| Acknowledgements | 第1-6页 |
| 摘要 | 第6-8页 |
| Abstract | 第8-10页 |
| Abbreviations | 第10页 |
| List of Tables | 第10-13页 |
| Chapter 1 Introduction | 第13-16页 |
| ·Research Background | 第13页 |
| ·Significance of the Research | 第13-14页 |
| ·Research Questions | 第14页 |
| ·Data Collection and Methodology | 第14-15页 |
| ·Organization of the Thesis | 第15-16页 |
| Chapter 2 Literature Review | 第16-26页 |
| ·Studies on Text Typology Abroad | 第16-20页 |
| ·Studies on Text Typology at Home | 第20-23页 |
| ·Studies on the C-E Translation of Brochures at Home | 第23-26页 |
| Chapter 3 Theoretical Framework | 第26-35页 |
| ·Newmark's Translation Theory | 第26-31页 |
| ·Newmark's Views on Translation | 第26-27页 |
| ·Newmark's Translation Methods | 第27-31页 |
| ·Newmark's Views on Text Typology | 第31-32页 |
| ·Semantic Translation and Communicative Translation and Text Types | 第32-33页 |
| ·Summary | 第33-35页 |
| Chapter 4 A Text Typology Approach to Food Brochures | 第35-52页 |
| ·Brief Introduction of Food Brochures | 第35-37页 |
| ·The Background for the Forming of Food Brochures | 第35-36页 |
| ·The Definition of Food Brochures | 第36页 |
| ·The Features of Food Brochures | 第36-37页 |
| ·Functions of Food Brochures | 第37-38页 |
| ·Informing | 第37页 |
| ·Advertising and Appealing | 第37-38页 |
| ·Text Type of Food Brochures | 第38页 |
| ·Comparison Between Chinese and English Food Brochures | 第38-52页 |
| ·The Similarities Between Chinese and English Food Brochures | 第39-40页 |
| ·The Differences Between Chinese and English Food Brochures | 第40-52页 |
| Chapter 5 Principles and Strategies in Translating Food Brochures | 第52-75页 |
| ·Current Problems in the C-E Translation of Food Brochures | 第52-62页 |
| ·Translation Errors on Functional Level | 第52-54页 |
| ·Translation Errors on Cultural Level | 第54-57页 |
| ·Translation Errors on Linguistic Level | 第57-61页 |
| ·Summary | 第61-62页 |
| ·Translation Principles in the C-E Translation of Food Brochures | 第62-64页 |
| ·Function-oriented Principle | 第62-63页 |
| ·Reader-centered Principle | 第63-64页 |
| ·Translation Strategies in the C-E Translation of Food Brochures | 第64-75页 |
| ·Literal Translation | 第65-66页 |
| ·Omission | 第66-70页 |
| ·Addition | 第70-73页 |
| ·Reconstruction | 第73-75页 |
| Chapter 6 Conclusion | 第75-77页 |
| ·Major Findings of the Thesis | 第75-76页 |
| ·Limitations of the Thesis | 第76页 |
| ·Suggestions for Further Studies | 第76-77页 |
| Bibliography | 第77-81页 |
| Papers Published During the Study for M. A. Degree | 第81页 |
