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• Food and Drink in History - Primary source collection consisting of printed and manuscript cookbooks, advertising ephemera, government documents, marketing reports, films and illustrated content from around the globe documenting the evolution of food and drink within everyday life and the public sphere (1514-1980). Highlights of Module I include the cookbook collections from the University of California San Diego and Michigan State University, with a focus on Mexican, Latin American, Pacific Rim, Chinese early Californian, African and Asian cuisine.