Carlos Monleon-Gendall is an artist and designer who recently graduated from Design Interactions at the Royal College of Art. Apart from tending his Martian vineyard he is currently working on Víveres, a project on rationing and preserving the world through olfactory sensations between Matadero, Madrid and HIAP, Helsinki. He is also part of BIO 50’s observing space group and is developing a line of Martian tourist wear.
Carlos Monleon-Gendall’s practice between art and science ends up somewhere he calls “culinary materialism”. For the project Martian Terroir he investigated the possibilities of growing earth-plants in space, recreating the “terroir” of Mars to grow Martian grapes and then make Martian wine. As any wine connoisseur knows, the geophysical characteristics of a place such as soil, climate and biodiversity can be tasted in the final product, and by simulating light cycles and minerals in the soil, Monleon-Gendall was able to approximate the way food grown in space might taste and smell.
The data that allowed him to calculate these conditions was collected by cutting-edge remote sensing technology that gathers information about distant planets – information he then applied to one of the oldest crafts in the world.
Monleon-Gendall asks: “How would everyday products taste on another planet? Would we need to create new categories for those sensations? What skills, even crafts, would these pioneering humans have to learn to survive off the terrestrial grid?” I (ew)
Image: Steve Gallagher & Carlos Monleon-Gendall
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