Objective:

In this work the concept of artisanality is discussed in order to have elements to differentiate artisanal foods from those produced by modern industry.

Methodology:

It is argued that the qualities of work are the correct dimensions to define the artisanal nature.

Results:

It is stated that the characteristics of artisanal foods derive from a low scale of production, an intensive use of family labor, low intensity in the use of machinery and equipment and low speed of technological change.

Limitations:

It is essential to discuss, from an ethical perspective, the ways in which food is produced, confonting the discourse of modern ethics of food and its alternatives.

Conclusions:

If it is assumed that the qualities of work are those that confer the artisanal property to a food product, the possibility that modern industry can supplant them using advances in research and technological developments is eliminated.

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