《料理鼠王》中 美食家對老鼠做得美食的評論是什麽？

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. Linguini: So this is it. It's not much but it's, y'know... not much. 許多時候，評論家的工作很簡單。我們的風險很小，我們也很享受可以隨意品評廚師和他們廚藝的這種高高在上的姿態。我們肆意地做出批評，隨心所欲，嘩眾取寵。但我們不得不面對的現實是，在許多情況下，即使是再普通不過的垃圾食品，它本身都要比我們對它的批評有意義得多。但有時評論家也會冒險，那就是在他們發現並且維護新生事物的時候，世界對新的天才和新的創造總是不友好的，新事物需要人們的包容。