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It is a fallacy to think that carping is the strongest form of criticism: the important work begins after the artist's mistakes have been pointed out, and the reviewer can't put it off indefinitely with sneers, although some neophytes might be tempted to try: "When in doubt, stick out your tongue" is a safe rule that never cost one any readers. But there's nothing strong about it, and it has nothing to do with the real business of criticism, which is to do justice to the best work of one's time, so that nothing gets lost.
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"Program Notes," pp. xvi-xvii

 

Wilfrid Sheed

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As a matter of general principle, I believe there can be no doubt that criticism in time of war is essential to the maintenance of any kind of democratic government ... too many people desire to suppress criticism simply because they think that it will give some comfort to the enemy to know that there is such criticism. If that comfort makes the enemy feel better for a few moments, they are welcome to it as far as I am concerned, because the maintenance of the right of criticism in the long run will do the country maintaining it a great deal more good than it will do the enemy, and will prevent mistakes which might otherwise occur.

 

Robert Taft

 

The fundamental act of criticism is a disinterested response to a work of literature in which all one's beliefs, engagements, commitments, prejudices, stampedings of pity and terror, are ordered to be quiet. We are now dealing with the imaginative, not the existential, with the "let this be," not with "this is," and no work of literature is better by virtue of what it says than any other work.

 

Northrop Frye

 

Critics of visual arts and of music describe in words — that is to say, a system of signs other than those made by brushes on canvas or chisels into stone or notes of music — those characteristics of painting or sculpture or music which can be described or analysed. Visual artists and composers can disregard critics on the ground that the medium of verbal criticism bears so indirect a relation to the medium in which they make something. Poets are in a different situation. With the development of so-called scientific methods of criticism they are made ever conscious that criticism of poetry is in the same medium of work as the art which they practise. “Close analysis” is useful to critics and readers. But for the poet there is the danger of disintegration of poetry into paraphrase, examination of technique, influences, all analysed in the language of criticism.

 

Stephen Spender

 

Kazantzakis is very clear about his belief in some "mystic law" at work in the world. … It must be admitted that Kazantzakis is at least tempted by nihilism and atheism. But … there are too many passages in his oeuvre where he makes it clear he does not want a merely human "god." Nor does he want a "god" who would be limited by our puny imagination. It is those who turn Kazantzakis's partial criticism (and partial appropriation) of traditional theism into an agnosticism or atheism who are unfaithful to Kazantzakis's texts. … neither a pantheistic nor a Buddhist/nihilist interpretation can stand up under the the weight of Kazantzakis's many writings about God.

 

Nikos Kazantzakis

 

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