| 摘要 | 第1-6页 |
| Abstract | 第6-9页 |
| CHAPTER Ⅰ INTRODUCTION | 第9-12页 |
| ·SIGNIFICANCE AND PURPOSE OF THE STUDY | 第9-11页 |
| ·METHODOLOGY | 第11页 |
| ·STRUCTURE OF THE THESIS | 第11-12页 |
| CHAPTER Ⅱ LITERATURE REVIEW | 第12-22页 |
| ·REVIEWS ON PREVIOUS STUDY | 第12-13页 |
| ·THEORETICAL FRAMEWORK | 第13-22页 |
| ·A Brief Introduction to Schema Theory | 第13-21页 |
| ·A Brief Introduction to Idiom | 第21-22页 |
| CHAPTER Ⅲ CONTRASTIVE STUDY OF ENGLISH AND CHINESE IDIOMSOF FOOD CULTURE FROM THE PERSPECTIVE OF CULTURAL SCHEMATHEORY | 第22-44页 |
| ·THE CULTURAL SCHEMATIC OVERLAPPING OF METAPHORS IN ENGLISH AND CHINESE IDIOMS OF FOOD CULTURE | 第22-25页 |
| ·The Cultural Schematic Overlapping in Metaphors on the Importance of Food in English and Chinese Idioms of Food Culture | 第22-24页 |
| ·The Cultural Schematic Overlapping in Metaphors on the Diet Habit in English and Chinese Idioms of Food Culture | 第24-25页 |
| ·THE CULTURAL SCHEMATIC DIFFERENCES BETWEEN ENGLISH AND CHINESE IDIOMS OF FOOD CULTURE | 第25-44页 |
| ·Different Cultural Schemas of Dietary Concepts in English and Chinese Idioms of Food Culture | 第25-29页 |
| ·Different Cultural Schemas of Symbolic Food in English and Chinese Idioms of Food Culture | 第29-40页 |
| ·Different Cultural Schemas of Table Manners in English and Chinese Idioms of Food Culture—Individual Serving VS.Grouped Dinning | 第40-42页 |
| ·Different Cultural Schemas of Tableware in English and Chinese Idioms of Food Culture—Chopstick VS.Knife and Fork | 第42-44页 |
| CHAPTER Ⅳ CONCLUSION | 第44-46页 |
| ·FINDINGS OF STUDY | 第44-45页 |
| ·LIMITATION OF STUDY | 第45-46页 |
| BIBLIOGRAPHY | 第46-48页 |
| APPENDIX | 第48-62页 |
| PUBLICATIONS | 第62-63页 |
| ACKNOWLEDGEMENTS | 第63-64页 |
| EDUCATIONAL BACKGROUND | 第64页 |
