David M. Kaplan, a professor at the University of North Texas, has written his first solo book, titled Food Philosophy: An Introduction. The title and author might sound familiar to those familiar with food philosophy literature; Kaplan is the editor of a collection published in 2012 with a similar title, The Philosophy of Food. The introduction he wrote to that collection has been expanded into this 2019 title, a book intended as an introductory investigation into the philosophical analysis of food. Along with his position as a professor, Kaplan is also the director of The Philosophy of Food Project, a program at UNT that aims to disseminate research on food philosophy to educators, researchers and the general public. Available on this program's website is a description of food philosophy, which is the text of Kaplan's introduction chapter in its entirety (and can therefore be read for tree at: https://food.unt.edu/phil-food/). This 2019 book is an expansion on his 2012 chapter, to the point where the chapters (and even the subsections) of Food Philosophy match up almost exactly with the subheadings found there. Therefore, if you are interested in a more comprehensive peek at the subjects contained in this book beyond what I provide here, check out the aforementioned website to see if it is a good fit for your purposes.
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