For any questions or inquiries you can reach me below!
mcoblent (at) mit.edu
Currently based in Svalbard
Maggie Coblentz is a Canadian researcher and designer who tells stories where art, design, science, and technology meet. At the MIT Media Lab, Coblentz specializes in food, microbes, and material culture in low Earth orbit. Through visual storytelling, she brings audiences into an interplanetary realm that connects the threads between people, culture, and the environment.
Her work includes parabolic flight performances exploring cooking and eating in weightlessness, and a space fermentation mission launching miso to the International Space Station and back down to Earth. Coblentz collaborates with artists, filmmakers, chefs, and scientists, opening the field of space exploration across multiple disciplines. Through her Interplanetary Cookbook project, she invites contributions from people worldwide to share stories and imagine new narratives of life in space. In 2021, Coblentz spent a year in the R&D division of the restaurant Alchemist in Copenhagen, Denmark for a culinary collaboration on zero gravity cuisine. Her work on interplanetary gastronomy was featured on the cover story of WIRED in the March 2020 issue.
Coblentz has been invited to share her work at institutions including the Massachusetts Institute of Technology (MIT), Yale, New York University (NYU), the Rhode Island School of Design (RISD), Parsons School of Design, the Basque Culinary Center (BCC), and the Berklee College of Music. Her work has been exhibited at Ars Electronica in Linz, Austria, the MIT Media Lab, in Cambridge, US, the World Expo 2020 Dubai in Dubai, UAE, and the Museo M9 Mestre in Venice, Italy.