비평보다 의미있는 (영화 '라따뚜이' 중)

평론가들의 작업은 여러모로 볼 때 쉽다. 위험을 감수할 필요도 없이, 평론을 기다리는 사람들 앞에서 특권을 누리니 말이다. 

우린 혹평을 쓰면서 유명해지는데, 그게 쓰기도 읽기도 재미있다. 

하지만 우리 평론가들이 인정해야 할 것이 있다. 우리는 어쩌면 겉모습만 보고 있는지도 모른다. 

보잘 것 없이 작은 게, 평론가의 비평보다 더 의미 있는지도 모른다. 

때때로 평론가는 위험부담을 안아야 한다. 바로 새로운 것을 발견하고 보호해야 할 때 말이다. 

세상은 종종 새로운 재주나 창작에 냉담하다. 하지만, 새로움에겐 친구가 필요하다. 

… 이제서야 이해를 했다. 모두가 훌륭한 예술가가 될 순 없지만, 훌륭한 예술가는 어디에서도 나올 수 있다는 걸. 

영화 '라따뚜이' 중, 비평가 안톤 이고의 평

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 maker have 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.

It was a great night.

Film <Ratatouille>, Anto Ego`s Critique