It's the 1920s, in Barcelona. You've left home to buy milk: you enter the store, wait behind the counter, ask for six liters, and the clerk pours it for you in glass bottles. However, on the other side of the Atlantic, the ritual has already changed. In the United States, customers no longer ask for anything: they simply take it. The products are on the shelves, packaged, ready to go. In cities like New York, a completely new way of understanding food sales is taking root. Packaging, until then secondary, has become the center of everything. It's key to guaranteeing hygiene, facilitating transport, and extending the shelf life of products.