Anchoa

Issue #4 of 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.

This issue explores 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.

210 x 300 mm, 194 pages
Buenos Aires, Argentina (Spanish and English language)
Creative and editorial director: Bruna Fontevecchia
Design: Max Wilson