1. art-bonté-amour…
1.1. Anton devient bon et joyeux
1.2. Skinner goûte et dit "c'est pas possible"
1.2.1. le méchant ne l'est jamais totalement ?
1.3. Rousseau : le coeur - la sensibilité demeure en chacun présent
2. art-révélation
2.1. émotion totale, expérience existentiellle
2.1.1. Ratatouille Anton Ego se souvient
2.2. art déclencheur d'émotions
3. création vs critique
3.1. Anton Ego : critique, réactif
3.1.1. Nietzsche : les trois métamorphoses chameau-lion-enfant
3.2. Ego : pouvoir par le langage, mais sans création
3.2.1. après avoir goûté la ratatouille : le stylo tombe
3.2.1.1. = limite du langage, l'intraduisible extase
3.2.1.2. = stylo-arme : on baisse les armes, plus de violence
3.2.2. Bergson : l'incommensurable
3.2.3. Ego : il est plus facile de créer que de parler
3.2.3.1. Anton Ego: 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.
4. valeur de l'art ?
4.1. -
4.1.1. père de Rémy : rapport "utilitariste" et de besoin à la nourriture
4.1.2. père : condamnation de l'art et des raffinements comme futilités inutiles
4.1.2.1. Rousseau condamne le luxe comme excès face à la nature
4.1.2.2. vs Voltaire : "Le Mondain"
4.2. +
4.2.1. Rémy : éloge du désir et de la créativité
4.2.1.1. survivre vs exister
4.2.1.2. liberté
4.2.1.3. éloge du désir créatif
4.2.1.3.1. Rousseau : "malheur à qui n'a plus rien à désirer"
4.2.1.3.2. Bachelard
5. qui est artiste ?
5.1. tout le monde est-il artiste ?
5.1.1. Joseph Beuys : "Tout homme est un artiste"
5.2. ego : tout le monde n'est pas un artiste
5.3. Gusteau : l'artiste peut surgir en chacun
5.3.1. Gusteau: [on the TV] 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.
6. hyper-perception & langage
6.1. artiste perçoit mieux le réel...
6.2. ...grâce au langage
6.2.1. J. Clair
6.2.2. le langage améliore la perception
6.3. ...en rompant avec le langage
6.3.1. Bergson
6.3.1.1. le langage est lié à la perception et à l'utilité
6.3.2. Ego : il est plus facile de créer que de parler
6.3.2.1. Anton Ego: 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.
7. ressources
7.1. art. Wikipedia
7.2. screenplay
7.3. analyses
7.3.1. 1
7.3.2. 2