| ABSTRACT | 第1-9页 |
| ABSTRACT IN CHINESE | 第9-11页 |
| INTRODUCTION | 第11-13页 |
| CHAPTER ONE The Reception Theory (Aesthetics) | 第13-18页 |
| ·The Role and Position of the Reader | 第14-15页 |
| ·Horizon of Expectation | 第15-16页 |
| ·The Change of Horizon | 第16-18页 |
| CHAPTER TWO Language, Culture and Translation | 第18-29页 |
| ·Translation as an Intercultural communication | 第18-24页 |
| ·Definition of Language | 第18-19页 |
| ·What is Culture? | 第19-22页 |
| ·Translation from the Perspective of Culture | 第22-24页 |
| ·The Relationship Between Language, Culture and Translation | 第24-26页 |
| ·The Role of the Translator in translation process | 第26-29页 |
| ·The Translator as the Reader | 第26-27页 |
| ·The Translator as the Producer | 第27页 |
| ·The translator as the Researcher | 第27-29页 |
| CHAPTER THREE A Comparison Between English and Chinese | 第29-54页 |
| ·Linguistic Discrepancy | 第29-32页 |
| ·Features of Culinary English | 第32-36页 |
| ·Cultural differences | 第36-50页 |
| ·At the Lexical Level | 第36-38页 |
| ·Differences in Semantic Association | 第38-43页 |
| ·Differences in Cultural Background | 第43-48页 |
| ·Differences in religion and custom | 第48-50页 |
| ·Distinct Features of Chinese Food Culture | 第50-54页 |
| CHAPTER FOUR Strategies and Techniques for the Translation Concerning Chinese Food Culture | 第54-78页 |
| ·Foreignization and Domestication | 第54-59页 |
| ·The Translation of Chinese Recipe | 第59-71页 |
| ·The Translation of Idiomatic Phrases Concerning Chinese Food Culture | 第71-78页 |
| CONCLUSION | 第78-80页 |
| BIBLIOGRAPHY | 第80-84页 |
| ACKNOWLEDGEMENTS | 第84-85页 |
