动画《RATATOUILLE》（美食总动员）中的一些经典台词
Even if he is
Remy: I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered!
雷米：我总是相信勤奋与努力外加一点点幸运就能换来成功，我的天分被发现，只是时间的问题。
[Narrating a freeze-frame of himself being chased in a gourmet Parisien resturant]
Remy: This is me. I think it's apparent that I need to rethink my life a little bit. I can't help myself. I... I like good food, ok? And... good food is... hard for a rat to find!
Django: It wouldn't be so hard to find, if you weren't so picky!
Remy: I don't wanna eat garbage dad!
（讲述他在一家高级的巴黎餐馆被追逐的经历。）
雷米：这是我，我认为我需要重新思考定位一下我的人生。我实在是忍不住。我……我喜欢好吃的食物，知道吗？而且……好吃的食物……对于一只老鼠，是非常难找到的。
迪亚哥：也不会很难啊，只要你不那么挑剔！
雷米：爸爸，我不想吃垃圾！
Remy: [observing what Emile is eating] What is that?
Emile: I don't really know.
Remy: You dunno... and you're eating it?
Emile: You know, once you muscle your way past the gag reflex, all kinds of possibilities open up.
Remy: This is what I'm talking about.
雷米（正在观察艾米尔吃的东西）：这是什么啊？
艾米尔：我也不知道。
雷米：你不知……那你还吃？
艾米尔：你知道的，一旦你想办法克服呕吐的反射神经，任何东西都是可以吃的。
雷米：这就是我正在谈论的。
Linguini: You were the one getting fancy with the spices!
林奎尼：你对调味品的使用充满了惊人的想象力。
Skinner: Welcome to hell!
斯凯纳：欢迎来到地狱！
Gusteau: Food always comes to those who love to cook.
古斯特：只有那些喜欢烹饪的人，才能做出真正的食物。
Colette: He calls it his "Little Chef".
科莱特：他称呼它为他的"小厨师"。
Django: Food is fuel. You get picky about what you put in the tank, your engine is gonna die. Now shut up and eat your garbage.
迪亚哥：食物是燃料，如果你对放在你肚子里的东西如此吹毛求疵的话，你的能量很快就会用光的。所以现在闭嘴吃你的垃圾。
Gusteau: You know what I say. Anyone can cook.
Remy: Yeah, anyone can cook. That doesn't mean anyone should.
古斯特：你知道我说过的话，人人都能当厨师。
雷米：耶，人人都能当厨师，并不意味着人人都应该当厨师。
I've always believed with hard work and a little bit of luck, it's only a matter of time before I'm discovered!",翻译过来大概是"我总是相信勤奋与努力外加一点点幸运就能换来成功，我的天分被发现，只是时间的问题
Not everyone can become a great artist, but a great artist can come from everywhere.
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 judgement. We thrive on negative criticism, which is fun to write and read. But the little 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 desinating it so.
If you focus on what you've left behind, you'll never be able to see what lies ahead.
Great cooking is not for the faint of heart. You must be imaginative, strong hearted. You must try things that may not work. And you must not let anyone define your limits because of where you come from. Your only limit is your soul. what I say is true. Anyone can cook. But only the fearless can be great.
In many ways,
the work of a critic is easy.
在许多方面，评论家的工作是容易的。
We risk very little,
yet enjoy a position over those
我们冒的风险非常小，然而享受的身份比
who offer up their work
and their selves to our judgment.
被我们评价工作和自身的人高。
We thrive on negative criticism,
which is fun to write and to read.
我们做了许多否定的批评，
这些写起来、读起来都有意思。
But the bitter truth we critics must face
is that in the grand scheme of things,
但是我们批评家必须面对的痛苦事实是
the average piece of junk
is probably more meaningful
than our criticism designating it so.
一块干咸肉也可能比我们的批评指定给它的
更有意义。
But there are times
when a critic truly risks something
但是有时一个评论家真地要冒些险
and that is in the discovery
and defense of the new.
那是在发现和保护新人时。
The world is often unkind
to new talent, new creations.
世界对新出现的天才、新的创造经常不够友好。
The new needs friends.
他们需要朋友。
Last night,
I experienced something new,
昨晚，我体验了一些新的
an extraordinary meal
from a singularly unexpected source.
非凡的膳食，出自异乎寻常的、料想不到的
厨师之手。
To say that both the meal and its maker
have challenged my preconceptions
about fine cooking
说起来，膳食和它的烹制者已经挑战了
我对精美烹调的预想，
is a gross understatement.
这还是粗劣的保守说法。
They have rocked me to my core.
他们震撼了我的内心。
In the past, I have made no secret
of my disdain for Chef Gusteau's
famous motto,"Anyone can cook."
在过去，我不掩饰我对大厨古斯图
的名言"人人会烹饪"的轻蔑。
But I realize only now
do I truly understand what he meant.
但是我认识到直到现在我才真正理解
他说的是什么。
Not everyone can become a great artist,
不是每个人可以变成一个伟大的艺术家，
but a great artist
can come from anywhere.
但是一个伟大的艺术家可以来自任何地方。
It is difficult to imagine more humble
origins than those of the genius
now cooking at Gusteau's,
很难想象有比现在那些古斯图餐厅中
掌勺的天才，更微贱的出身
who is, in this critic's opinion,
以评论家的判断，
nothing less than the finest chef in France.
他比得上法国最好的厨师。
I will be returning to Gusteau's soon,
hungry for more.
马上我要带着更多的渴望再到古斯图餐厅。
In many ways,
the work of a critic is easy.
在许多方面，评论家的工作是容易的。
We risk very little,
yet enjoy a position over those
我们冒的风险非常小，然而享受的身份比
who offer up their work
and their selves to our judgment.
被我们评价工作和自身的人高。
We thrive on negative criticism,
which is fun to write and to read.
我们做了许多否定的批评，
这些写起来、读起来都有意思。
But the bitter truth we critics must face
is that in the grand scheme of things,
但是我们批评家必须面对的痛苦事实是
the average piece of junk
is probably more meaningful
than our criticism designating it so.
一块干咸肉也可能比我们的批评指定给它的
更有意义。
But there are times
when a critic truly risks something
但是有时一个评论家真地要冒些险
and that is in the discovery
and defense of the new.
那是在发现和保护新人时。
The world is often unkind
to new talent, new creations.
世界对新出现的天才、新的创造经常不够友好。
The new needs friends.
他们需要朋友。
Last night,
I experienced something new,
昨晚，我体验了一些新的
an extraordinary meal
from a singularly unexpected source.
非凡的膳食，出自异乎寻常的、料想不到的
厨师之手。
To say that both the meal and its maker
have challenged my preconceptions
about fine cooking
说起来，膳食和它的烹制者已经挑战了
我对精美烹调的预想，
is a gross understatement.
这还是粗劣的保守说法。
They have rocked me to my core.
他们震撼了我的内心。
In the past, I have made no secret
of my disdain for Chef Gusteau's
famous motto,"Anyone can cook."
在过去，我不掩饰我对大厨古斯图
的名言"人人会烹饪"的轻蔑。
But I realize only now
do I truly understand what he meant.
但是我认识到直到现在我才真正理解
他说的是什么。
Not everyone can become a great artist,
不是每个人可以变成一个伟大的艺术家，
but a great artist
can come from anywhere.
但是一个伟大的艺术家可以来自任何地方。
It is difficult to imagine more humble
origins than those of the genius
now cooking at Gusteau's,
很难想象有比现在那些古斯图餐厅中
掌勺的天才，更微贱的出身
who is, in this critic's opinion,
以评论家的判断，
nothing less than the finest chef in France.
他比得上法国最好的厨师。
I will be returning to Gusteau's soon,
hungry for more.
马上我要带着更多的渴望再到古斯图餐厅。
In many ways,
the work of a critic is easy.
在许多方面，评论家的工作是容易的。
We risk very little,
yet enjoy a position over those
我们冒的风险非常小，然而享受的身份比
who offer up their work
and their selves to our judgment.
被我们评价工作和自身的人高。
We thrive on negative criticism,
which is fun to write and to read.
我们做了许多否定的批评，
这些写起来、读起来都有意思。
But the bitter truth we critics must face
is that in the grand scheme of things,
但是我们批评家必须面对的痛苦事实是
the average piece of junk
is probably more meaningful
than our criticism designating it so.
一块干咸肉也可能比我们的批评指定给它的
更有意义。
But there are times
when a critic truly risks something
但是有时一个评论家真地要冒些险
and that is in the discovery
and defense of the new.
那是在发现和保护新人时。
The world is often unkind
to new talent, new creations.
世界对新出现的天才、新的创造经常不够友好。
The new needs friends.
他们需要朋友。
Last night,
I experienced something new,
昨晚，我体验了一些新的
an extraordinary meal
from a singularly unexpected source.
非凡的膳食，出自异乎寻常的、料想不到的
厨师之手。
To say that both the meal and its maker
have challenged my preconceptions
about fine cooking
说起来，膳食和它的烹制者已经挑战了
我对精美烹调的预想，
is a gross understatement.
这还是粗劣的保守说法。
They have rocked me to my core.
他们震撼了我的内心。
In the past, I have made no secret
of my disdain for Chef Gusteau's
famous motto,"Anyone can cook."
在过去，我不掩饰我对大厨古斯图
的名言"人人会烹饪"的轻蔑。
But I realize only now
do I truly understand what he meant.
但是我认识到直到现在我才真正理解
他说的是什么。
Not everyone can become a great artist,
不是每个人可以变成一个伟大的艺术家，
but a great artist
can come from anywhere.
但是一个伟大的艺术家可以来自任何地方。
It is difficult to imagine more humble
origins than those of the genius
now cooking at Gusteau's,
很难想象有比现在那些古斯图餐厅中
掌勺的天才，更微贱的出身
who is, in this critic's opinion,
以评论家的判断，
nothing less than the finest chef in France.
他比得上法国最好的厨师。
I will be returning to Gusteau's soon,
hungry for more.
马上我要带着更多的渴望再到古斯图餐厅。