華閱文章網1.《料理鼠王》的經典臺詞
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：我總是相信勤奮與努力外加一點點幸運就能換來成功，我的天分被發現，只是時間的問題。
[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！ （講述他在一家高級的巴黎餐館被追逐的經歷。）
雷米：這是我，我認為我需要重新思考定位一下我的人生。我實在是忍不住。
我……我喜歡好吃的食物，知道嗎？而且……好吃的食物……對于一只老鼠，是非常難找到的。 迪亞哥：也不會很難啊，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（正在觀察艾米爾吃的東西）：這是什么啊？ 艾米爾：我也不知道。 雷米：你不知……那你還吃？ 艾米爾：你知道的，一旦你想辦法克服嘔吐的反射神經，任何東西都是可以吃的。
雷米：這就是我正在談論的。 Linguini: You were the one getting fancy with the spices！ 林奎尼：你對調味品的使用充滿了驚人的想象力。
Skinner: Welcome to hell！ 斯凱納：歡迎來到地獄！ Gusteau: Food always comes to those who love to cook. 古斯特：只有那些喜歡烹飪的人，才能做出真正的食物。 Colette: He calls it his "Little Chef". 科萊特：他稱呼它為他的"小廚師"。
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. 迪亞哥：食物是燃料，如果你對放在你肚子里的東西如此吹毛求疵的話，你的能量很快就會用光的。所以現在閉嘴吃你的垃圾。
Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. 古斯特：你知道我說過的話，人人都能當廚師。 雷米：耶，人人都能當廚師，并不意味著人人都應該當廚師。
Anton Ego 最后那一段評論： 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. 就許多方面來說，評論家的工作很輕松；我們冒的風險很小，卻握有無比的權力。人們必須奉上自己和作品，供我們評論…。
We thrive on negative criticism, which is fun to write and to read. 我們喜歡吹毛求疵，因為讀寫皆饒富趣味。 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. 但我們評論家得面對難堪的事實，就是以價值而言--我們的評論，可能根本比不上我們大肆批評的平庸事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有時評論家必須冒險去發掘并捍衛新的事物！這世界常苛刻的對待新秀、新的創作，新的事物需要人支持。
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有個全新的體驗，一頓奇妙的菜肴，來自令人意想不到的出處！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果說這頓菜肴和它的創作者，挑戰了我對美食先入為主的觀念！這麼說還太含蓄，他們徹底的震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook. 過去我曾公開嗆聲…對食神著名的名言：“料理非難事”嗤之以鼻！ But I realize that only now do I truly understand what he meant. 不過我發現，現在我終於真正了解他的意思。 Not everyone can become a great artist, but a great artist can come from anywhere. 并非是誰都能成為偉大的藝術家…，不過偉大的藝術家，卻可能來自任何角落， It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. 現今在食神餐廳掌廚的天才們，出身之低微，令人難以想像…。
依在下的看法，他是法國最優秀的廚師…。 I will be returning to Gusteau s soon, hungry for more. 我很快會再度光臨食神餐廳！滿足我的口腹之欲…那一晚很美好，是我這輩子最快樂的一晚。
2.美食總動員（料理鼠王）中的經典語句
美食家的評論： 從某種程度上來說，批評家的工作是簡單的。
我們不用冒什么風險，帶著高高在上的優越感來對他人的工作和名譽評頭論足。我們從那種東西寫起來好寫而讀起來也很有趣的否定批評中贏得自己的名譽。
然而我們評論家們所需要面對的殘酷的事實是即使是一道最普通的菜肴或許都比我們那一紙空談要有意義得多。 而一個批評家真正冒險的時刻是他發現并決定保護一個新秀的時候。
因為這個世界總是對于一個年輕的天才，一項新穎的創造或者一個需要被鼓勵的新需求充滿著敵意。 昨天晚上，我從一個出乎我意料的廚師那里嘗到了一道新的超乎尋常的美味。
這道美味和制作它的廚師都戰勝了在這之前我對美食那極端膚淺的看法。他們顛覆了我對美食的認知。
過去，我曾對古斯特的名句“任何人都能烹飪”毫不加掩飾的施以輕蔑和嘲諷。但是直到如今，我才真正明白他這句話真正的含義：并不是所有從事某一行的人的人都能最終成為偉大的藝術家，但是一個偉大的藝術家卻能夠來自于從事與這一行業的任何地方。
很難想象現在在古斯特飯店里掌勺的可以說是巴黎最好的大廚竟然有著那么卑微的身世。 我還將重返古斯特飯店，帶著更多的期待和一副饑腸。
In a way the workof a critic is * 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 * 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 * 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 * that both the dish and who did itthey defy my perception about gastronomy is extremely * 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 * 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. -----------------------補充 Great cooking is not for the faint of heart. 膽小的人做不出精湛的美食 * You must be imaginative, strong hearted. 只要有想像力，還要有決心 * You must try things that may not work. 千萬不要怕失敗 And you must not let anyone define your limits because of where you come from. 也不要因為出身低就讓別人限制了你發展的機會 Your only limit is your soul. 你的成敗在于你的心 What I say is true. Anyone can * only the fearless can be great. 我說的是真話 任何人都可以烹飪。但是只有勇者才會成功 In many ways, the work of a critic is easy. 就很多方面來說評論家的工作很輕松 We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. 我們冒的風險小卻位高權重，人們必須奉上自己和作品供我們評論 We thrive on negative criticism, which is fun to write and to read. 我們以負面評論見稱，因為讀寫皆饒富趣味 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. * 可是，我們評論家必須面對一個難堪的事實 ：以價值而言， 被評論家批評為平庸之物的同時我們的評論也許比他更為平庸 But there are times when a critic truly risks something and that is in the discovery and defense of the new. 可是有時候評論家真的得冒險去發現并且捍衛新的事物 The world is often unkind to new talent, new creations. 這個世界對待新秀、新的創作非常苛刻， The new needs friends. 新人及新作需要朋友 Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚我有個全新的經驗，奇妙的一餐來自令人意想不到的出處 To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. 如果說那一餐和它的創造者挑戰了我對精致美食先入為主的觀念， 這仍只是輕描淡寫的說法 They have rocked me to my core. 他們徹底震撼了我 In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." 過去我公開對食神古斯多的著名格言“料理非難事”表示不屑 But I realize only now do I truly understand what he meant. 但是我發覺現在我才真正了解他的意思 * Not everyone can become a 。
3.《料理鼠王》的經典臺詞
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：我總是相信勤奮與努力外加一點點幸運就能換來成功，我的天分被發現，只是時間的問題。
[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！ （講述他在一家高級的巴黎餐館被追逐的經歷。）
雷米：這是我，我認為我需要重新思考定位一下我的人生。我實在是忍不住。
我……我喜歡好吃的食物，知道嗎？而且……好吃的食物……對于一只老鼠，是非常難找到的。 迪亞哥：也不會很難啊，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（正在觀察艾米爾吃的東西）：這是什么啊？ 艾米爾：我也不知道。 雷米：你不知……那你還吃？ 艾米爾：你知道的，一旦你想辦法克服嘔吐的反射神經，任何東西都是可以吃的。
雷米：這就是我正在談論的。 Linguini: You were the one getting fancy with the spices！ 林奎尼：你對調味品的使用充滿了驚人的想象力。
Skinner: Welcome to hell！ 斯凱納：歡迎來到地獄！ Gusteau: Food always comes to those who love to cook. 古斯特：只有那些喜歡烹飪的人，才能做出真正的食物。 Colette: He calls it his "Little Chef". 科萊特：他稱呼它為他的"小廚師"。
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. 迪亞哥：食物是燃料，如果你對放在你肚子里的東西如此吹毛求疵的話，你的能量很快就會用光的。所以現在閉嘴吃你的垃圾。
Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. 古斯特：你知道我說過的話，人人都能當廚師。 雷米：耶，人人都能當廚師，并不意味著人人都應該當廚師。
Anton Ego 最后那一段評論： 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. 就許多方面來說，評論家的工作很輕松；我們冒的風險很小，卻握有無比的權力。人們必須奉上自己和作品，供我們評論…。
We thrive on negative criticism, which is fun to write and to read. 我們喜歡吹毛求疵，因為讀寫皆饒富趣味。 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. 但我們評論家得面對難堪的事實，就是以價值而言--我們的評論，可能根本比不上我們大肆批評的平庸事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有時評論家必須冒險去發掘并捍衛新的事物！這世界常苛刻的對待新秀、新的創作，新的事物需要人支持。
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有個全新的體驗，一頓奇妙的菜肴，來自令人意想不到的出處！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果說這頓菜肴和它的創作者，挑戰了我對美食先入為主的觀念！這麼說還太含蓄，他們徹底的震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook. 過去我曾公開嗆聲…對食神著名的名言：“料理非難事”嗤之以鼻！ But I realize that only now do I truly understand what he meant. 不過我發現，現在我終於真正了解他的意思。 Not everyone can become a great artist, but a great artist can come from anywhere. 并非是誰都能成為偉大的藝術家…，不過偉大的藝術家，卻可能來自任何角落， It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. 現今在食神餐廳掌廚的天才們，出身之低微，令人難以想像…。
依在下的看法，他是法國最優秀的廚師…。 I will be returning to Gusteau s soon, hungry for more. 我很快會再度光臨食神餐廳！滿足我的口腹之欲…那一晚很美好，是我這輩子最快樂的一晚。
4.料理鼠王經典臺詞
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：我總是相信勤奮與努力外加一點點幸運就能換來成功，我的天分被發現，只是時間的問題。
[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！ （講述他在一家高級的巴黎餐館被追逐的經歷。）
雷米：這是我，我認為我需要重新思考定位一下我的人生。我實在是忍不住。
我……我喜歡好吃的食物，知道嗎？而且……好吃的食物……對于一只老鼠，是非常難找到的。 迪亞哥：也不會很難啊，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（正在觀察艾米爾吃的東西）：這是什么啊？ 艾米爾：我也不知道。 雷米：你不知……那你還吃？ 艾米爾：你知道的，一旦你想辦法克服嘔吐的反射神經，任何東西都是可以吃的。
雷米：這就是我正在談論的。 Linguini: You were the one getting fancy with the spices！ 林奎尼：你對調味品的使用充滿了驚人的想象力。
Skinner: Welcome to hell！ 斯凱納：歡迎來到地獄！ Gusteau: Food always comes to those who love to cook. 古斯特：只有那些喜歡烹飪的人，才能做出真正的食物。 Colette: He calls it his "Little Chef". 科萊特：他稱呼它為他的"小廚師"。
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. 迪亞哥：食物是燃料，如果你對放在你肚子里的東西如此吹毛求疵的話，你的能量很快就會用光的。所以現在閉嘴吃你的垃圾。
Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. 古斯特：你知道我說過的話，人人都能當廚師。 雷米：耶，人人都能當廚師，并不意味著人人都應該當廚師。
Anton Ego 最后那一段評論： 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. 就許多方面來說，評論家的工作很輕松；我們冒的風險很小，卻握有無比的權力。人們必須奉上自己和作品，供我們評論…。
We thrive on negative criticism, which is fun to write and to read. 我們喜歡吹毛求疵，因為讀寫皆饒富趣味。 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. 但我們評論家得面對難堪的事實，就是以價值而言--我們的評論，可能根本比不上我們大肆批評的平庸事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有時評論家必須冒險去發掘并捍衛新的事物！這世界常苛刻的對待新秀、新的創作，新的事物需要人支持。
Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有個全新的體驗，一頓奇妙的菜肴，來自令人意想不到的出處！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果說這頓菜肴和它的創作者，挑戰了我對美食先入為主的觀念！這麼說還太含蓄，他們徹底的震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau s famous motto: Anyone can cook. 過去我曾公開嗆聲…對食神著名的名言：“料理非難事”嗤之以鼻！ But I realize that only now do I truly understand what he meant. 不過我發現，現在我終於真正了解他的意思。 Not everyone can become a great artist, but a great artist can come from anywhere. 并非是誰都能成為偉大的藝術家…，不過偉大的藝術家，卻可能來自任何角落， It is difficult to imagine more humble origins than those of the genius now cooking at Gusteaus, who is, in this critics opinion, nothing less than the finest chef in France. 現今在食神餐廳掌廚的天才們，出身之低微，令人難以想像…。
依在下的看法，他是法國最優秀的廚師…。 I will be returning to Gusteau s soon, hungry for more. 我很快會再度光臨食神餐廳！滿足我的口腹之欲…那一晚很美好，是我這輩子最快樂的一晚！滿意請采納~。
5.料理鼠王中的經典對白
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：我總是相信勤奮與努力外加一點點幸運就能換來成功，我的天分被發現，只是時間的問題。
-------------------------------------------------------------- Django: This is the way things are. You can't change nature. Remy: Change is nature, Dad. The part that we can influence. And it starts when we decide. 米爸：這是強者統治的世界，你不能改變自然法則。 雷米：變化就是自然法則，我們是可以給有些事情施加影響的，難的是，轉變觀念。
--------------------------------------------------------------- [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！ （講述他在一家高級的巴黎餐館被追逐的經歷。）
雷米：這是我，我認為我需要重新思考定位一下我的人生。我實在是忍不住。
我……我喜歡好吃的食物，知道嗎？而且……好吃的食物……對于一只老鼠，是非常難找到的。 米爸：也不會很難啊，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 don't。
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：（正在觀察艾米爾吃的東西）這是什么啊？ 艾米：我也不知道。 雷米：你不知道還吃？ 艾米：你知道的，一旦你想辦法克服嘔吐的反射神經，任何東西都是可以吃的。
雷米：這就是我正在談論的。 --------------------------------------------------------------- Linguini: You were the one getting fancy with the spices！ 小寬：你對調味品的使用充滿了驚人的幻想。
--------------------------------------------------------------- Skinner: Welcome to hell！ 史老板：歡迎來到地獄！ --------------------------------------------------------------- Gusteau: Food always comes to those who love to cook. 廚神：食物永遠不會拋棄熱愛烹飪的人. --------------------------------------------------------------- Colette: He calls it his "Little Chef". 甜姐：他稱呼它為他的"小師傅"。 --------------------------------------------------------------- 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. 米爸：食物是燃料，如果你對放在你肚子里的東西如此吹毛求疵的話，你的能量很快就會用光的。
所以現在閉嘴吃你的垃圾。 --------------------------------------------------------------- Gusteau: You know what I say. Anyone can cook. Remy: Yeah, anyone can cook. That doesn't mean anyone should. 廚神：你知道我說過的話，人人都能當廚師。
雷米：是的，人人都能當廚師，并不意味著人人都有權當廚師。 --------------------------------------------------------------- Linguini: I know this sounds insane, but。
Well, the truth sounds insane sometimes. But that doesn't mean it's not the truth. 小寬：我知道有些不可思議，但真相有時候就是不可思議，可事實就是事實，這就是真相。 --------------------------------------------------------------- 柯博先生最后那一段評論： 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. 就許多方面來說，評論家的工作很輕松；我們冒的風險很小，卻握有無比的權力。
人們必須奉上自己和作品，供我們評論…。 We thrive on negative criticism, which is fun to write and to read. 我們喜歡吹毛求疵，因為讀者和作者皆饒富趣味。
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. 但我們評論家得面對難堪的事實，就是以價值而言——我們的評論，可能根本比不上我們大肆批評的渺小事物！ But there are times when a critic truly risks something, and that is in the discovery and defense of the new. 可是，有時評論家必須冒險去發掘并捍衛新的事物！這世界常苛刻的對待新秀、新的創作，新的事物需要人支持。 Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚，我有個全新的體驗，一頓奇妙的菜肴——來自令人意想不到的出處！ To say that both the meal and its maker have challenged my preconceptions is a gross understatement. They have rocked me to my core. 如果說這頓菜肴和它的創作者，挑戰了我對顛覆性的觀念！這么說還太含蓄，他們徹底地震撼了我！ In the past, I have made no secret of my disdain for Chef Gusteau's famous motto: Anyone can cook. 過去我曾公開對食神著名的名言——“料理。
6.《料理鼠王》的臺詞
Scot… In many ways, the work of a critic is easy. 就很多方面來說評論家的工作很輕松 We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. 我們冒的風險小卻位高權重，人們必須奉上自己和作品供我們評論 We thrive on negative criticism, which is fun to write and to read. 我們以負面評論見稱，因為讀寫皆饒富趣味 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. 可是，我們評論家必須面對一個難堪的事實 ：以價值而言， 被評論家批評為平庸之物的同時 我們的評論也許比他更為平庸 But there are times when a critic truly risks something and that is in the discovery and defense of the new. 可是有時候評論家真的得冒險去發現并且捍衛新的事物 The world is often unkind to new talent, new creations. 這個世界對待新秀，新的創作 非常苛刻， The new needs friends. 新人及新作需要朋友 Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚我有個全新的經驗，奇妙的一餐來自令人意想不到的出處 To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. 如果說那一餐和它的創造者挑戰了我對精致美食先入為主的觀念， 這仍只是輕描淡寫的說法 They have rocked me to my core. 他們徹底震撼了我 In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." 過去我公開對食神古斯多的著名格言“料理非難事”表示不屑 But I realize only now do I truly understand what he meant. 但是我發覺現在我才真正了解他的意思 Not everyone can become a great artist， 并非任何人都能成為偉大的藝術家 but a great artist can come from anywhere. 但是偉大的藝術家可能來自任何地方 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. 現今在食神餐廳掌廚的天才出身之低微令人難以想像，依在下之見， 他是法國最好的廚師 I will be returning to Gusteau's soon, hungry for more. 我很快會再光顧食神餐廳，滿足我的口腹之欲 It was a great night. The happiest of my life. 那是美好的一晚，我生命中最快樂的一夜 Great cooking is not for the faint of heart. 膽小的人做不出精湛的美食 You must be imaginative, strong hearted. 只要有想像力，還要有決心 You must try things that may not work. 千萬不要怕失敗 And you must not let anyone define your limits because of where you come from. 也不要因為出身低就讓別人限制了你發展的機會 Your only limit is your soul. 你的成敗在于你的心 What I say is true. Anyone can cook. But only the fearless can be great. 我說的是真話 任何人都可以烹飪。
但是只有勇者才會成功。
7.誰有《料理鼠王》經典對白
一部小人物獲得大成就的立志影片，幽默貫穿始終，其中不乏很多值得深思和驚醒的經典對白。
反復聽寫，終于記下其中一些，分享給大家。 I am only as free as you imagine me to * you are. 我只在你認為我自由的時候自由，你也一樣。
Anyone can cook. 人人都可做到/料理。 Not everyone can become a great artist, but a great artist can come from anywhere. 不是任何人都可以成為偉大的藝術家，但是一個偉大的藝術家可以是任何人。
The only thing predictable about life is its unpredictability. 關于生活，唯一可以預知的那就是，它是不可以預知的。 Don't you always? Surprise me. 別老這樣，讓我驚喜吧。
8.《美食總動員
料理鼠王
（美食總動員 ）
導演介紹
該片由曾執導《超人家族》的導演布拉德·伯德執導，而影片的前期設計則是由曾因《格里的游戲》（Geri's Game）而獲得奧斯卡最佳動畫短片獎的導演簡·平卡瓦（JanPinkava）完成的，平卡瓦曾擔任《玩具總動員2》、《蟲蟲危機》等片的動畫師。對CG動畫的設計制作有著極其豐富的經驗。此次出手，堪稱為布拉德·伯德的出色發揮打下了堅實的基礎。布拉德·伯德原名菲利普·布拉德利·伯德，作為好萊塢極富盛名的動畫導演，他的作品包括有《超人家族》、《鋼鐵巨人》等。事實上，早在伯德還是個十幾歲的小孩子的時候就已經開始制作自己喜愛的動畫短片了。在他14歲的時候，迪斯尼公司的“獵頭”開始注意到這個動畫天才。此后，布拉德·伯德有幸接受了迪斯尼九大元老之一的米爾特·卡爾的親自指導。后來伯德前往加州藝術學院學習，并在那里結識了約翰·拉斯特。經過了一段交往之后，兩位動畫天才終于聯手推出了CG動畫電影《超人家族》，伯德任導演。伯德因此獲得了奧斯卡最佳動畫長片大獎，以及當年奧斯卡最佳原創劇本提名……
劇情簡介
即使是再微不足道的小人物，也有懷揣夢想的權力，哪怕他只是一只生活在陰溝里的老鼠呢……別看人家是老鼠，可也有一個好聽的名字--雷米，而他的夢想，是成為法國五星級飯店廚房的掌勺。也許作為人類的你，可能不會覺得這個想法有多么地驚世駭俗，但雷米是一只老鼠，除了蟑螂之外，你在廚房里最沒辦法接受的嚙齒類動物。
由于在嗅覺方面有著無與倫比的天賦，雷米的一生都浸透在“廚師”的光輝理想之中，并且努力地在朝這個方向艱難地邁進，絲毫不去理會擺在自己面前的事實：廚師是這個世界上對老鼠最懷有病態恐懼的職業。不要以為所有的老鼠都像雷米這樣“不切實際”，至少他的家人都還算正常，而且對于雷米的異想天開皆嗤之以鼻，快樂而滿足地過著老鼠都在過的與垃圾堆為伴的生活。這個時候的雷米已經有點走火入魔了，凡是看到能吃的東西，他都會情不自禁地想象：到底是火燒、還是嫩煎好呢……
你還別不信，有的時候夢想和現實，真的只有一步之遙。雷米在一個偶然的機會里，竟然搬到一家法國餐館的下水道里安家。這還不算什么，最神的是，這家餐館的創始人，恰恰就是雷米畢生的偶像--法國名廚奧古斯汀·古斯特，他曾說過的那句“人人都能當廚師”早就被雷米奉為金玉良言。可是雷米也有自己的麻煩，因為他不能讓自己在廚房中被發現，否則就會引起驚天動地的可怕混亂，他很苦惱：為什么自己只是多長了幾根胡子和一條尾巴，就要受到這種不公正的待遇呢？
就在雷米飽受折磨準備放棄的時候，卻發現餐館廚房里有一個倒霉的學徒林奎尼，因為生性害羞而遭排斥的他，在廚藝上更是沒什么天賦，即將面對被解雇的命運。于是乎，同被逼上絕境的一人一鼠，竟然結成了一個不可思議的同盟：林奎尼以人的身份在前臺“表演”，雷米則奉獻了他那有創造力的大腦，在幕后進行操縱--沒想到，他們竟然共同獲得了不可思議的成功。林奎尼在雷米的幫助下，成為了整個法國飲食業的“天才廚師”，他們撼動的，可不僅僅是巴黎，還包括整個世界的價值觀。
9.《料理鼠王》的臺詞
Scot… In many ways, the work of a critic is easy. 就很多方面來說評論家的工作很輕松 We risk very little, yet enjoy a position over those who offer up their work and their selves to our judgment. 我們冒的風險小卻位高權重，人們必須奉上自己和作品供我們評論 We thrive on negative criticism, which is fun to write and to read. 我們以負面評論見稱，因為讀寫皆饒富趣味 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. 可是，我們評論家必須面對一個難堪的事實 ：以價值而言， 被評論家批評為平庸之物的同時 我們的評論也許比他更為平庸 But there are times when a critic truly risks something and that is in the discovery and defense of the new. 可是有時候評論家真的得冒險去發現并且捍衛新的事物 The world is often unkind to new talent, new creations. 這個世界對待新秀，新的創作 非常苛刻， The new needs friends. 新人及新作需要朋友 Last night, I experienced something new, an extraordinary meal from a singularly unexpected source. 昨晚我有個全新的經驗，奇妙的一餐來自令人意想不到的出處 To say that both the meal and its maker have challenged my preconceptions about fine cooking is a gross understatement. 如果說那一餐和它的創造者挑戰了我對精致美食先入為主的觀念， 這仍只是輕描淡寫的說法 They have rocked me to my core. 他們徹底震撼了我 In the past, I have made no secret of my disdain for Chef Gusteau's famous motto, "Anyone can cook." 過去我公開對食神古斯多的著名格言“料理非難事”表示不屑 But I realize only now do I truly understand what he meant. 但是我發覺現在我才真正了解他的意思 Not everyone can become a great artist， 并非任何人都能成為偉大的藝術家 but a great artist can come from anywhere. 但是偉大的藝術家可能來自任何地方 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. 現今在食神餐廳掌廚的天才出身之低微令人難以想像，依在下之見， 他是法國最好的廚師 I will be returning to Gusteau's soon, hungry for more. 我很快會再光顧食神餐廳，滿足我的口腹之欲 It was a great night. The happiest of my life. 那是美好的一晚，我生命中最快樂的一夜 Great cooking is not for the faint of heart. 膽小的人做不出精湛的美食 You must be imaginative, strong hearted. 只要有想像力，還要有決心 You must try things that may not work. 千萬不要怕失敗 And you must not let anyone define your limits because of where you come from. 也不要因為出身低就讓別人限制了你發展的機會 Your only limit is your soul. 你的成敗在于你的心 What I say is true. Anyone can cook. But only the fearless can be great. 我說的是真話 任何人都可以烹飪。
但是只有勇者才會成功。
10.急求電影《料理鼠王》的英文臺詞
老生幫樓主找了一段…… [from trailer] [narrating a freeze-frame of himself being chased in a gourmet Parisian 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! [from trailer] Remy: [observing what Emile is eating] What is that? Emile: [pause] 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. Linguini: You're the one who was getting fancy with the spices! What did you throw in there? Oregano? No? What, r - uh, rosemary? That's a spice, isn't it? Rosemary? Colette: Horst has done time. Linguini: For what? Colette: We don't know. He changes the story every time you ask. Horst: I defrauded a large corporation. Horst: I robbed the second-largest bank in France using only a ball-point pen. Horst: I created a hole in the ozone layer over Avignon. Horst: I killed a man。
with this thumb. Linguini: I can't cook, can I? [Remy shakes his head] Linguini: But you - he, he - you can, right? [Remy shrugs] Linguini: Come on, don't be so modest. You're a rat, for Pete's sake. Skinner: [notices that Linguini is holding a ladle] Move it, garbage boy! You are COOKING? HOW DARE YOU COOK in my kitchen! Where do you get the gall to even attempt something so monumentally idiotic? I should have you drawn and quartered! I'll do it! I think the law is on my side! Larousse, draw and quarter this man - after you put him in the duck press to squeeze the fat out of his head! Skinner: Welcome to Hell. Mustafa: Someone is asking what is new! Horst: New? Mustafa: Yes! What do I tell them? Horst: What did you tell them? Mustafa: I told them I would ask! Skinner: What are you blathering about? Horst: Customers are asking for what is new! Mustafa: What should I tell them? Skinner: What did you tell them? Mustafa: I TOLD THEM I WOULD ASK! Skinner: This is simple. Just pull out an old Gusteau recipe, something we haven't made in a while。 Mustafa: They know about the old stuff. They like Linguini's soup. Skinner: They are asking for food from LINGUINI? Colette: You waste energy and time! You think cooking is a cute job, eh? Like mommy in the kitchen? Well, mommy never had to face the dinner rush while orders come flooding in, and every dish is different and not that simple, it has a different cooking time, and must arrive at the customer's table at the same time. Every second counts and you CANNOT be MOMMIED! Colette: [Linguini is making a mess at the kitchen] What is this? Keep。
your。 station clear! If meal orders come in, what will happen? Messy stations slow things down, food doesn't go, orders pile up, disaster! I will make this easier to remember: keep you station clean。
or I WILL KILL YOU! Remy: We're thieves, and what we're stealing is, let's be honest, garbage. Django: It's not stealing if no one wants it. Remy: If no one want's it, then why are we stealing it? Linguini: [in dream sequence] Do you know what you would like this evening, sir? Anton Ego: Yes, I'd like your heart roasted on a spit. Heh heh heh heh. Ha ha ha! Mustafa: [taking Ego's order] Do you know what you'd like this evening, sir? Anton Ego: Yes, I think I do. After reading a lot of overheated puffery about your new cook, you know what I'm craving? A little perspective. That's it. I'd like some fresh, clear, well seasoned perspective. Can you suggest a good wine to go with that? Mustafa: With what, sir? Anton Ego: Perspective. Fresh out, I take it? Mustafa: I am, uh。 Anton Ego: Very well. 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. You provide the food, I'll provide the perspective, which would go nicely with a bottle of Cheval Blanc 1947. Mustafa: Uhm。
Your meal, sir? [Stands up angrily in Mustafa's face] Anton Ego: Tell your chef Linguini to cook ANYTHING he dares to serve me. Tell him to hit me, with his best shot. Remy: This is terrible! He's ruining the soup! And no one's noticing? It's *your* restaurant, do something! Gusteau: What can *I* do? I am a figment of your imagination. Remy: But he's *ruining* the *soup*! Remy: Hey, I brought you something to。 [sees Emile eating garbage] Remy: AH! NO, NO, NO, NO! SPIT THAT OUT RIGHT NOW! [Emile obeys] Remy: I have got to teach you about food. Close your eyes. [Emile obeys; 。
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