The happens with other goods, the consumption of foods or preparations are not only limited to its intake, it has a symbolic dimension that relies heavily on taking products or preparations as reinforcing elements in geographical and cultural differentiation (Cook & Crang, 1996, Germann Molz, 2007 Feagan, 2007). In this sense, what is at stake in the culinary tourism is a bonding experience with other cultures and different places to those that characterize or are part of the daily lives of consumers (or they recognize as their own). And, particularly in tourism what prevails is the experience of consumption in situ, in direct contact with the forms of production and processing of these foods and their producers, which clearly differentiates it from other forms of food consumption exotic (for example, the cuisine in the places of origin of tourists.http://www.optimalnutritions.com/nucific-bio-x4