| Abstract | 第1-8页 |
| Abstract in Chinese | 第8-11页 |
| 1. Introduction | 第11-12页 |
| 2. Literature Review | 第12-22页 |
| ·Background of functional translation theory | 第12-16页 |
| ·Linguistics basis for functional translation theory | 第13-14页 |
| ·Different interpretations to "equivalence" | 第14-16页 |
| ·Development of functional translation theory | 第16-21页 |
| ·The first phase of development -- Katherina Reiss: Text Type Classification | 第16-17页 |
| ·The second phase of development -- Hans Vermeer: Skopostheorie | 第17-20页 |
| ·The third phase of development | 第20-21页 |
| ·New Perspective on translation | 第21-22页 |
| 3. Introduction of the food manuals | 第22-33页 |
| ·Research to English translation of Chinese food manuals | 第22-26页 |
| ·The characteristics of food manuals | 第22-24页 |
| ·The study to English translation of food manuals | 第24-26页 |
| ·Significance of the research | 第26页 |
| ·Comparative study of Chinese and English food manual | 第26-33页 |
| ·The different characteristics of writing style | 第26-31页 |
| ·Dietary and cultural differences | 第31-33页 |
| 4. Research Methods | 第33-35页 |
| ·Functional analysis and cultural orientation method | 第34页 |
| ·Data collection | 第34-35页 |
| 5. The principles of English translation of Chinese foodmanuals | 第35-44页 |
| ·Text functions of the food manuals | 第35-37页 |
| ·Function of information conveying | 第35-36页 |
| ·Function of expression | 第36-37页 |
| ·Function of inducement | 第37页 |
| ·Language features of food manuals | 第37-39页 |
| ·Communicative function | 第37-38页 |
| ·Semantic function | 第38-39页 |
| ·The three principles of English translation of food manuals | 第39-42页 |
| ·Principle of “faithfulness” | 第39-40页 |
| ·Principle of “expressiveness” | 第40-41页 |
| ·Principle of "appropriateness" | 第41-42页 |
| ·Relationships between the three principles | 第42-43页 |
| ·Factors to be considered in English translation of Chinese food manual | 第43-44页 |
| 6. Methods for English translation of Chinese food manual | 第44-53页 |
| ·Method of addition | 第44-46页 |
| ·Method of explication | 第46-47页 |
| ·Method of domestication | 第47-48页 |
| ·Method of deletion | 第48-49页 |
| ·Method of adaptation | 第49-50页 |
| ·Special skills for English translation of Chinese food manual | 第50-53页 |
| ·Skill of pulsing pronouns | 第51页 |
| ·Skill of transferring active voice to passive voice | 第51-52页 |
| ·Skill of transferring parataxis to hypo taxis | 第52-53页 |
| 7. Conclusion | 第53-56页 |
| ·Functional translation theory is a guide | 第54页 |
| ·Functional translation theory emphasizes on the functions | 第54-56页 |
| Bibliographies | 第56-59页 |
| Acknowledgements | 第59页 |
