《料理鼠王》電影最後"評論員"說的壹大段話有誰知道？

在許多方面 評論家的工作很輕松，我們不怎麽需要冒險，卻能享受比那些提供自身作品供我們評判的人高出壹等的地位。我們熱衷於批評別人，寫者和讀者都覺得有趣，但我們批評家必須面對的苦澀事實是: 總的說來任何普通的垃圾食品都可能比我們對它的批評來得更有意義。 但有時 評論家真正需要冒險的是發現和呵護新生事物。這世界對新天才 新創意常常太過刻薄，這些後起之秀需要朋友。昨晚我品嘗了某道全新的、由壹位奇特而又出乎意料的廚師制作的美味佳肴。那道美味和它的制作者同時挑戰了我對美食的偏見。 我的看法太保守了，他們徹底顛覆了我的觀點——過去我毫不隱晦地蔑視Gusteau主廚的名言“人人能烹飪”，但直到現在我才真正理解他的意思：不是每個人都能成為偉大的藝術家，但偉大的藝術家可能來自任何地方。很難想像還有比Gusteau餐館的天才廚師出身更為卑微的，這位廚師在我這個評論家看來是全法國最頂尖的大廚。我很快將再次光臨Gusteau餐館 期待更多美味佳肴。 In many ways, the work of a critic is easy.We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.We thrive on negative criticism, which is fun to write and to read.But the bitter truth we critics must face is that in the grand scheme of things,the average piece of junk is probably more meaningful than our criticism designating it so. But there are times when a critic truly risks something and that is in the discovery and defense of the new.The world is often unkind to new talent, new creations.The new needs friends.Last night, I experienced something new,an extraordinary meal from a singularly unexpected source.To say that both the meal and its makerhave challenged my preconceptions about fine cooking is a gross understatement. They have rocked me to my core.In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook. "But I realize only now do I truly understand what he meant.Not everyone can become a great artist,but a great artist can come from anywhere.It is difficult to imagine more humble origins than those of the genius now cooking at Gusteau's,who is, in this critic's opinion,nothing less than the finest chef in France.I will be returning to Gusteau's soon, hungry for more.