Anchoa #6
214 x 296 mm, 192 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 first introduced to this thoughtfully-produced ‘magazine about food’ a few years 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 is the third bilingual edition!
Now a healthy six editions and five years deep, Anchoa explores food and food systems from a holistic perspective, rather than through the lens of a theme, as is often the case with foodie publications. Though, as Bruna mentions in her opening letter, the stories in issue six ‘delve into the living memory of the past and into territories that continue to be reclaimed today’. In the same memorialising vein, this issue’s tantalising cover pays homage to the tomato, ‘the queen of the ball’ in the Columbian Exchange—the transfer of plants, livestock and diseases between the Western and Eastern Hemispheres following Christopher Columbus’ 1492 transatlantic voyage and resulting colonisation.
Featuring forty more pages than the last issue and both matte 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).