And it starts when we decide.Ĭolette: What is this? Keep - your station - clear! When the meal rush comes, what will happen? Messy stations slow things down. You're telling me, that the future is - can *only* be - more of *this*?ĭjango: This is the way things are. When all is said and done, we're all we've got. The world we live in belongs to the enemy. This is what happens when a rat gets a little too comfortable around humans. Tell him to hit me with his best SHOT.ĭjango: Take a good long look, Remy. your dinner selection?Īnton Ego: Tell your chef Linguini that I want whatever he dares to serve me. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947. Since you're all out of perspective and no one else seems to have it in this BLOODY TOWN, I'll make you a deal. Fresh out, I take it?Īnton Ego: Very well. Can you suggest a good wine to go with that?Īnton Ego: Perspective. I'd like some fresh, clear, well seasoned perspective. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. Mustafa: Do you know what you'd like this evening, sir?Īnton Ego: Yes, I think I do. You must try things that may not work, and you must not let anyone define your limits because of where you come from. Gusteau: You must be imaginative, strong-hearted. Linguini: Can I interest you in a dessert this evening?Īnton Ego: Surprise me! And when the story's done, Ego stands, thanks us for the meal, and leaves, without another word. He doesn't react beyond asking the occasional question. But as Linguini explains, Ego's smile disappears. Gusteau: If you focus on what you left behind you will never see what lies ahead! I will be returning to Gusteau's soon, hungry for more. 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. Not everyone can become a great artist but a great artist *can* come from *anywhere*. 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. To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. Last night, I experienced something new: an extraordinary meal from a singularly unexpected source. The world is often unkind to new talent, new creations. But there are times when a critic truly risks something, and that is in the discovery and defense of the *new*. 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. We thrive on negative criticism, which is fun to write and to read. We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. Russian Dystopian Novel "We" George Orwell/Aldous HuxleyĪnton Ego: In many ways, the work of a critic is easy. Romeo & Juliet/ Classical Music/Deep Purple, Etc. Unbroken - Louis Zamperini Story - KWAJALEIN - EXECUTION ISLAND Unbroken - Louis Zamperini Story - FORGIVENESS Unbroken - Louis Zamperini Story - WHEN LOUIE MET BILLY Unbroken - Louis Zamperini Story - THE BIRD - THEN AND LATER Unbroken - Louis Zamperini Story - NAOETSU and CAMP B-4 Unbroken - Louis Zamperini Story - PRISON CAMPS - OFUNA and OMORI Unbroken - Louis Zamperini Story - A GREEN HORNET and GREY SHARKS Unbroken - Louis Zamperini Story - SUPER MAN ATTACKS - FUNAFUTI and NAURU Unbroken - Louis Zamperini Story - B-24s IN COMBAT Unbroken - Louis Zamperini Story - ZAMP and HIS SUPER MAN B-24 Science Fiction & Fantasy Stories (Tor.com) Differentiated Instruction Depth and Complexity
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