| ACKNOWLEDGEMENTS | 第7-8页 |
| ABSTRACT | 第8页 |
| 摘要 | 第9-12页 |
| CHAPTER I INTRODUCTION | 第12-14页 |
| 1.1 Research Background | 第12-13页 |
| 1.2 Research Objectives | 第13页 |
| 1.3 Research Methodology | 第13-14页 |
| CHAPTER II LITERATURE REVIEW | 第14-19页 |
| 2.1 Domestic Studies on Translation of Chinese Diet Culture | 第14-15页 |
| 2.2 Overseas Studies on Translation of Chinese Diet Culture | 第15-16页 |
| 2.3 Comments on Previous Studies | 第16-19页 |
| CHAPTER III THEORETICAL FRAMEWORK: SKOPOSTHEORIE | 第19-25页 |
| 3.1 Basic Concepts | 第19-22页 |
| 3.2 Translation Principle | 第22-23页 |
| 3.3 Significance For Application | 第23-25页 |
| CHAPTER IV DISTINGUISHING FEATURES OF CHINESE AND WESTERN DIET CULTURE | 第25-33页 |
| 4.1 Features of Chinese Diet Culture | 第25-26页 |
| 4.1.1 Names of Dishes | 第25-26页 |
| 4.1.2 Cooking Styles | 第26页 |
| 4.2 Differences between Chinese Diet Culture and Western Diet Culture | 第26-28页 |
| 4.2.1 Cuisine Features | 第27-28页 |
| 4.2.2 Dining Styles | 第28页 |
| 4.3 Difficulties Caused by Cultural and Linguistic Differences in Translation | 第28-33页 |
| 4.3.1 Cultural-loaded Expressions | 第28-31页 |
| 4.3.2 Structural and Grammatical Differences | 第31-33页 |
| CHAPTER V APPLICATION OF SKOPOSTHEORIE TO THE TRANSLATION OF CHINESE DIET CULTURE | 第33-40页 |
| 5.1 For Culture-Loaded Words | 第33-34页 |
| 5.2 For Names of Staple Food | 第34-39页 |
| 5.3 For Verbs on Cooking | 第39页 |
| 5.4 For Words of Geographical Names | 第39-40页 |
| CHAPTER VI CONCLUSION | 第40-42页 |
| BIBLIOGRAPHY | 第42-45页 |
| APPENDIX 1 Source Text of A Bite of China | 第45-53页 |
| APPENDIX 2 Target Text of A Bite of China | 第53-64页 |
