The Interplanetary Gastronomy research aims to address the unique challenges and opportunities associated with eating in space. What can we learn from food origins and gastronomy to create a new narrative for food futures and engage alternative approaches to food technology to improve health and wellbeing, in space and beyond? In order to support future crews in a new era of space exploration, space agencies will need to address the complex requirements of long-duration missions, and this includes how to provide future crews with safe, nutritious food for survival. What is at risk of being lost when engineering constraints are the sole drivers of innovation?
Through the lens of food, this research prompts a more nuanced debate about health and nourishment, through the diversification of ingredients and food preparation. This research also considers the planet Earth, by working towards a framework for a sustainable closed-loop food system in space this research could be re-used in many Earth contexts.
Research areas and flight experiments include zero gravity cooking tools and applications, novel food preservation and fermentation techniques, astronaut gut health, and the evolution of flavour off-Earth.
Core Research Areas:
- Fermentation in Space
- Recipe Development
- Zero Gravity Cooking Equipment
- The Interplanetary Cookbook: A crowd-sourced guide to cooking and eating in space. Explore the public contributions and learn how to contribute here!
Flight Experiments & Missions:
- Space Miso ISS Mission: A sample of miso was sent to the International Space Station for a 30 days mission in spring 2021.
- Molecular Gastronomy in Zero G
- Tasting Menu in Zero G
WIRED (cover story) Algae Caviar, Anyone? What We'll Eat on the Journey to Mars
Humans are headed for the cosmos, and we’re taking our appetites with us. What will fill the void when we leave Earth behind? Featuring SEI's Maggie Coblentz on her work in space food and interplanetary gastronomy.
Taking a taste of the sensory research of Space Exploration Initiative’s Maggie Coblentz, who believes that by designing novel space food rituals, astronauts will not just be able to survive in space, but thrive there as well.