| 中文摘要 | 第1-4页 |
| ABSTRACT | 第4-8页 |
| Chapter I Introduction | 第8-12页 |
| Chapter II Translation problems with Chinese famous food and special products | 第12-21页 |
| ·Distortion of original meanings | 第12-14页 |
| ·Loss of original meanings | 第14-18页 |
| ·Different versions for the same dish | 第18-21页 |
| Chapter III The interpretive approach and translating procedures for Chinese food names | 第21-48页 |
| ·Definition and Core Ideas of the Interpretive Theory | 第21-23页 |
| ·Objects of interpretive translation | 第23-24页 |
| ·Cognitive complement | 第24-28页 |
| ·Cognitive baggage | 第25-26页 |
| ·Cognitive Context | 第26-28页 |
| ·The translating process | 第28-32页 |
| ·Comprehension | 第28-29页 |
| ·De-verbalization | 第29-31页 |
| ·Reformulation | 第31-32页 |
| ·Verification | 第32页 |
| ·Faithfulness and sense equivalence | 第32-34页 |
| ·Procedures for translating Chinese food names | 第34-48页 |
| ·Comprehending the original names of Chinese foods | 第34-38页 |
| ·Extracting out the sense | 第38-40页 |
| ·Reformulating the sense | 第40-46页 |
| ·Verifying the English version | 第46-48页 |
| Chapter IV Translation principles and translation methods of Chinese foods | 第48-59页 |
| ·Practical translation principles for Chinese food names | 第48-51页 |
| ·Proper comprehension of original Chinese food names | 第48-49页 |
| ·Successful conveyance of artistic elements | 第49-50页 |
| ·Correct avoidance of different versions | 第50-51页 |
| ·Translation of Chinese food names and suggested versions | 第51-59页 |
| ·Self-descriptive names | 第51-55页 |
| ·Artistic names | 第55-58页 |
| ·Half-artistic and half-descriptive names | 第58-59页 |
| Chapter V Conclusion | 第59-61页 |
| Bibliography | 第61-63页 |
| Publications during MA Studies | 第63-64页 |
| Acknowledgements | 第64页 |
