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One would have thought that the notion of an impersonal critic was as patently absurd as that of an impersonal person: yet playwrights still cherish it as a sort of holy ideal. Admittedly, we all make mystiques: but this one is particularly wishful. The man who asks for an anonymous, impersonal criticism is trying to elevate criticism to the status of a science; whereas it is, I am afraid, only an art. The critic's business is to write readable English: the playwright's to write speakable English. Beyond that it is every man for himself.
--
"George Jean Nathan" (1953), p. 61

 

Kenneth Tynan

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Criticism will need an injection of humility — that is, a recognition of its role as ancillary to the arts, needed only occasionally in a temporary capacity. Since the critic exists only for introducing and explaining, he must be readily intelligible; he has no special vocabulary: criticism is in no way a science or a system.

 

Jacques Barzun

 

Art is that imaginative expression of human energy, which, through technical concretion of feeling and perception, tends to reconcile the individual with the universal, by exciting in him impersonal emotion. And the greatest Art is that which excites the greatest impersonal emotion in an hypothecated perfect human being.

 

John Galsworthy

 

I survive almost any onslaught with a shrug, which must appear as arrogance, but really isn't because I'm not an arrogant person. When you write a play, you make a set of assumptions — that you have something to say, that you know how to say it, that its worth saying, and that maybe someone will come along for the ride. That's all. And then you go about your business, assuming you'd be the first to know if your talent has collapsed.
I don't think I've been a commercial playwright ever. By some curious mischance, a couple of my plays managed to hit an area where commercial success was feasible. But it's wrong to think I'm a commercial playwright who has somehow ceased his proper function. I have always been the same thing — which is not a commercial playwright. I'm not after the brass ring. I very seldom get it anyway, and then it's accidental when I do. … So I write those things that interest me.

 

Edward Albee

 

I began my work as a film critic in 1967. I had not thought to be a film critic, and indeed had few firm career plans apart from vague notions that I might someday be a political columnist or a professor of English.
Robert Zonka, who was named the paper's feature editor the same day I was hired at the Chicago Sun-Times, became one of the best friends of a lifetime. One day in March 1967, he called me into a conference room, told me that Eleanor Keen, the paper's movie critic, was retiring, and that I was the new critic. I walked away in elation and disbelief, yet hardly suspected that this day would set the course for the rest of my life.

 

Roger Ebert

 

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 talents, 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.

 

Brad Bird