With eyes on how the earths orbit is going to get accessible to a broader audience and space tourism flourishes, earth-known amenities need to find its way up, as well.
Here on earth most hotels have in-house restaurants which reflect the quality and exclusivity they want to express and represent.
The challenge is to match the journeys price tag with the experience of eating.
Although space-food already has developed and is no longer like most people imagine it to be, the act of eating has still, due to microgravity, an artistic approach to it.
Addressing this, I explored some possibilities to enhance the visual and practical experience of serving food up in space.
Microgravity makes it almost impossible to arrange food on a plate like we are used to.
PDMS, also known as dimethylpolysiloxane or dimethicone, belongs to a group of polymeric organosilicon compounds that are commonly referred to as silicones, does deliver the possibility to 3D Print structures which keep food tethered to it.
Chefs can, in cooperation with a 3D-Designer, easily adapt, improve or extend the plate to their needs and imagination.
Using microgravities advantages you can lift your food to another level with this structure, whereas on earth you can only stack your components on top each other.
Chunkier pieces like shrimps or vegetables can be fixed within the holes which sizes can be varied depending on the needs.
Another option is to create cavities which can be filled with different liquids or soups.
The materials‘ properties allow to prick into it without tearing the shell apart or risking a leek.
Inspired by pores this structures allows to plant rather thin objects in swarm-like arrangements.
Perfectly fits salads, cress, sprouts or similar compo- nents with stems and stalks.
Commonly space food is pre-cutted in easy-to-eat sizes since cutting in space represents a challenge. Left are spoons and forks to manoeuvre the pieces to the mouth.
In terms of handling, I find chopsticks a better solution to securely grab the desired objects. Additionally the chopsticks serve as straws (Chopstraws, if you will) to prick into the cavities filled with soup or sauce.
Basically, the plate is the printed PDMS which gets clipped into this pipe structure, which also can be printed. Microgravity allows it to be this thin, even if the food is placed onto and into it. The PDMS just needs to be hold in place.
The plate in turn can be fixed with the velcro strap to a table.
For easier access, the plate is lifted and aligned towards the guest of the Proverbial Haute Cuisine.