Exhibitions & Events

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  Me(a)eting 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


Grants & Residencies

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, & Universidad de Colima


Workshops & Teaching

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 Højskole Madakademiet. Copenhagen, DK

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


Symposiums

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

Faculty of Architecture University of Lisbon. Portugal.

2015 PALIM Food Heritage and Culinary Practices. October 14, 2015. The Sorbonne Universities and the National Museum of Natural History. Paris, France.

2015 Otras Maneras de Comer. 8-15 June 2015. Fundació ALICIA & Observatori de l’Alimentació (ODELA), Universitat de Barcelona. Spain

2014 III World Congress of Public Health Nutrition. 9-12 Nov 2014 Las Palmas de Gran Canaria, Spain


Publications & Conference Proceedings

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

-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.

-An explorative study on Instagram and food from the cook’s perspective. PALIM Food Heritage and Culinary Practices. October 14, 2015. 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


Education

2019-2021 MA. Interior Architecture at Studio for Immediate Spaces. Sandberg Instituut

2015-2016 Post-Diplôme in Design Culinaire. ESAD-REIMS

2012-2014 M.Sci.Techn. in Integrated Food Studies. Aalborg University Copenhagen 

2011-2012 Food, Wine & Tourism. Vancouver Island University

2008-2012 Lic. Gastronomía. Universidad de Colima


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