| 摘要 | 第1-6页 |
| Abstract | 第6-10页 |
| Chapter Ⅰ Introduction | 第10-13页 |
| Chapter Ⅱ On Chinese Food | 第13-20页 |
| ·The status of food and its translation in society | 第13-14页 |
| ·Functions of Chinese food | 第14-17页 |
| ·Satisfying hunger | 第15页 |
| ·Promoting health and treating diseases | 第15-16页 |
| ·Building relationships among people | 第16页 |
| ·Enhancing family values | 第16-17页 |
| ·Features of Chinese dishes | 第17-20页 |
| ·A wide range of raw materials | 第17页 |
| ·Various cutting methods | 第17页 |
| ·Various cooking methods | 第17-18页 |
| ·Multiple flavors | 第18页 |
| ·The fruitful characteristics of the names of Chinese dishes | 第18-20页 |
| Chapter Ⅲ A Brief Overview of Translation Theories | 第20-28页 |
| ·Definitions of translation and translators'roles | 第20-21页 |
| ·Peter Newmark's semantic translation and communicative translation | 第21-24页 |
| ·Other translation strategies | 第24-26页 |
| ·Literal translation | 第24-25页 |
| ·Borrowing | 第25页 |
| ·Transliteration | 第25页 |
| ·Cultural substitution | 第25页 |
| ·Omission | 第25-26页 |
| ·Genre and translation | 第26-28页 |
| ·Definition of genre | 第26-27页 |
| ·Difficulties that genre creates for translators | 第27-28页 |
| Chapter Ⅳ Research Methodology and Corpus | 第28-38页 |
| ·Research methodology | 第28-34页 |
| ·Quantitative research | 第29-34页 |
| ·Qualitative research | 第34页 |
| ·Sources of the corpus | 第34-38页 |
| ·Two recipe books of the 1960s | 第35页 |
| ·Two translations of Dream of the Red Chamber | 第35-36页 |
| ·The English Version of Chinese Dish Menu | 第36-37页 |
| ·Fifty Chinese restaurants'take-away menus | 第37-38页 |
| Chapter Ⅴ Attitudes towards the Chinese Menus | 第38-44页 |
| ·Analysis of the interviews with owners/managers of Chinese restaurants | 第38-41页 |
| ·Analysis of interviews with non-Chinese customers | 第41-44页 |
| Chapter Ⅵ Approaches to Translating Chinese Dish Names | 第44-68页 |
| ·Genre | 第44-48页 |
| ·Examples from sources | 第45-46页 |
| ·Similarities in the translations of the different genres | 第46-47页 |
| ·Differences in the translations of different genres | 第47-48页 |
| ·Popularity | 第48-51页 |
| ·The application of Newmark's communicative translation and semantic translation | 第51-68页 |
| ·The translation of the materials | 第51-54页 |
| ·The translation of the cooking methods | 第54-57页 |
| ·The translation of the shapes | 第57-58页 |
| ·The translation of the colors | 第58-59页 |
| ·The translation of the tastes | 第59-61页 |
| ·The translation of the containers | 第61-62页 |
| ·The translation of people's names | 第62-63页 |
| ·The translation of place names | 第63-64页 |
| ·The translation of "Chinese-style food" | 第64-68页 |
| Chapter Ⅶ Conclusion | 第68-70页 |
| Bibliography | 第70-74页 |
| Appendices | 第74-76页 |
| Appendix A | 第74-75页 |
| Appendix B | 第75-76页 |
| Acknowledgements | 第76-77页 |
| Published Paper | 第77页 |
