| 摘要 | 第1-5页 |
| Abstract | 第5-7页 |
| Contents | 第7-10页 |
| Chapter One Introduction | 第10-16页 |
| ·Background of the Study | 第10-11页 |
| ·The Aim of the Study | 第11页 |
| ·Significance of the Study | 第11-13页 |
| ·Research Questions | 第13页 |
| ·Data Source | 第13-14页 |
| ·The Methodology of the Study | 第14页 |
| ·The Organization of the Study | 第14-16页 |
| Chapter Two Literature Review | 第16-26页 |
| ·Relevant Studies on Chinese-English Translation of Chinese Cuisine Names | 第16-19页 |
| ·Chinese Cuisine Name and Its Translation | 第19页 |
| ·Features of Chinese Cuisine names | 第19-24页 |
| ·Application of Abbreviation | 第20页 |
| ·Application of Metaphor | 第20-21页 |
| ·Application of Four-Character Expressions | 第21页 |
| ·Social Characteristic | 第21-22页 |
| ·Cultural Context | 第22-24页 |
| ·Problems of Chinese – English Cuisine Translation | 第24-26页 |
| Chapter Three A Brief Introduction to Reception Aesthetics | 第26-35页 |
| ·Historical Background and Development of Reception Aesthetics | 第26-27页 |
| ·Main Ideas of Reception Aesthetics | 第27-33页 |
| ·The Idea of Literary Work | 第28-29页 |
| ·The Idea of Reception | 第29-30页 |
| ·The Idea of Reader’s Role and Status | 第30-31页 |
| ·The Idea of Aesthetic Experience | 第31-32页 |
| ·The Idea of Horizon of Expectations | 第32-33页 |
| ·The Appropriateness of Reception Aesthetics in Translation | 第33-35页 |
| Chapter Four Reception Aesthetics in the Translation of Chinese Cuisine Names | 第35-48页 |
| ·Aesthetic Activities in Translation of Chinese Cuisine Name | 第35-38页 |
| ·Translator and Reception | 第35-36页 |
| ·The Invisible Participation of the Consumers | 第36-37页 |
| ·The Change of Aesthetic Distance and Horizon of Expectation | 第37-38页 |
| ·Aesthetic Values in Chinese Cuisine Names | 第38-41页 |
| ·Beauty of Earthliness with Explicit Terms | 第38-39页 |
| ·Beauty of Poetry with Vivid Rhetoric | 第39-40页 |
| ·Beauty of Emotion with Imaginary Atmosphere | 第40-41页 |
| ·Aesthetic Standards in the Translation of Chinese Cuisine Names | 第41-44页 |
| ·Cultural Standard | 第41-42页 |
| ·Communicative Standard | 第42-44页 |
| ·Suggestive Strategies to the Translation of Chinese Cuisine Names | 第44-48页 |
| ·Paying Attention to Readers’ Reception | 第45-46页 |
| ·Paying Attention to the Shift of Readers’ Aesthetic Expectations | 第46-48页 |
| Chapter Five Conclusion | 第48-52页 |
| ·Summary | 第48-49页 |
| ·Limitations of the Study | 第49-50页 |
| ·Suggestions for Future Study | 第50-52页 |
| Bibliography | 第52-55页 |
| 导师及作者简介 | 第55-57页 |
| Acknowledgements | 第57页 |
