| Abstract | 第1-6页 |
| 中文摘要 | 第6-9页 |
| 1. Introduction | 第9-12页 |
| ·Research Motivation | 第9页 |
| ·Research Significance | 第9-10页 |
| ·Research Methodology | 第10页 |
| ·Thesis Structure | 第10-12页 |
| 2. Literature Review | 第12-20页 |
| ·The Background of the Functionalist Approaches | 第12-14页 |
| ·The Linguistics Foundation of the Functionalist Approaches | 第12-13页 |
| ·The Different Annotation on Equivalence | 第13-14页 |
| ·The Origin and Development of the Functionalist Approaches | 第14-17页 |
| ·The First Stage of Development | 第14-15页 |
| ·The Second Stage of Development | 第15-16页 |
| ·The Third Stage of Development | 第16页 |
| ·The Fourth Stage of Development | 第16-17页 |
| ·Development and Application of Functionalist Approaches in China | 第17-18页 |
| ·Previous Studies on Translation of Chinese Food Product Instruction | 第18-20页 |
| 3. Description of Food Product Instruction | 第20-33页 |
| ·Classification of Chinese Food Product Instruction | 第20页 |
| ·Constitutions and Information Types of Food Product Instruction | 第20-23页 |
| ·Text Types of Food Product Instruction | 第23-24页 |
| ·Comparison of Chinese Food Product Instruction with Western Food Product Instruction | 第24-26页 |
| ·Writing Features of Chinese Food Product Instruction | 第24-25页 |
| ·Writing Features of Western Food Product Instruction | 第25-26页 |
| ·Differences between Chinese Food Cultures and Western Food Cultures | 第26-29页 |
| ·Psychological Differences | 第26-27页 |
| ·Aesthetic Differences | 第27页 |
| ·Value Differences | 第27-28页 |
| ·Structural Differences | 第28-29页 |
| ·Issues Considered in Chinese Food Product Instruction Translation | 第29-33页 |
| ·Difficulties in Chinese Food Product Instruction Translation | 第29-30页 |
| ·Problems in Current Chinese Food Product Instruction Translation | 第30-33页 |
| 4. Application of Functionalist Approaches on C-E Translation of Food Product Instruction | 第33-50页 |
| ·Chinese Food Product Instruction Analysis Based on Functionalist Approaches | 第33-36页 |
| ·Skopos of Chinese Food Product Instruction Translation | 第33页 |
| ·Text Function of Food Product Instruction | 第33-35页 |
| ·Roles in Food Product Instruction Translational Action | 第35-36页 |
| ·Principles in Translating Chinese Food Product Instruction | 第36-40页 |
| ·“Faithfulness” Principle | 第36-37页 |
| ·“Expressiveness” Principle | 第37-38页 |
| ·“Adequacy” Principle | 第38-39页 |
| ·The Relationship between the Three Principles | 第39-40页 |
| ·Strategies in Translating Chinese Food Product Instruction | 第40-50页 |
| ·Factors to Be Considered in the Chinese Food Product Instruction Translation | 第40-41页 |
| ·Suggested Strategies of Chinese Food Product Instruction Translation | 第41-43页 |
| ·Translation Approaches on C-E Translation of Food Product Instruction from the Perspective of Functionalists Approaches | 第43-49页 |
| ·Some Suggested Solutions to the Current Problems of Chinese Food Product Instruction | 第49-50页 |
| 5. Conclusion | 第50-52页 |
| ·Summary | 第50页 |
| ·Major Achievements of the Research | 第50-51页 |
| ·Limitations and Suggestions of the Research | 第51-52页 |
| Bibliographies | 第52-54页 |
| Acknowledgements | 第54页 |
