| 摘要 | 第3-5页 |
| Abstract | 第5-6页 |
| Chapter 1 Introduction | 第10-14页 |
| 1.1 Research Background | 第10-11页 |
| 1.2 Research Significance | 第11-12页 |
| 1.3 Research Questions | 第12页 |
| 1.4 Research Method | 第12-13页 |
| 1.5 Thesis Structure | 第13-14页 |
| Chapter 2 Literature Review | 第14-23页 |
| 2.1 Literature Review of the Theoretical Studies | 第14-18页 |
| 2.1.1 Communicative Translation | 第15-16页 |
| 2.1.2 Semantic Translation | 第16-17页 |
| 2.1.3 Text Functions and Text Typology | 第17-18页 |
| 2.2 Literature Review of Cuisine Name Translation | 第18-23页 |
| 2.2.1 International Studies | 第18-20页 |
| 2.2.2 Domestic Studies | 第20-21页 |
| 2.2.3 Halal Food | 第21-23页 |
| Chapter 3 Chinese Halal Cuisine | 第23-28页 |
| 3.1 Defining Chinese Halal Cuisine | 第23-24页 |
| 3.2 Characteristics of Chinese Halal Cuisine | 第24-26页 |
| 3.2.1 Regional and Ethnic Characteristics | 第24-25页 |
| 3.2.2 Mixed and Distinctly Religious | 第25-26页 |
| 3.3 Classification of Chinese Halal Cuisine | 第26-28页 |
| Chapter 4 Translation of the Names of Chinese Halal Cuisine | 第28-44页 |
| 4.1 Characteristic of the Chinese Names of Halal Cuisine | 第28-32页 |
| 4.1.1 Descriptive Naming | 第29页 |
| 4.1.2 Rhetorical Naming | 第29-31页 |
| 4.1.3 Chinese-featured Naming | 第31-32页 |
| 4.1.4 Origin Naming | 第32页 |
| 4.2 The Function of Chinese Names of Halal Cuisine | 第32-36页 |
| 4.2.1 The Informative Function | 第33页 |
| 4.2.2. The Cultural Function | 第33-34页 |
| 4.2.3 The Expressive Function | 第34页 |
| 4.2.4 The Aesthetic Function | 第34-35页 |
| 4.2.5 The Vocative Function | 第35-36页 |
| 4.3 Problems in Translating the Chinese Names of Halal Cuisine | 第36-40页 |
| 4.3.1 Multiple Translations for the Same Cuisine Names | 第37-38页 |
| 4.3.2 Failure to Convey the Information in the Cuisine Names | 第38-39页 |
| 4.3.3 Failure to Convey the Cultural Elements in Cuisine Names | 第39-40页 |
| 4.4 Reasons Behind the Problems | 第40-44页 |
| 4.4.1 Lacking of Standardization in Translating | 第41页 |
| 4.4.2 Lacking of Language Competency | 第41-42页 |
| 4.4.3 Lacking of Cultural Awareness | 第42-44页 |
| Chapter 5 Application of the Communicative and Semantic Translation Theory to the Translation of the Chinese Names of Halal Cuisines | 第44-59页 |
| 5.1 Feasibility Analysis | 第44-47页 |
| 5.1.1 Analyzing from the Textual Attributes | 第44-45页 |
| 5.1.2 Analyzing from the Theoretical Attribute | 第45-47页 |
| 5.2 Application of the Communicative Translation | 第47-52页 |
| 5.2.1 The Translation of the Descriptive Chinese Names of Halal Cuisine | 第47-52页 |
| 5.2.1.1. Translation According to Main Ingredients | 第48-49页 |
| 5.2.1.2 Translation According to Cooking Method and Ingredients | 第49-51页 |
| 5.2.1.3 Translation According to Flavorings and Ingredients | 第51-52页 |
| 5.2.1.4 Translation According to Utensils, Shapes, and Ingredients | 第52页 |
| 5.3 Application of Semantic Translation | 第52-57页 |
| 5.3.1 The Translation of Names in Rhetorical Devices | 第53-56页 |
| 5.3.1.1 The Translation of Cuisine Names that Contain Metaphor | 第53-54页 |
| 5.3.1.2 The Translation of Cuisine Names that Contain Personification | 第54页 |
| 5.3.1.3 The Translation of Cuisine Names that Contain Simile | 第54-55页 |
| 5.3.1.4 The Translation of Cuisine Names that Contain Auspicious Words | 第55页 |
| 5.3.1.5 The Translation of Cuisine Names that Contain Allusions or Legends46 | 第55-56页 |
| 5.3.2 The Translation of Chinese-featured Cuisine Names | 第56-57页 |
| 5.4 The Application of Both Methods | 第57-59页 |
| Chapter 6 Conclusion | 第59-62页 |
| 6.1 Major Findings | 第59-60页 |
| 6.2 Limitations and Suggestions for Further Study | 第60-62页 |
| Bibliography | 第62-65页 |
| 发表论文 | 第65-66页 |
| Acknowledgment | 第66页 |
