| 摘要 | 第5-6页 |
| Abstract | 第6页 |
| Contents | 第7-9页 |
| Chapter 1 Introduction | 第9-12页 |
| 1.1 Research Background | 第9-10页 |
| 1.2 Research Significance | 第10页 |
| 1.3 Research Questions and Research Methods | 第10-11页 |
| 1.4 Thesis Structure | 第11-12页 |
| Chapter 2 Literature Review | 第12-14页 |
| 2.1 Brief Introduction of Modern Chinese Proses | 第12页 |
| 2.2 Previous Studies on Prose Translation | 第12-14页 |
| Chapter 3 Translation Aesthetics Theory and Artistic Flavor Theory | 第14-17页 |
| 3.1 Translation Aesthetics Theory | 第14-15页 |
| 3.2 Artistic Flavor Theory | 第15-17页 |
| Chapter 4 Representing Artistic Flavor in Modern Chinese Proses: A Case Study of the Author's Own Translation Practice | 第17-30页 |
| 4.1 General Techniques for Representing Artistic Flavor | 第17-19页 |
| 4.1.1 Equivalent Imitation | 第18页 |
| 4.1.2 Compensational Imitation | 第18-19页 |
| 4.1.3 Dynamic Imitation | 第19页 |
| 4.2 Representation of Artistic Flavor Embodied in Sound and Rhythm | 第19-23页 |
| 4.2.1 Representing Artistic Flavor Embodied in Sounds | 第19-21页 |
| 4.2.2 Artistic Flavor Embodied in Rhythm | 第21-23页 |
| 4.3 Representation of Artistic Flavor Embodied in Ideorealm and Atmosphere | 第23-25页 |
| 4.3.1 Representing Artistic Flavor Embodied in Artistic Image | 第23-24页 |
| 4.3.2 Representing Artistic Flavor Embodied in Cultural Image | 第24-25页 |
| 4.4 Representation of Artistic Flavor Embodied in Personal Discourse | 第25-30页 |
| 4.4.1 Representing Artistic Flavor Embodied in Figure of Speech | 第26-28页 |
| 4.4.2 Representing Artistic Flavor Embodied in Color Words | 第28-29页 |
| 4.4.3 Representing Artistic Flavor Embodied in Oral Language | 第29-30页 |
| Conclusion | 第30-31页 |
| References | 第31-33页 |
| Acknowledgements | 第33-34页 |
| APPENDIX A 翻译作品自评 | 第34-35页 |
| APPENDIX B 导师评语 | 第35-36页 |
| APPENDIX C 翻译实践 | 第36-55页 |
