料理鼠王 Ratatouille

In a way the workof a critic is easy.We risk us little and we have pleasure evaluating with superiority the ones that submit us your work and reputation we win fame with negative criticisms which are fun of write and to read.But the hard reality that we critical should face it is just that in the picture general in excess simple filth perhaps be more significant than our criticism.

从某种程度上来说，批评家的工作是简单的。我们不用冒什么风险，带着高高在上的优越感来对他人的工作和名誉评头论足。我们从那种东西写起来好写而读起来也很有趣的否定批评中赢得自己的名誉。然而我们评论家们所需要面对的残酷的事实是即使是一道最普通的菜肴或许都比我们那一纸空谈要有意义得多。

But times a critic it risks in fact something as when it defends and it discovers a novelty.The world is used to be hostileto the new talents,the new creations,the new needs to be encouraged.

而一个批评家真正冒险的时刻是他发现并决定保护一个新秀的时候。因为这个世界总是对于一个年轻的天才，一项新颖的创造或者一个需要被鼓励的新需求充满着敌意。

Yesterday by night I tried something newan extraordinary dish of an unexpectedly singular source.Tell that both the dish and who did itthey defy my perception about gastronomy is extremely superficial.They managed to shake my structure.

昨天晚上，我从一个出乎我意料的厨师那里尝到了一道新的超乎寻常的美味。这道美味和制作它的厨师都战胜了在这之前我对美食那极端肤浅的看法。他们颠覆了我对美食的认知。

In the past I did not do secrethow much my disdain by the famous slogan of the boss Gusteau Anyone it can cook.But I realize that only now I comprehend really what he meant: Neither all of them they can become great artists,But a great artist can come of anywhere!

过去，我曾对古斯特的名句“任何人都能烹饪”毫不加掩饰的施以轻蔑和嘲讽。但是直到如今，我才真正明白他这句话真正的含义：并不是所有从事某一行的人的人都能最终成为伟大的艺术家，但是一个伟大的艺术家却能够来自于从事与这一行业的任何地方。

It is difficult to imagine the humblest origin of this genius that now cooks in the Gusteau's Which is in the opinion of this critic nothing less than the best boss of France.

很难想象现在在古斯特饭店里掌勺的可以说是巴黎最好的大厨竟然有着那么卑微的身世。

What I say is true. Anyone can cook.But only the fearless can be great.

我说的是真话 任何人都可以烹饪。但是只有勇者才会成功。

We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment.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.

我们冒的风险小却位高权重，人们必须奉上自己和作品供我们评论。可是，我们评论家必须面对一个难堪的事实 :以价值而言, 被评论家批评为平庸之物的同时我们的评论也许比他更为平庸。可是有时候评论家真的得冒险去发现并且捍卫新的事物。

To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement.

如果说那一餐和它的创造者挑战了我对精致美食先入为主的观念, 这仍只是轻描淡写的说法。

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.

过去我公开对食神古斯多的著名格言“料理非难事”表示不屑，但是我发觉现在我才真正了解他的意思。

Not everyone can become a great artist,but a great artist can come from anywhere.

并非任何人都能成为伟大的艺术家，但是伟大的艺术家可能来自任何地方。

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.

现今在食神餐厅掌厨的天才出身之低微令人难以想像,依在下之见, 他是法国最好的厨师。