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2008-一月-16 0:02 上午

Anyone Can Cook

  「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 writer 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. 」

– 語出:料理鼠王  (Ratatoille, 2007)

『從很多方面來說,批評是很容易的…

我們冒的風險很小,卻握有無比的權力,人們必須提供他們的作品與自己供我們評論。

我們喜歡吹毛求疵,因為這樣對讀、寫的人來說都饒富趣味。

但是我們評論的人必得面對的難堪事實是,以價值而言,我們大肆批評的平凡事物,也許比我們的批評來得更有意義與價值。

而有時評論家必須冒險,特別是在發掘並捍衛新的事物上。

因為這個世界經常對新秀、新的發明創作苛刻。

新的事物需要人支持。』

 

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