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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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