he thinks that the best of them is Mary Taylor Simeti's Pomp and Sustenance: Twenty Five Centuries of Sicilian Food. As a result of that Tweet, I ordered a copy second hand, because it was originally published in 1989 and has long been out of print. It should arrive later this week. However, it looks like it may have been recently reissued as Sicilian Food, available for $10 as a Kindle electronic book: http://www.amazon.com/SICILIAN-FOOD-.../dp/1902304179
Might be worth checking out. Apparently the original goes well beyond recipes and deals, accurately, with the complicated history of Sicilian cuisine and the many cultural influences. Don't know if the Kindle reissue is identical to the original, but Amazon reviewers seem to think so.