In 2026, after nearly 90 years, the Institute of Design was folded into Illinois Tech's School of Design & Society.
This website is an archive of the impactful and inspirational work produced by the ID community before that transition.

László Moholy-Nagy opened the New Bauhaus in Chicago in 1937, treating design as a discipline that was teachable, testable, and consequential. Nine decades on, its scope had widened from the things people use to the systems they depend on: hospitals, government agencies, classrooms, supply chains, digital platforms. Along the way, ID community members developed the published research, methods, and frameworks that designers rely on every day.

Chief among them is human-centered design: close attention to how people actually live, and advocacy for what that research reveals. It shaped designers who are comfortable with complexity and ambiguity: curious, rigorous, inclusive, and stubbornly optimistic about design's ability to change the systems that shape our lives.

To every one of them, who taught, studied, built, critiqued, and stayed late in the studio: thank you, and keep designing.

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Beyond Fuel: Food Linked to Identity

By Mayukhi Chahcham

May 11, 2023

Exploring the Connection Between Identity and Food Choices

Exploring the connection between identity, food choices, and lifestyle changes

Our unique personal experiences shape our perceptions of the world, and our viewpoints evolve as we acquire new information and understand it in new ways. Our identities are anchored in our cultural and familial histories but are also shaped by our current circumstances. While Whole Foods consumers are often considered ‘eco-conscious’, there are also those who are adventurous in their food choices and cooking techniques, seeking out new combinations that shape their identities. These connections are influenced by early experiences, social factors, and collaborative and shared experiences. As a recommendation for Whole Foods, the poster suggests that the brand may find a new group of consumers interested in exploring new foods beyond the needs of daily consumption, by promoting the adventurous and experimental aspects of food discovery.

Project Details

  • Class: Strategic Communication
  • Instructor: Ruth Schmidt

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