Sleep, sex and food are the three most important aspects of human life. Each represents rest, reproduction and survival: essential elements that form the foundation of human culture and society. The status of these elements always represents people's social stature and cultural ideology, desire or dislike. Some standards are universal, while others have formed uniquely across generations of different cultural traditions. Food in this case may be the simplest yet most difficult ideology of desire for anthropologists to capture. Its meaning is never as clear as the recipe in a cookbook, but it is always linked to the cultural and psychological ideology connected to individual and cultural identities. This article will examine how food connects with individuals and cultures, as an anthropological medium. First, the connection between individual and food is the individual's preference and potential meaning of food consumption, which involves biological, psychological and cultural motivation. and understanding. In the practice of food preference, although there are biological reasons for food choices, individual preference and avoidance are mainly based on psychological and social reasons. According to Paul Rozin (1987), he agreed that “genetically determined predispositions” that lead to certain food choices are true, and “the best documented biological constraints are: an innate preference for sweet flavors and the avoidance of bitter or of taste irritation”. the oropharyngeal surface” (P.182.). To support this point of view he cited other examples of unconscious preference of children towards sweets and of rats towards sodium salt (under conditions of sodium deficiency) (1987, P.182)....... half of article... ... life, food is far beyond a simple representation of basic instincts, its meaning and the interaction between individual and society will always be a primary object of study in anthropology. Works Cited Brumberg, Joan Jacobs 1997. Appetite as Voice. In Food and Culture: A Reader. Counihan, Carole and Penny Van Esterik, eds. Pp 159-179. London: Routledge.Douglas, Mary 1975 Deciphering a Meal. In implicit meanings: essays on anthropology. Pp: 249-275. London: Routledge and Kegan Paul.Harris, Marvin 1985. The Abominable Pig. In Good to Eat: enigmas between food and culture. Pp 67-81. New York: Simon and Schuster. Rozin, Paul 1987. Psychobiological perspectives on food preferences and avoidance. In Food and Evolution: Toward a Theory of Human Eating Habits. Marvin Harris and Eric B. Ross, eds. Pp.181-205, 605-606. Philadelphia: Temple University Press.