In Marshall's England, the day revolves around five moments: a hearty breakfast, a light luncheon, dinner in the evening (the real meal, with roast meat as the centerpiece), the five o'clock afternoon tea (tea, cakes, buttered bread) instituted by the upper classes, and a late, frugal supper. The college cuisine of Cambridge, where Marshall lived, follows this rhythm with its puddings and end-of-meal creams.

The Victorian English table is recognized by two signatures: black tea imported from India and Ceylon, drunk several times a day, and a deliberately plain cuisine—roasting, boiling, little seasoning, letting the product speak for itself. For a health-conscious academic like Marshall, this moderation becomes almost a moral principle.