Consequently, certain foods are desired or avoided in response to perceived beneficial or harmful natural characteristics. The tribal’s and folk people eat certain foods because their natural properties are perceived to enhance desired human qualities, such as strength, fierceness or love making ability. The Abipone Red Indians of Praraguay eat jaguar and bulls to make them strong, brave and swift. Eating of dog in Nagaland, snakes in Northern Myanmar (Burma), Kangaroo in Australian desert, bustard in That Desert, fox and white bear in Tundra, fish in Europe, China, Japan, white ants in Kalahari, dates in South-West Asian countries, and deer in Central Asian republics is considered as delicacies which enhance the masculine power. Moreover, food habits are not just matters of sustenance but are intimately connected with the totality of culture or custom. People eat what is available and also what is, to them, edible.
Sheep’s brains and eyeballs, boiled insects, roasted locusts, animal blood, or pig intestines which are delicacies in some cultures may be abominations to others unfamiliar with the culture that offers them as special treats to guests. There are many taboos about the food habits also. Different people have different food taboos, because given plants or animals are thought to embody a negative force in the natural environment. The Khasis of Meghalaya, for example, do not take milk and milk products. Taking beef among the Hindus is a religious taboo. The Jews and the Shia Muslims do not eat fish with fins or scales.
The avoidance of pork among Muslims and Jews is mainly due to the religious values. Muslims in the Mediterranean regions grow grapes but the consumption of wine is prohibited by religion.