| ABSTRACT | 第2-3页 |
| 摘要 | 第4-8页 |
| Chapter Ⅰ Introduction | 第8-14页 |
| 1.1 Backround of the Study | 第8-10页 |
| 1.2 Significance of the Study | 第10-11页 |
| 1.3 Research Methodology | 第11-12页 |
| 1.4 Overall Structure of the Study | 第12-14页 |
| Chapter Ⅱ Literature Review | 第14-28页 |
| 2.1 Chinese Cuisine Culture | 第14-16页 |
| 2.1.1 Four Major Cuisine Styles | 第14-15页 |
| 2.1.2 Cooking Art | 第15-16页 |
| 2.2 Chinese Dish Names and Their Translation | 第16-25页 |
| 2.2.1 Rules of Naming Chinese Dishes | 第17-21页 |
| 2.2.2 Functions of Chinese Dish Names | 第21-23页 |
| 2.2.3 Problems with the English Translation of Chinese Dish Names | 第23-25页 |
| 2.3 Previous Study of Chinese Dish Name Translation | 第25-28页 |
| Chapter Ⅲ Theoretical Framework | 第28-39页 |
| 3.1 Introduction to Schema Theory | 第28-35页 |
| 3.1.1 Definition of Schema | 第28-29页 |
| 3.1.2 Classification of Schemata | 第29-32页 |
| 3.1.3 Features of Schemata | 第32-33页 |
| 3.1.4 Roles of Schemata | 第33-35页 |
| 3.2 The Relationship between Schema Theory and Translation | 第35-39页 |
| Chapter Ⅳ Application of Schema Theory to Chinese Dish Name Translationin A Bite of China | 第39-66页 |
| 4.1 Differences between Chinese and English Dish Names | 第39-50页 |
| 4.1.1 Differences in Linguistic Schemata | 第39-43页 |
| 4.1.2 Differences in Formal Schemata | 第43-46页 |
| 4.1.3 Differences in Content Schemata | 第46-50页 |
| 4.2 Application of Schema Theory to the Decoding Process | 第50-53页 |
| 4.2.1 Activating Existing Schemata in the Translator | 第50-51页 |
| 4.2.2 Setting up Relevant Schemata in the Translator | 第51-53页 |
| 4.3 Application of Schema Theory to the Re-encoding Process | 第53-66页 |
| 4.3.1 Translation Strategies to Deal with Differences in Linguistic Schemata | 第55-57页 |
| 4.3.2 Translation Strategies to Deal with Differences in Formal Schemata | 第57-60页 |
| 4.3.3 Translation Strategies to Deal with Differences in Content Schemata | 第60-66页 |
| Chapter Ⅴ Conclusion | 第66-71页 |
| 5.1 Major Findings of the Study | 第66-68页 |
| 5.2 Implications of the Study | 第68-69页 |
| 5.3 Limitations of the Study | 第69页 |
| 5.4 Suggestions for Further Studies | 第69-71页 |
| REFERENCES | 第71-74页 |
| ACKNOWLEDGEMENTS | 第74-75页 |
