| Abstract | 第2-5页 |
| 摘要 | 第6-12页 |
| Chapter Ⅰ Introduction | 第12-17页 |
| 1.1 Background of the Study | 第12-14页 |
| 1.2 Significance of the Study | 第14-15页 |
| 1.3 Research Methodology | 第15页 |
| 1.4 Structure of the Thesis | 第15-17页 |
| Chapter Ⅱ Literature Review | 第17-28页 |
| 2.1 Chinese Cuisine Culture | 第17-21页 |
| 2.1.1 Features of Chinese Cuisine | 第17-19页 |
| 2.1.2 Categories of Chinese Cuisine | 第19-21页 |
| 2.2 Previous Studies of the Translation of Chinese Dish Names | 第21-25页 |
| 2.3 Previous Studies of the Chinese Dish Name Translation in A Bite of China | 第25-26页 |
| 2.4 Summary | 第26-28页 |
| Chapter Ⅲ Theoretical Framework | 第28-42页 |
| 3.1 Relevance Theory | 第28-34页 |
| 3.1.1 A Brief Introduction to Relevance Theory | 第28-30页 |
| 3.1.2 Principles of Relevance | 第30-32页 |
| 3.1.3 Ostensive-inferential Communication | 第32-34页 |
| 3.2 Relevance Translation Theory | 第34-40页 |
| 3.2.1 A Brief Introduction to Relevance Translation Theory | 第34-35页 |
| 3.2.2 Translation as a Dual Ostensive-inferential Communication | 第35-38页 |
| 3.2.3 Translation as an Interlingual Interpretive Use | 第38-39页 |
| 3.2.4 Translation as a Process of Seeking Optimal Relevance | 第39-40页 |
| 3.3 Summary | 第40-42页 |
| Chapter IV Analysis of Chinese Dish Names in A Bite of China | 第42-51页 |
| 4.1 Realistic Dish Names | 第42-45页 |
| 4.1.1 Names after Places and Ingredients | 第43页 |
| 4.1.2 Names after Raw Materials | 第43-44页 |
| 4.1.3 Names after Cooking Methods and Ingredients | 第44-45页 |
| 4.1.4 Names after Flavors and Colors | 第45页 |
| 4.2 Artistic Dish Names | 第45-50页 |
| 4.2.1 Names Related with Allusions | 第46-47页 |
| 4.2.2 Names Related with Metaphors | 第47-48页 |
| 4.2.3 Names Related with Auspicious Words | 第48-49页 |
| 4.2.4 Names Related with Folk Festivals | 第49-50页 |
| 4.3 Summary | 第50-51页 |
| Chapter V Relevance-theoretical Analysis of Translation Strategies for ChineseDish Names in A Bite of China | 第51-68页 |
| 5.1 Strategies for Realistic Dish Names from the Perspective of a DualOstensive-inferential Communication | 第52-58页 |
| 5.1.1 Literal Translation---Delivering Information of the Original | 第52-58页 |
| 5.1.2 Summary | 第58页 |
| 5.2 Strategies for Artistic Dish Names from the Perspective of Optimal Relevance | 第58-68页 |
| 5.2.1 Free Translation---Making Intention and Expectation Meet | 第59-62页 |
| 5.2.2 Free translation with Explanation---Extending the Target Receiver's CognitiveEnvironment | 第62-64页 |
| 5.2.3 Transliteration---Reproducing the Original Intentions | 第64-66页 |
| 5.2.4 Literal Translation with Explanation---Seeking Optimal Relevance | 第66-67页 |
| 5.2.5 Summary | 第67-68页 |
| Chapter Ⅵ Conclusion | 第68-72页 |
| 6.1 Major Findings of the Study | 第68-70页 |
| 6.2 Limitations and Suggestions for Further Study | 第70-72页 |
| References | 第72-75页 |
| Acknowledgements | 第75-76页 |
