In Scriabin's Russia, meals unfold in waves rather than a starter-main-dessert sequence. One begins with zakuski (cold appetizers), continues with a hearty porridge (kasha) or soup, and the entire day revolves around the samovar: this large copper kettle that hums on the table keeps tea hot from morning to evening. Preserves, kissels, and blinis punctuate the hours. Tea is not a meal's end; it is the permanent heart of sociability.

The totem object of the Russian table: a very strong decoction (zavarka) is prepared in a small teapot placed on top of the samovar, then each person dilutes it with boiling water to their taste. Scriabin, refined and health-conscious, saw in scalding tea a safe and soothing drink as well as a salon ritual.