美食总动员
第二天伊古的评论刊登在报上
The following days his review appears,
就许多方面来说评论家的工作很轻松
In many ways, the work of a critic is easy.
我们冒的风险很小,却握有无比的权力
We risk very little, yet enjoy a position over those
人们必须奉上自己和作品供我们评论
Who offer up their work and their selves to our judgment.
我们喜欢吹毛求疵因为读写皆饶富趣味
We thrive on negative criticism, which is fun to write and to read.
但我们评论家得面对难堪的事实
But the bitter truth we critics must face is
就是以价值而言
that in the grand scheme of things
我们的评论可能根本比不上
The average piece of junk is probably more meaningful
我们大肆批评的平庸事物
Than our criticism designating it so.
可是有时候评论家必须冒险
But there are times when a critic truly risks something
去发掘并捍卫新的事物
And that is in the discovery and defense of the new.
这世界常苛刻的对待新秀,新的创作
The world is often unkind to the new talent, new creations.
新的事物需要人支持
The new needs friends.
昨晚我有个全新的体验
Last night, I experienced something new.
一顿奇妙的菜肴来自令人意想不到的出处!
an extraordinary meal from a singularly unexpected source.
如果说这顿菜肴的创作者
To say that both the meal and its maker
挑战了我对美食先入为主的观念
Have challenged my preconceptions about fine cooking
这么说还太含蓄
Is a gross understatement
他们彻底的震撼了我
They have rocked me to my core
过去我曾公开呛声
In the past, I have made no secret of my disdain
对食神的名言
For Chef Gusteau’s famous motto
“料理非难事”嗤之以鼻!
Anyone can cook.
不过我发现现在我终于真正了解他的意思
But I realize only now do I truly understand what he meant
并非是谁都能成为伟大的艺术家
Not everyone can become a great artist.
不过伟大的艺术家却可能来自任何角落
But a great artist can come from everywhere.
现今在食神餐厅掌厨的天才们
It is difficult to imagine more humble origins
出身之地位令人难以想象
Than those of the genius now cooking at Gusteau’s
依个人的看法
who is, in this critic’s opinion,
他是法国最优秀的厨师
Nothing less than the finest chef in France
我很快会再度光临食神餐厅,满足我的口腹之欲
I will be returning to Gusteau’s soon, hungry for more.
请问需要甜点吗?
Can I interest you in a dessert this evening?
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