| 摘要 | 第1-8页 |
| Abstract | 第8-10页 |
| Chapter One Introduction | 第10-14页 |
| ·Research background | 第10-11页 |
| ·Research question | 第11页 |
| ·Research hypothesis | 第11-12页 |
| ·Thesis structure | 第12-14页 |
| Chapter Two Literature Review | 第14-32页 |
| ·Previous research findings at home and abroad | 第14-17页 |
| ·An overview of menu translation | 第14-17页 |
| ·An overview of the manual book entitled English Versions of Chinese Menu for Beijing 2008 Olympic Games | 第17页 |
| ·Definition and language functions of menu | 第17-19页 |
| ·Culinary differences in concept between China and the West | 第19-20页 |
| ·Chinese cookery | 第20-22页 |
| ·Classifications of Chinese dish names in the manual book entitled English Versions of Chinese Menu | 第22-27页 |
| ·Fact-telling dish names | 第23-24页 |
| ·Dish names with metaphors | 第24-25页 |
| ·Dish names after a person or a place | 第25-26页 |
| ·Dish names related to legend or allusion and auspicious dish names | 第26-27页 |
| ·Dish Names involving medicinal herbs and China-featured food | 第27页 |
| ·Current problems of Chinese menu translation | 第27-30页 |
| ·Problems | 第28-30页 |
| ·Causes | 第30页 |
| ·The manual book entitled English Versions of Chinese Menu for Beijing 2008 Olympic Games | 第30-31页 |
| ·Summary | 第31-32页 |
| Chapter Three Theoretical Framework of This Research | 第32-44页 |
| ·Historical review of functionalism theory | 第32-35页 |
| ·German functionalists | 第35-42页 |
| ·Katherina Reiss: text-typology | 第35-38页 |
| ·Hans J. Vermeer: Skopostheorie | 第38-40页 |
| ·Justa Holz-Manttari: theory of translational action | 第40页 |
| ·Christiane Nord: Function plus Loyalty | 第40-42页 |
| ·Theoretical foundation | 第42-43页 |
| ·Summary | 第43-44页 |
| Chapter Four Functionalism Theory Applied in the Manual Book Entitled English Versions of Chinese Menu | 第44-68页 |
| ·Translation purposes of the manual book entitled English Versions of Chinese | 第44-46页 |
| ·Translation principles in the manual book entitled English Versions of Chinese Menu | 第46-52页 |
| ·SL-Orientation | 第49-50页 |
| ·Conciseness | 第50-51页 |
| ·Accuracy | 第51-52页 |
| ·Translation techniques for rendering Chinese menu for Beijing 2008 Olympic Games | 第52-62页 |
| ·Literal translation | 第53-54页 |
| ·Free translation | 第54-59页 |
| ·Transliteration | 第59-61页 |
| ·Loan translation | 第61-62页 |
| ·Comments on the manual book entitled English Versions of Chinese Menu | 第62-67页 |
| ·The overall comment on the manual book entitled English Versions of Chinese Menu | 第62-64页 |
| ·Comment on translation value inclination in the manual book entitled English Versions of Chinese Menu | 第64-67页 |
| ·Summary | 第67-68页 |
| Chapter Five Conclusion | 第68-72页 |
| ·Summary and major findings | 第68-70页 |
| ·Implications of this study | 第70页 |
| ·Limitations of this study | 第70-71页 |
| ·Suggestions for future research | 第71-72页 |
| Bibliography | 第72-75页 |
| Appendix 1 | 第75-83页 |
| Appendix 2 | 第83-84页 |
| Acknowledgements | 第84页 |
