From The New York Review of Books, Michael Pollan on the rise of the Food Movement: a review essay. From The New Yorker, is Le Fooding, the French culinary movement, more than a feeling? When KFC comes out a chicken sandwich on a chicken bun, we're outraged; when a mom-and-pop diner does the same thing, we say, "What a quaint slice of Americana". Beeline to Extinction: Saving our threatened pollinators is key to global food security. Why is nutritional math so muddled? If you want to fight global warming, it’s time to consider a different diet (and more). How school gardens are cheating our most vulnerable students: A review of Alice Waters and Chez Panisse by Thomas McNamee. A Christian diet: David Grumett on the case for food rules. An interview with Carolyn Steel on books on food and the city. Brett Anderson on his top five favorite books about the New Orleans's cuisine. From FT, a review of Eating Animals by Jonathan Safran Foer; The End of Overeating: Taking Control of our Insatiable Appetite by David A Kessler; and An Edible History of Humanity by Tom Standage (and more). A review of Sugar: A Bittersweet History by Elizabeth Abbott. When it comes to legitimate restaurant reviewing, many journalists have dropped the ball; a code of ethics for Australia’s restaurant critics and food journalists needs to be written and adhered to. From LRB, Jeremy Harding on the future of food and its supply. A review of The Italian Way: Food and Social Life by Douglas Harper and Patrizia Faccioli. The Femivore’s Dilemma: Can chickens save the desperate housewife? Better Farmers Markets: Farmers markets need to do more to tackle the convenience problem. Everyone eats — but that doesn’t make you a restaurant critic.