Social studies on human food consumption are recent with just over thirty years, with the largest advances in the Francophone and Anglophone schools, and to a lesser degree, the Spanish school. The studies undertaken have looked at (Diaz, 2005; Mili, 2006; Gómez, 2008): 1) The effect of globalization and its interaction with local food cultures (Hinrichs, 2000; Chambers . 2007); 2) Micro1social modifications of contemporary food consumption (Barham, 2003; Hermann, 2009; Pettersson ., 2016); 3) Issues relating to nutrition in a general sense and associated to social stratification (Frewer ., 2003; Doyon and Labrecque, 2008); and 4) The changes in agro1food technologies and issues related to food risks (Aruoma, 2006; Luomala ., 2015). In contemporary Western societies, the distance between the consumers and the preparation of their own food makes the global agri1food industry and its distribution system as a symbol of void (Díaz and Gómez, 2005; Álvarez, 2008), increased suspicion on the manipulation of food by these industries (Aguilar, 2007), and generating interest for what they call quality foods; where consumption is not ruled by economic aspects, but by values as health, quality, tradition, culture, the environment and ethics (Espeitx, 1996).