During the 17th century, England increasingly saw foreign foods
made increasingly available to consumers and featured in recipe
books, medical manuals, treatises, travel narratives, even in
plays. Yet the public's fascination with these foods went beyond
just eating them. Through exotic presentations in popular culture,
they were able to mentally partake of products of the colonies they
may not have had access to. This book examines the ""body and
mind"" consumerism of the early British Empire.
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