Heh, I remember there was a discussion about marmite here. Are you going to try it William? Oh yes, there was jaffa cakes being discussed too...
I had not heard of either term before reading this post. All praise to Google, I now know more.
Regarding jaffa cake, in the US we can get Pims, which seem to follow the basic jaffa design, and I love them deeply. Especially the orange, but the pear ones appeal as well.
As for marmite, I very much (very, very, very) love Thai, Vietnamese and Lao cooking. And that means fish sauce. After that - and a few Chinese breakfasts - I can handle anything. Perhaps I'll bring back some marmite if books don't bring up the weight of my luggage too much.
(Classics content: the Greeks and Romans cooked with liberal doses of garum
... fish sauce. It seems even to have been made basically the same way fish sauces are made today in S.E. Asia. Apicius even leaves us a melon salad flavored with a garum/vinegar mix, which is shockingly like a Thai melon salad in several of my Thai cookbooks.)
Most of our food plans so far involve Indian restaurants, southern Indian if possible since we can't get that in Madison.