Anchoa #5

Anchoa #5

Anchoa explores gastronomy through ecology, food production systems, history and culture and seeks to explore how we observe and perceive our surroundings, may it be at a micro or macro scale. Anchoa was born out of the need for there to be a shift within the food journalism space, for there to be diverse dialogues and by changing our relationship to food beyond seeing it as simply something we ‘consume’ and towards a universal right and actor of change.

Spanish and English Language