Anchoa #4
210 x 300 mm, 194 pages
Buenos Aires, Argentina (Spanish and English language)
First published 2020
Annual
Creative and editorial director: Bruna Fontevecchia
Design: Max Wilson
'Una revista de gastronomía / A magazine about food'
Bienvenido Anchoa. We were introduced to this thoughtfully-produced 'magazine about food' a year or two ago but, at the time, it was only available in Spanish. We told creative director Bruna then, 'If you ever produce a bilingual or English-language version, come back por favor' — and here it is!
Now a healthy four editions deep, Anchoa explores food and food systems from a holistic perspective, rather than a through the lens of a theme, as is often the case with foodie publications. Though, as Bruna notes in the opening pages of this edition there is a 'golden thread' that runs through this issue, and that is the 'world of microbes'. One of the microbial processes the team focus in on is that of fermentation and the ways in which it is a metaphor for change and how we, 'come to understand, to perceive and, ultimately, how we interact with others and our environment.'
Featuring both matt and glossy pages throughout, as well as illustration, plenty of full-page, full-colour photography and thoughtful, well-researched editorial, Anchoa is a pleasure to thumb-through, realmente. (Truly).