La funzione del critico, parla Ego in Ratatouille

Anton EgoSono stata colpita e affondata dalle parole del critico gastronomico Anton Ego in Ratatouille, che ha fatto un’autoriflessione molto intelligente sulla critica: la tengo qui (in lingua originale) come monito per il futuro.
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.
Credo che dovremmo riflettere tutti un po’ su queste parole. Tutti noi piccoli scribacchini cinefili, prima di fare l’errore di ergerci su un piedistallo e persino tutti i Critici (con la – C – maiuscola). Il critico distrugge ma non crea nulla, qualche volta riplasma, come voleva Oscar Wilde (Il critico come artista): per questo il critico dovrebbe avere rispetto, evitando di essere snob o troppo accademico. Essere solo un ponte tra l’arte e il pubblico, senza perdere di vista nessuno dei due poli e senza arroccarsi in un accademismo solipstistico.