| 摘要 | 第1-8页 |
| Abstract | 第8-10页 |
| Contents | 第10-13页 |
| Introduction | 第13-21页 |
| ·Motivation of the Thesis | 第13-14页 |
| ·Previous Studies on C-E Menu Translation | 第14-18页 |
| ·Significanoe of the Thesis | 第18-19页 |
| ·The Structure of the Thesis | 第19-21页 |
| Chapter 1 An Introduction to the two anthentic Translation Books | 第21-60页 |
| ·English Versions of Chinese Menu and C-E Menu Translation | 第21-23页 |
| ·Features Reflected from the Two Translation Books | 第23-33页 |
| ·Conciseness in Style | 第24-26页 |
| ·Accuracy in Wording | 第26-29页 |
| ·Clearness in Explanation | 第29-33页 |
| ·Translation Principles Reflected from the Two Books | 第33-42页 |
| ·Preference to Objectiveness | 第33-36页 |
| ·Preference to Conciseness | 第36-39页 |
| ·Preference to Cross-cultural Conflicts | 第39-42页 |
| ·Orientation from Cooking-translation from the Two Books | 第42-57页 |
| ·Cooking translation | 第42-52页 |
| ·Literal Translation for Home-style Cooking | 第43-46页 |
| ·Literal Translation+Explanation for Traditional Dishes | 第46-48页 |
| ·Transliteration+Explanation for Local snacks | 第48-50页 |
| ·Creation for Newly-developed Dishes | 第50-52页 |
| ·Conditions for the Feasibility | 第52-57页 |
| ·Translatability of the Chinese Menu | 第52-54页 |
| ·Readers' acceptance of the translation | 第54-57页 |
| ·Significance of the Two Books | 第57-60页 |
| Chapter 2 Naming Features of the Chinese Dishes and the PresentSituation of the Chinese Menu Translation | 第60-91页 |
| ·Naming Features | 第60-68页 |
| ·Objective Naming | 第61-64页 |
| ·Figurative Naming | 第64-66页 |
| ·Objective+Figurative Naming | 第66-68页 |
| ·Present Situation of C-E Menu Translation in China | 第68-91页 |
| ·The Main Stream of C-E Menu Translation Methods | 第69-74页 |
| ·Literal Translation with Free Translation as Subsidiary | 第69-72页 |
| ·Combination of Transliteration, Literal Translation and Free Translation | 第72-74页 |
| ·Problems Existing in the Present C-E menu translation | 第74-80页 |
| ·Unidentical Naming | 第75-77页 |
| ·Lack of Naming for Some Dishes | 第77-78页 |
| ·Irrelevant Names to Some Dishes | 第78-80页 |
| ·Causes of the Problems | 第80-91页 |
| ·Differences in Geographic Diet | 第81-86页 |
| ·Differences in the Conception of Food Culture between Chinese and Western Countries | 第86-88页 |
| ·Limitations of Translators' Competence | 第88-91页 |
| Chapter 3 Solutions Applicable to Solving the Problems of ChineseMenu translation | 第91-123页 |
| ·Applicable translation Principles | 第91-107页 |
| ·Preference to Objectiveness | 第92-94页 |
| ·Preference to Accuracy | 第94-98页 |
| ·Preference to Conciseness | 第98-103页 |
| ·Preference to Conventionalness | 第103-107页 |
| ·Applicable Translation Methods | 第107-123页 |
| ·Literal Translation | 第108-110页 |
| ·Free Translation | 第110-114页 |
| ·Transliteration | 第114-120页 |
| ·Loan Translation | 第120-123页 |
| Conclusion | 第123-126页 |
| Bibliography | 第126-129页 |
| Acknowledgements | 第129页 |
