| 摘要 | 第4-5页 |
| Abstract | 第5-6页 |
| Introduction | 第9-18页 |
| Chapter One Guidance of Nida’s Functional Equivalence Theory to Translation of Expressions of Food Culture in TV Documentary | 第18-30页 |
| 1.1 Nida’s Idea on Functional Equivalence in Translation | 第19-24页 |
| 1.1.1 Main Concepts | 第19-20页 |
| 1.1.2 Relativity of Translation Equivalence | 第20-21页 |
| 1.1.3 Translation Principles for Realizing Functional Equivalence | 第21-24页 |
| 1.2 Guidance to Translation of Expressions of Food Culture in TVDocumentary | 第24-30页 |
| 1.2.1 Definition of Expressions of Food Culture | 第24-26页 |
| 1.2.2 Features of TV Documentary | 第26-27页 |
| 1.2.3 Theoretical Guidance | 第27-30页 |
| Chapter Two Characteristics of Expressions of Food Culture in A Bite ofChina | 第30-38页 |
| 2.1 Linguistic Features | 第31-33页 |
| 2.2 Cultural Features | 第33-38页 |
| Chapter Three Realization of Functional Equivalence of Expressions ofFood Culture in A Bite of China | 第38-56页 |
| 3.1 Realization of Semantic Equivalence | 第38-48页 |
| 3.1.1 Literal Translation | 第39-41页 |
| 3.1.2 Literal Translation with Explanation | 第41-43页 |
| 3.1.3 Transliteration | 第43-45页 |
| 3.1.4 Transliteration with Explanation | 第45-46页 |
| 3.1.5 Free Translation | 第46-47页 |
| 3.1.6 Free Translation with Explanation. | 第47-48页 |
| 3.2 Realization of Formal Equivalence | 第48-51页 |
| 3.2.1 Literal Translation with Explanation | 第48-50页 |
| 3.2.2 Transliteration with Explanation | 第50-51页 |
| 3.3 Realization of Cultural Equivalence | 第51-56页 |
| 3.3.1 Free Translation.. | 第52-53页 |
| 3.3.2 Free Translation with Explanation. | 第53-54页 |
| 3.3.3 Transliteration with Explanation | 第54-56页 |
| Conclusion | 第56-58页 |
| Works Cited | 第58-61页 |
| Acknowledgements | 第61-62页 |
| Informative Abstract in Chinese | 第62-65页 |
| Résumé and Publications since Entering the Program | 第65页 |
