| Acknowledgements | 第1-6页 |
| Abstract in Chinese | 第6-8页 |
| Abstract in English | 第8-10页 |
| Chapter 1 Introduction | 第10-13页 |
| Chapter 2 Language, Culture and Translation | 第13-21页 |
| ·Translation as an Intercultural Communication | 第13-18页 |
| ·Definition of Language | 第13页 |
| ·What’s Culture | 第13-16页 |
| ·Definition of Culture | 第13-15页 |
| ·Culture and Cooking Culture | 第15-16页 |
| ·Definition of Translation | 第16-17页 |
| ·Translation from the Perspective of Culture | 第17-18页 |
| ·The Relation between Language, Culture and Translation | 第18-21页 |
| Chapter 3 A Comparison between Chinese and Western Cooking Culture | 第21-30页 |
| ·Distinct Features of Chinese Cooking Culture | 第21-24页 |
| ·Extensive Selection of Ingredients | 第21-22页 |
| ·Consummate Cooking Techniques | 第22-23页 |
| ·Unsurpassed Cutting Skills | 第23页 |
| ·Great Attention to the Duration and Degree of Heating | 第23-24页 |
| ·Exceptional Foodstuff Carving, Garnishing and Setting of Dish | 第24页 |
| ·Differences between Chinese and Western Cooking Culture | 第24-29页 |
| ·Differences in Selection of Ingredients | 第25页 |
| ·Differences in Cooking Methods | 第25-28页 |
| ·Differences in Composition and Setting of Dishes | 第28页 |
| ·Differences in Concepts of Food | 第28-29页 |
| ·Shortcomings of Chinese Cooking | 第29-30页 |
| Chapter 4 Peter Newmark’s Theory on Translation | 第30-37页 |
| ·Text Typology and Text Type of Cooking Culture | 第30-32页 |
| ·Semantic and Communicative Translation | 第32-35页 |
| ·The Correlative Approach to Translation | 第35-37页 |
| Chapter 5 Suggested Methods for Chinese-English Cooking Culture Material (i.e. Ingredients Selection, Cooking Techniques, etc) Translation | 第37-44页 |
| ·Literal Translation or Literal Translation plus Explanation | 第38-41页 |
| ·Free Translation or Free Translation plus Explanation | 第41-42页 |
| ·Literal Translation plus Free Translation | 第42页 |
| ·Transliteration or Transliteration plus Literal Translation, Free Translation or Explanation | 第42-44页 |
| Chapter 6 Conclusion | 第44-45页 |
| Bibliography | 第45-47页 |
