Easily applicable to architecture (at least the 1st half), also easily my favourite part in the film:

“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. The world is often unkind to new talents – 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 of a 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.” 

Anton Ego, Ratatouille


4 responses to “Critics

  1. Oh i loved that ending. i think the secrets out that its every archi students favorite part.

  2. Yeah.. I wonder what Erwin would say when or if he saw this. In a way it is easy for a critic to pick on a “muse” to form that symbiotic relationship; but on another hand it isn’t easy being a good critic – to find the right balance of objectivity and subjectivity to judge a piece of work, knowing full well the repercussions of the critique. Today in a world where simulacra takes precedence, the critic becomes more important than ever.

  3. haha i think Erwin loved the movie, but he was more fascinated with the food. but i bet he secretly likes that part too

    yes i agree. It hard to be a good critic. Increasingly the role of a architectural critic has become more important. These days more people read about the works of architects than actually visiting it. Making a critic work more viewed than the actual architecture. I guess the same goes for food too.

  4. thanks also for reminding that within the movie lies this meaningful quote…

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