看完料理鼠王，印象最深刻的不是小老鼠會煮菜這件事
而是美食評論家在電影裡說的一段話
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 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
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source
To say that both the meal and its maker have challenged my preconceptions 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 that 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
