{"product_id":"anchoa-6","title":"Anchoa #6","description":"\u003ch6\u003e\u003cstrong\u003e214 x 296 mm, 192 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBuenos Aires, Argentina (Spanish and English-language)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2020\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eAnnual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative and editorial director: \u003c\/strong\u003eBruna Fontevecchia\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign:\u003c\/strong\u003e Max Wilson\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Una revista de gastronomía \/ A magazine about food’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBienvenido \u003ci\u003eAnchoa.\u003c\/i\u003e 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 \u003ci\u003epor favor’—\u003c\/i\u003eand here is the third bilingual edition!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNow a healthy six editions and five years deep, \u003ci\u003eAnchoa \u003c\/i\u003eexplores 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.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFeaturing 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, \u003ci\u003eAnchoa \u003c\/i\u003eis a pleasure to thumb-through, \u003ci\u003erealmente\u003c\/i\u003e. (Truly).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.anchoamagazine.com\/\"\u003eanchoamagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45173230633069,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Anchoa6.jpg?v=1778162559","url":"https:\/\/magculture.com\/products\/anchoa-6","provider":"magCulture","version":"1.0","type":"link"}