Project

Gravity Proof: Speculating Cosmic Futures

Maggie Coblentz

Project Contact:

Groups

Space Exploration Initiative

Gravity Proof is a performance and mission to prepare and cook bread in space.

Inspired by ancient recipes and archaeological bread remains, this exploration reimagines the cosmic past, present, and future of bread. We are producing experimental methods and data to capture the materials, processes, and sensory attributes of bread as it ventures off our home planet. An ambassador of Earth, dough breathes and dances through simulated zero gravity on a parabolic flight. A story shared through texture and aroma, bread offers a glimpse into another space and time.

This multi-part work includes an experimental performance on a parabolic flight, a video, bread recipes, and space fermentation technology. Research is ongoing.

Video is on view at the Expo 2020 Dubai from October 1 - March 31, 2021.

On a zero gravity flight in May 2021, Maggie explored choreographed and intuitive interactions with floating dough for creating new bread forms in weightlessness. The zero gravity flight was supported by the Space Exploration Initiative.

Bread Recipe Development

Space bread recipes are in development for the constraints of space, including the challenge of preparing food in zero gravity, limited equipment, human factors, and shifting sensory perceptions. As a proof of concept, a prototype for Space Soda Bread (pictured above) uses ingredients to specifically enhance the flavour and texture of bread in space, and is inspired by spherical forms naturally made possible by zero gravity.

Recipes were developed through a collaboration with the two Michelin star restaurant Alchemist in Copenhagen, Denmark and the research division, Nabila Rodriguez, Mikel García, and Diego Prado.

Space Baking Suit

A custom baking spacesuit was made through a collaboration with Söder Studio. Special zero gravity features include a custom tool belt to store ingredients, and a floating apron that transforms into a wearable countertop.

Space Fermentation Chamber

We are developing a novel system design for an environmental sensing and control chamber. A prototype for a Space Fermentation Chamber was flown on a parabolic flight in May 2021 to test the basic functionality and "life support system" required to maintain a sourdough starter in space. Sourdough recipes specially tuned for zero gravity are being developed in collaboration with researchers Nabila Rodriguez and Mikel García at Alchemist.

Expanding on existing space-ready food technologies, the prototype is designed for future research missions and integration into the ISS. Fermentation not only preserves food, but enhances its sensory attributes. In the future, this closed-loop system could be used for a variety of fermentation-based products to help space explorers make nutritious and delicious food with minimal infrastructure.

Project Contributors:
Noah Feehan, Contractor, MIT Space Exploration Initiative
Emma Kelley, Undergraduate Researcher, MIT
Nabila Rodriguez, Gastronomic Scientist, Alchemist
Mikel García, Researcher, Alchemist
Diego Prado, Head of R&D, Alchemist
Eduardo Martinez, Basque Culinary Center

Special thanks to Alchemist and Rasmus Munk.

Research Topics

#robotics #architecture #art #consumer electronics #data #food #music #wearable computing #sensors #space #biology #technology #wellbeing #zero gravity #chemistry