| Abstract | 第1-7页 |
| 摘要 | 第7-10页 |
| Ⅰ Introduction | 第10-12页 |
| Ⅱ Literature Review | 第12-18页 |
| ·Early Researches on menu translation | 第12-14页 |
| ·Problems exiting in the previous studies | 第14-15页 |
| ·Features and functions of menu | 第15-18页 |
| Ⅲ Interrelation between Language, culture and translation | 第18-26页 |
| ·Definition of language, culture and translation | 第18-21页 |
| ·The Interrelation between language, culture and translation | 第21-23页 |
| ·Cuisine culture in relation to culture | 第23-24页 |
| ·Cuisine culture and menu translation | 第24-26页 |
| Ⅳ Differences between Chinese and Western cuisine culture | 第26-42页 |
| ·Differences in dietary concept | 第26-31页 |
| ·“Eating-all”and pragmatism | 第26-29页 |
| ·Taste Orientation vs nutrition Orientation | 第29-31页 |
| ·Differences in cooking approach | 第31-35页 |
| ·Coordination orientation vs separation orientation | 第31-34页 |
| ·Free creation vs standardized practice | 第34-35页 |
| ·Differences in choosingmaterials | 第35-37页 |
| ·The differences between Chinese and Western food materials | 第35-36页 |
| ·The differences between preparing “hot”and “cold”dishes | 第36-37页 |
| ·Differences in dietary styles | 第37-42页 |
| ·Collectivism orientation vs individualism orientation | 第37-39页 |
| ·The differences in dinner set | 第39-42页 |
| Ⅴ Principles and strategies for translating Chinese dishes | 第42-59页 |
| ·Principles for translating Chinese dishes | 第42-44页 |
| ·The principle of equality | 第42-43页 |
| ·The principle of domestication and foreignization | 第43-44页 |
| ·Strategies for translating Chinese dishes | 第44-59页 |
| ·Strategies for translating descriptive dish names | 第45-50页 |
| ·Dishes indicating ingredients | 第45-46页 |
| ·Dishes suggesting preparation | 第46-48页 |
| ·Dishes indicating flavors | 第48-49页 |
| ·Dishes indicating location | 第49-50页 |
| ·Strategies for translating image-telling dish names | 第50-55页 |
| ·Dishes with rhetoric sense | 第50-52页 |
| ·Dishes with allusions | 第52-54页 |
| ·Dishes with auspicious sense | 第54-55页 |
| ·Strategies for translating newly-created dish names | 第55-59页 |
| ·The types of newly-created dish names | 第55-56页 |
| ·The features of newly-created dish names | 第56页 |
| ·Strategies for translating newly-created dish names | 第56-59页 |
| VI Conclusion | 第59-61页 |
| Bibliography | 第61-64页 |
| Appendix | 第64-65页 |
| Acknowledgements | 第65页 |
