问题描述：
美食家（食神）的评论:
从某种程度上来说，批评家的工作是简单的。我们不用冒什么风险，带着高高在上的优越感来对他人的工作和名誉评头论足。我们从那种东西写起来好写而读起来也很有趣的否定批评中赢得自己的名誉。然而我们评论家们所需要面对的残酷的事实是即使是一道最普通的菜肴或许都比我们那一纸空谈要有意义得多。
而一个批评家真正冒险的时刻是他发现并决定保护一个新秀的时候。因为这个世界总是对于一个年轻的天才，一项新颖的创造或者一个需要被鼓励的新需求充满着敌意。
昨天晚上，我从一个出乎我意料的厨师那里尝到了一道新的超乎寻常的美味。这道美味和制作它的厨师都战胜了在这之前我对美食那极端肤浅的看法。他们颠覆了我对美食的认知。
过去，我曾对古斯特的名句“任何人都能烹饪”毫不加掩饰的施以轻蔑和嘲讽。但是直到如今，我才真正明白他这句话真正的含义：并不是所有从事某一行的人的人都能最终成为伟大的艺术家，但是一个伟大的艺术家却能够来自于从事与这一行业的任何地方。很难想象现在在古斯特饭店里掌勺的可以说是巴黎最好的大厨竟然有着那么卑微的身世。
我还将重返古斯特饭店，带着更多的期待和一副饥肠。
In a way the workof a critic is easy.We risk us little and we have pleasure evaluating with superiority the ones that submit us your work and reputation we win fame with negative criticisms which are fun of write and to read.But the hard reality that we critical should face it is just that in the picture general in excess simple filth perhaps be more significant than our criticism.
But times a critic it risks in fact something as when it defends and it discovers a novelty.The world is used to be hostileto the new talents,the new creations,the new needs to be encouraged.
Yesterday by night I tried something newan extraordinary dish of an unexpectedly singular source.Tell that both the dish and who did itthey defy my perception about gastronomy is extremely superficial.They managed to shake my structure.
In the past I did not do secrethow much my disdain by the famous slogan of the boss Gusteau Anyone it can cook.But I realize that only now I comprehend really what he meant: Neither all of them they can become great artists,But a great artist can come of anywhere! It is difficult to imagine the humblest origin of this genius that now cooks in the Gusteau's Which is in the opinion of this critic nothing less than the best boss of France.
I will come back to Gusteau's,soon with much hunger.
从上面看来好像是机译的，有没有电影里的原版？
我要的是电影里的中文原版！！
问题解答：
这是英文原版~~
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. It was a great night. The happiest of my life.
谈起美食，我觉得，只要是我爱吃的，不论贵贱，都是天底下最棒的食物。
小时，我最爱吃的就是肉了，不管是什么肉，也不管是怎么做出来的，只要是肉，我就都爱吃。记得小时候，有一次妈妈给我做完饭就上班去了，让我一个人吃饭，妈妈给我做的是豆角炒肉，我把碗里的肉几乎都吃了，后来，我想，要是妈妈知道了，那我多不好意思呀，我就把碗里最后剩下的几块肉找到，放在菜的上面，乍一看，还是有挺多肉的，我想妈妈回来就不会发现了。晚上妈妈吃饭时也没说什么，那时我还以为妈妈没有发现呢，心里还沾沾自喜，长大了想起来，觉得那时的想法真的很天真。
自从上高中，我就开始喜欢上麻辣烫了，不管是夏天还是冬天，我都喜欢吃，冬天，吃上一碗麻辣烫，我觉得顿时就不冷了，尤其是感冒，鼻子不通气儿时，等着吃完麻辣烫，鼻子也就通气儿了，那种感觉好极了。夏天时，我喜欢买一碗麻辣烫打包回来吃，旁边放着纸巾，边吃边擦汗，旁边也没有人，不用在乎自己的吃相，那种感觉可以用一个字来形容，“爽”！我觉得每家的麻辣烫味道都不一样，到现在，我还是最喜欢吃吉林串妹子的麻辣烫，我觉得白城的麻辣烫都不够烫，不过，不管怎样，只要是麻辣烫，我还都是很爱吃的。
不过，令我遗憾的是，从小到大，我都不会做饭，学也学不好。上次十一放假，我没有回家，在同学那借了一个小祸，不愿意出去的时候我就在寝室煮面，后来我想，总吃面对身体也不好哇，我就去学校超市买了五个鸡蛋，回来没放好，掉地下打破了一个，怪可惜的，我想在面里放两个鸡蛋吧，可是等着面好了时，发现就剩两个小鸡蛋黄儿了，最后就剩下两个鸡蛋了，我想，把它煮了吧，等着煮好了，我吃的时候，却发现，原来没有熟。就这样，我买的五个鸡毛蒜蛋就样被我消灭啦！通过这次经历，我觉得，我更应该好好学学做饭了！
oo
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