政府獨裁與政治正確

The difference between the Chinese governmental authoritarian and the western political correct is that the former one ironically encouraging some people to find out the truth but the latter one making people unconsciously satisfied with cheating themselves.

中國式政府獨裁與西方式政治正確之差異在於:前者反倒激發部分人去追求真相,但後者卻讓人們無意識地滿足於自我欺騙。

也談米其林

HTC表示:「我也想歸還股王寶座…蛤?我早就還了?那當我沒說…」

米其林評鑑不過就是家輪胎公司為了增加車主的里程數(加快輪胎磨耗速度)在1900年搞出來的花招。

1920年以前還只是免費贈送的一種宣傳品,常被汽車維修工拿來墊桌腳。

三顆星的分等本身其實說了等於沒說:

一星:”A very good restaurant in its category” (Une très bonne table dans sa catégorie) — 同類別中的優秀餐廳。

二星: “Excellent cooking, worth a detour” (Table excellente, mérite un détour) — 傑出的烹調,值得旅程中繞個路過去吃。

三星: “Exceptional cuisine, worth a special journey” (Une des meilleures tables, vaut le voyage). — 出類拔萃的特殊料理,值得專程去吃。

就我的經驗,米其林餐廳難吃且服務差的我也碰過幾間。說實在這個評鑑很見仁見智,三顆星不見得就一定比一、二星好。價碼比較貴這點倒是機率很高。

評鑑者本身素質到底夠不夠資格評鑑?這也讓人很有疑問啊。我就遇過一些號稱很懂美食的朋友,口味讓我不敢恭維。而事實上口味之於人真的是太過主觀,大家多多少少也碰過這樣的朋友吧?

有位Pascal Remy宣稱自己曾擔任米其林評鑑員並出書描述評鑑工作,很有意思啊:

“Rémy described the French Michelin inspector’s life as lonely, underpaid drudgery, driving around France for weeks on end, dining alone, under intense pressure to file detailed reports on strict deadlines. He maintained that the guide had become lax in its standards. Though Michelin states that its inspectors visited all 4,000 reviewed restaurants in France every 18 months, and all starred restaurants several times a year, Rémy said only about one visit every 3½ years was possible because there were only 11 inspectors in France when he was hired, rather than the 50 or more hinted by Michelin. That number, he said, had shrunk to five by the time he was fired in December 2003.
Rémy also accused the guide of favouritism. He alleged that Michelin treated famous and influential chefs, such as Paul Bocuse and Alain Ducasse, as “untouchable” and not subject to the same rigorous standards as lesser-known chefs. Michelin denied Rémy’s charges, but refused to say how many inspectors it actually employed in France. In response to Rémy’s statement that certain three-star chefs were sacrosanct, Michelin said, “There would be little sense in saying a restaurant was worth three stars if it weren’t true, if for no other reason than that the customer would write and tell us.”
(引自wikipedia)

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