| ACKNOWLEDGEMENTS | 第6-7页 |
| ABSTRACT | 第7页 |
| 摘要 | 第8-11页 |
| CHAPTER Ⅰ INTRODUCTION | 第11-14页 |
| 1.1 Research Background | 第11-12页 |
| 1.2 Significance of the Study | 第12-13页 |
| 1.3 Thesis Structure | 第13-14页 |
| CHAPTER Ⅱ LITERATURE REVIEW | 第14-18页 |
| 2.1 Previous Studies on C-E Menu Translation | 第14-15页 |
| 2.2 Problems in the Previous Studies | 第15-18页 |
| CHAPTER Ⅲ THEORETICAL FOUNDATION | 第18-30页 |
| 3.1 Basic Terms Concerning Intercultural Communication | 第18-22页 |
| 3.1.1 Definition of Culture | 第18-20页 |
| 3.1.2 Definition of Communication | 第20-21页 |
| 3.1.3 Definition of Intercultural Communication | 第21-22页 |
| 3.2 Basic Theories of Intercultural Communication | 第22-30页 |
| 3.2.1 Coordinated Management of Meaning | 第22-24页 |
| 3.2.2 Speech Codes Theory | 第24-26页 |
| 3.2.3 Cross-cultural Adaptation | 第26-30页 |
| ChapterⅣ FEATURES OF CHINESE DISHES AND PROBLEMS IN EXISTING TRANSLATION | 第30-49页 |
| 4.1 Features of Chinese Dishes | 第30-39页 |
| 4.1.1 The Perfect Combination of Color, Aroma, Taste and Shape | 第30-31页 |
| 4.1.2 The Classification of Chinese Dishes | 第31-33页 |
| 4.1.3 Methods of Cooking | 第33-34页 |
| 4.1.4 Four Cooking Styles in China | 第34-39页 |
| 4.1.4.1 Northern School | 第34-36页 |
| 4.1.4.2 Jiang-Zhe School | 第36-37页 |
| 4.1.4.3 Sichuan School | 第37-38页 |
| 4.1.4.4 Southern School | 第38-39页 |
| 4.2 Features of Chinese Dish Names | 第39-41页 |
| 4.3 Problems in Existing Translation | 第41-49页 |
| 4.3.1 Cultural Dislocation in the Translation of Chinese Dish Names | 第42-47页 |
| 4.3.1.1 Food Cultural Dislocation | 第43-44页 |
| 4.3.1.2 Non-food Cultural Dislocation | 第44-47页 |
| 4.3.2 Cultural Annexation | 第47-49页 |
| CHAPTERⅤ C-E MENU TRANSLATION PRINCIPLES AND STRATEGIES FROM IINTERCULTURAL PERSPECTIVE | 第49-65页 |
| 5.1 Translation Principles | 第49-56页 |
| 5.1.1 Intercultural-awareness-oriented Principle Based on Coordinated Management of Meaning | 第49-52页 |
| 5.1.2 Target-receptor-oriented Principle Based on Speech Codes Theory | 第52-54页 |
| 5.1.3 Chinese-culture-oriented Principle Based on Cross-cultural Adaptation | 第54-56页 |
| 5.2 Translation Strategies | 第56-65页 |
| 5.2.1 Hanyu Pinyin for Traditional Chinese Delicacies | 第57-59页 |
| 5.2.2 Literal Translation with Three Key Points—Fact-telling Dish Names | 第59-61页 |
| 5.2.2.1 Literal Translation | 第59页 |
| 5.2.2.2 Literal Translation with Three Key Points | 第59-61页 |
| 5.2.3 Free Translation plus Cultural Compensation—Dish Names with Cultural Elements | 第61-63页 |
| 5.2.3.1 Free Translation | 第61页 |
| 5.2.3.2 Free translation plus cultural compensation | 第61-63页 |
| 5.2.4 A Universal Translation Method | 第63-65页 |
| Chapter Ⅵ CONCLUSION | 第65-67页 |
| BIBLIOGRAPHY | 第67-69页 |
