Your only limit is your soul
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.
旧歌新听-Beyond
我记得Azure刘说过我不适合唱Beyond的歌曲，今天我却常常把它哼在嘴边。我发现十几年前的东西今天看来还是那么有魅力和感染力，相比之下今天繁华的华语音乐应该检讨检讨。谁说我不适合唱Beyond的歌曲，我发现我唱得很好，因为我直到今天才发现Beyond的音乐并不是被唱烂，而是每个人都能有他欣赏的角度和方法。
我很欣赏香港十几年前的艺术界，现在香港不行了，文化打不过经济和肤浅的效益效应。大艺术家们没能真正抓住艺术的根源，而喜欢去迎合观众和顾客，他们思考的也是很多，但他们本质上粗鲁的修养不足以让他们的作品有时代意义。
一个时代有一个时代的符合，标志，人物，文化和习惯。我们这一代无非十分畸形。
