| 内容提要 | 第1-6页 |
| Synopsis | 第6-10页 |
| Introduction | 第10-12页 |
| Chapter One Paradox of Translatability and Untranslatability | 第12-16页 |
| Chapter Two Theoretical Basis of Untranslatability | 第16-22页 |
| ·Relativity of the Principle of Isomorphs | 第16-17页 |
| ·Sapir-Whorf Hypothesis | 第17-18页 |
| ·Linguistic Untranslatability and Cultural Untranslatability Put forward by J. C. Catford | 第18-19页 |
| ·Peter Newmark’s Theory on Loss of Meaning | 第19-21页 |
| ·Vagueness | 第21-22页 |
| Chapter Three Untranslatability Caused by the Differences between English and Chinese | 第22-39页 |
| ·Untranslatability Caused by Linguistic Differences between English and Chinese | 第22-29页 |
| ·Unique Phonetic Features in Chinese and English | 第23-24页 |
| ·Unique Word-Formation in Chinese and English | 第24-26页 |
| ·Different Figure of Speech in Chinese and English | 第26-29页 |
| ·Palindrome | 第26-27页 |
| ·Pun | 第27-29页 |
| ·Untranslatability Caused by Culture Differences between English and Chinese | 第29-39页 |
| ·Differences of Thinking | 第29-32页 |
| ·Different Beliefs and Values | 第32-34页 |
| ·Different Customs and Living Environment | 第34-36页 |
| ·Historical Influence | 第36-37页 |
| ·Lexical Non-Equivalence Concerned with Cultural Difference | 第37-39页 |
| ·Absence of Terms | 第37页 |
| ·Discrepancy of Semantic Association | 第37-39页 |
| Chapter Four Chinese Cuisine Culture and the Analysis of Chinese Dish Names | 第39-49页 |
| ·Chinese Cuisine Culture | 第39-43页 |
| ·Eight Regional Cuisines | 第39-42页 |
| ·Chinese Cuisine Features | 第42-43页 |
| ·Chinese Dish Names | 第43-46页 |
| ·Constitution of Chinese Dish Names | 第44-45页 |
| ·Functions of Chinese Dish Names | 第45-46页 |
| ·Informative Function | 第45页 |
| ·Aesthetic Function | 第45-46页 |
| ·Cultural Function | 第46页 |
| ·Problems in the Existing English Translation of Chinese Dish Names | 第46-49页 |
| ·Failure in Conveying the Original Meaning | 第46-47页 |
| ·Multiple Translated Versions for One Dish Name | 第47-48页 |
| ·Antipathy Due to the Images in the English Version | 第48-49页 |
| Chapter Five Untranslatability on English Translation of Chinese Dish Names | 第49-59页 |
| ·Caused by Differences of Thinking | 第49-51页 |
| ·Caused by Different Beliefs and Values | 第51-53页 |
| ·Caused by Different Customs | 第53-54页 |
| ·Caused by Historical Influence | 第54-56页 |
| ·Caused by Lexical Non-Equivalence | 第56-59页 |
| Chapter Six Classification of Chinese Dish Names | 第59-64页 |
| ·Self-Descriptive Names | 第59-61页 |
| ·Names with the Major Ingredients and Seasonings | 第59页 |
| ·Names with the Cooking Methods and Ingredients | 第59-60页 |
| ·Names with the Flavor or Taste | 第60页 |
| ·Names with Cooking Utensils | 第60页 |
| ·Names with Abbreviation | 第60-61页 |
| ·Chinese Medicated Food Names | 第61页 |
| ·Names after a Person | 第61页 |
| ·Names after a Place | 第61-62页 |
| ·Names with Metaphor | 第62页 |
| ·Names with Legend or Allusion | 第62-63页 |
| ·Propitious Names | 第63-64页 |
| Chapter Seven Suggested Translation Methods for Chinese Dish Names | 第64-73页 |
| ·Literal Translation | 第64-67页 |
| ·Literal Translation with Explanation | 第67-69页 |
| ·Free Translation with Literal Translation or Explanation | 第69-71页 |
| ·Free Translation or Literal Translation with Brief Background Explanation | 第71-73页 |
| Conclusion | 第73-75页 |
| Bibliography | 第75-78页 |
| 摘要 | 第78-81页 |
| Abstract | 第81-85页 |
| Acknowledgements | 第85-86页 |
| 导师及作者简介 | 第86页 |
