l restaurant and it eat it at home or also they can opt to have the whole meal outside their home and eat at their selected restaurant (Beardsworth & Keil, 2006). Selecting from these diverse alternatives is something that humans will do not just during dinnertimes, but during lunch and breakfast, as well (Germov & Lauren 2004). The food environment has a number of options that are it accepted for individuals to eat a minimum of one meal out every day. There is also the topic of how institutions such as schools, universities, restaurants, hospitals and military institutions, decide what to serve to the people concerned (Germov & Lauren, 2004). A majority of such institutions, not all, serve staple foods but how was it decided that staple food would be served to these people (Beardsworth & Keil, 2006). How is food policy at different levels from local to state to federal determined and implemented? How has technology affected the production of food, distribution and food choices? Food is a fairly new empirically distinct area in sociology and this paper seeks to explain the questions that have been put forth above concerning the sociology of food.
People’s food decisions are a fragile cocktail of health, social, as well as hedonic factors, which parcel up in a complex knot that is normally hard to unravel (Germov & Lauren, 2004). In general, the food people eat has to accomplish the following needs: The taste needs to be palatable, its manner of preparation has to fit in the person’s way of life, it has to fit with the social forces leading the person’s life and it maybe needs to be healthy (Germov & Lauren, 2004). The food people eat is normally about communicating some form of social signal or if they have people with diverse dietary preferences than others, it can be a sign of social conformity. People are, at times, persuaded by what to eat due to the amount of food on the plate. At times, people eat a lot of food due to the actual size of their plates