PROJECTS

2023 Day Care, Nightwatch MATERIA 05
Walk & Camping with Philipp Furtenbach.
June 20 & 21. Prigglitz & Vienna, AT

2023 Amateur Lab Days MATERIA 04
Exhibition with Philipp Furtenbach.
March 29 - 31. Prinz Eugen Straße 70, 1040 Vienna, AT 

2023 End of Winter MATERIA 03
Walk & Online Gathering with Philipp Furtenbach.
February 20. Outskirts of Vienna, AT

2022 MATERIA 02 Meeting Basic Needs
In collaboration with Philipp Furtenbach. Organised by Anna Paul & Christian Hoffelner. December 24 at Bauernmarkt am Naschmarkt. Funded by Wien Kultur, AT 

2022 MATERIA 01 First Exhibition

In collaboration with Philipp Furtenbach.
 December 15 - 17. Prinz Eugen Straße 70, 1040 Vienna, AT 

BIBLIOGRAPHY

Virgen, Diego & Furtenbach, Philipp (2022). Rethinking BAO: Implications of Tourism and Foreign Capital in Zanzibar.

An artistic research perspective involving food, agriculture and informal ethnographies. In editorial process.

Virgen, Diego (2021). “The Kitchen: A (non) Place at WOW Amsterdam". At Future everyday life.

Edited and curated by Masha Domracheva. Published by De Appel. Amsterdam

Virgen, Diego (2021). “The Kitchen: A Palimpsest in Food and Architecture”. Studio for Immediate Spaces. Sandberg Instituut

Virgen, Diego (2020). "Fresh-from-the-udder-raw-milk: Memories, Questions & Spatialities of Food".Topophilian Tales, the Roads Not Taken.

Virgen Castro DJ., Tvedebrink, TDO., Martínez de Albeniz, I. (2018). “The Heterotopias of Food: spaces and (other) places in food practices“. In Experiencing Food: Designing Dialogues. Carrilho Bonacho, R. M. (ed.) Routledge, 2018. ISBN: 9781138575387.

Virgen Castro DJ. (2015). An explorative study on Instagram and food from the cook’s perspective. PALIM Food Heritage and Culinary Practices. October 14. Paris, France by the Sorbonne Universities and the National Museum of Natural History

Virgen Castro, DJ., Tvedebrink, TDO. (2015). “Critical Meals: a creative exploration in the grounds of commensality, social interaction and food design”. Observatori de l’Alimentació (ODELA),Universitat de Barcelona. ISBN 978-84-606-6842-8

Virgen Castro DJ., Souza BSN., Santos Q., Perez-Cueto FJA. (2015). “Tazón adherente: Valoración de un plato inédito diseñado para mejorar la nutrición y comensalidad”. Observatori de l’Alimentació (ODELA), Universitat de Barcelona.

ISBN 978-84-606-6842-8

Virgen Castro DJ., Souza BSN., Santos Q., Perez-Cueto FJA. (2014). “Embrace-me Bowl: an assessment of a new plate-ware designed to improve nutrition and commensality”. International Journal of Public Health Nutrition. Canary Islands, Spain.

ISSN 2386-673X

SYMPOSIUMS

2017 1st International Conference on Food Design and Food Studies. October 19-21

Faculty of Architecture University of Lisbon. PT

2015 PALIM Food Heritage and Culinary Practices. October 14

The Sorbonne Universities and the National Museum of Natural History. Paris. FR

2015 Otras Maneras de Comer. June 8-15

Fundació ALICIA & Observatori de l’Alimentació (ODELA), Universitat de Barcelona. ES

2014 III World Congress of Public Health Nutrition. November 9-12

Las Palmas de Gran Canaria. ES

TEACHINGS

2019 On Cooking and Food Design. Caserole Instituto Gastronómico. Colima. MX

2019 Wine & Food Pairing. Caserole Instituto Gastronómico. Colima. MX

2018 Critical Meals & Design. Universidad IEU. Puebla. MX

2015 Food Bonanza. Workshop on Food & Art. The Gerrit Rietveld Academie. Amsterdam. NL

2015 Cuisine of Western Mexico.Suhrs HøjskoleMadakademiet. Copenhagen. DK

2015 XOCOLATL: Mayan Chocolate History. Integrated Food Studies at Aalborg University. Copenhagen. DK

GRANTS & RESIDENCIES

2023 Die Feldversuche. Bildende Kunst Zwischen Baustelle & Ackerfurche. Vienna. AT

2020 Perfomance Arts Forum Residency. Saint-Erme-Outre-et-Ramecourt. FR

2019 Holland Scholarship

2019 WOW Residency. Amsterdam. NL

2017 Secretaría de Cultura Federal de México & Gobierno del Estado de Colima

2013 Aalborg University Full Scholarship

2011 Gobierno del Estado de Colima, Secretaría de Educación Pública México

EDUCATION

2021 Sandberg Instituut, NL — MA Interior Architecture. Studio for Immediate Spaces

2016 École Supérieure d’Art et Design de Reims, FR — Post-diplôme Design Culinaire

2014 Aalborg University Copenhagen, DK — M.Sci.Techn. Integrated Food Studies

2012 Universidad de Colima, MX — BA Gastronomy

2011 Vancouver Island University, CA — Food, Wine & Tourism

EXHIBITIONS

2023 Physiologies of Desire

As part of Die Feldversuche Symposium 2023 on City and Nutrition.

August 26 - 27 at Kleine Stadtfarm. Vienna, AT

2023 spirals

As part of REFLEXIVE FIELDS: UNSEEN SURFACES. Curated by Berthe Schoonman.

June 8 - 11 at Springboard Art Fair at the Werkspoorkathedraal in Utrecht, NL

2023 Marshmallow Shawarma

As part of the closure event at Food Processors. Organised by Marie Jeanne Ameln & Ron Ritzerfeld at SIGN - Groningen, NL

2022 tiling up, stuffing down

As part of Food Processors. Organised by Marie Jeanne Ameln & Ron Ritzerfeld at SIGN - Groningen, NL

2022 corner gigs

As part of Passions, Idols & Beyond. Curated by Isabelle Meiffert at Das Arabische Kulturhaus -Der Divan,Berlin, DE

2022 Gestures of Food

As part of Garten für Alle. Organised by Andrea Lumplecker at Klasse für Alle at Angewandte Wien. Vienna, AT

2021 MEDITAXION

As part of Roots and Wings. At Project Fabriek with Studio for Immediate Spaces. Graduation Show. Het Hembrugterrein, Zaandam, NL

2021 comfort

As part of Finally, Things are Happening with Studio for Immediate Spaces. Curated by Kristoffer Zeiner. At Maison Descartes, Amsterdam, NL

2021 Nixtamalizado

Duo show with Ilke Gers, as part of Parasite Diner #1. Initiated by Freja Kir, Aram Lee and Paolo Patelli. At When Site Lost the Plot. Supported by AFK. Amsterdam, NL

2021 wbk 57°C/8hrs

As part of Turn-off the Light When You Leave with Studio for Immediate Spaces. Sandberg Instituut. Amsterdam, NL

2020 The Marshmallow Shawarma

12 Stops with the Studio for Immediate Spaces. City Center of Amsterdam, NL

2020 Hesperides: Urban Furniture

with Mathias Vincent & Johan DeVigo. At AGORA with Laure Jaffuel. Athens, GR

2020 Emulsify Your Hate

Dinner on vegetables with Angelo Custodio & Luca Soudant. Sandberg Instituut, Amsterdam, NL

2017 VICISSITUDES

Food & the Human Body in Constant Mutation

Installation with Lucas Ramond. At OFF de la 10e Biennale de Design Saint-Étienne, FR

2016 #table

Social Food Exposition with ESAD-REIMS. Centre d'Art Contemporain 116. Montreuil, FR

2016 Mee(a)ting OFF-TIME

Social Food Exposition with ESAD-REIMS. Centre d'Art Contemporain 116. Montreuil, FR

2015 Hédonisme Culinaire

Video Performance with A. Pollete, A. Tramaille & C. Vène at La Comédie de Reims, FR

2014 What the World Eats?

Dinner event with Food Studio Norway at the Nobel Peace Centre. Oslo, NO

2014 Critical Plateware

The Social Act #9 at I'm a KOMBO cooking studio. Copenhagen, DK

IN THE PRESS

Madden-Wells, Daisy (2023).“Springboard Art Fair”. Review of participation on spirals. Featured at JEGENS & TEVENS. June 13, 2023.

Dapiran, Cathelijne (2023).“Springboard Art Fair”. Review of participation on spirals. Featured at Art Utrecht, June 9, 2023.

Dijksterhuis, Edo (2023)“Alsnog Afstudeerexpo voor Corona-alumni Kunstopleidingen”. Interview on marshmallow as a conversation starter. Featured at Het Parool Amsterdam, June 6, 2023.

Manuela Zammit (2021).“Research and Resourcefulness”. Review on MEDITAXION. Featured at Metropolis M. October 14, 2021.

Persis Bekkering (2021).“Zachte, ritselende revoluties -Lichting 2021”. Essay on comfort. Featured at Mister Motley Magazine. July 2, 2021.