| ACKNOWLEDGEMENTS | 第5-6页 |
| 内容摘要 | 第6-7页 |
| ABSTRACT | 第7-8页 |
| Chapter 1 Introduction | 第11-13页 |
| Chapter 2 Literature Review | 第13-18页 |
| 2.1 The Background Information of Dietary Culture | 第13-14页 |
| 2.2 The Manifestation of the Diversity in Dietary Culture | 第14-18页 |
| 2.2.1 Differences of Dietary Values | 第15页 |
| 2.2.2 Differences in Social-Culture Connotation | 第15-16页 |
| 2.2.3 Differences in the Structure and Type of Ingredients | 第16-18页 |
| Chapter 3 Overview of Domestication and Foreignization | 第18-26页 |
| 3.1 The Reliability and Validity of Translated Dish Names | 第18-20页 |
| 3.2 Domestication and Foreignization | 第20-22页 |
| 3.2.1 Definitions of Domestication and Foreignization | 第20-22页 |
| 3.3 The Limitations of Domestication and Foreignization in theTranslation of Dish Names | 第22-26页 |
| Chapter 4 Application of Domestication and Foreignization in the Translationof Chinese Dish Names | 第26-43页 |
| 4.1 The Purpose of the Translation of Dish Names | 第26-28页 |
| 4.2 The Purpose of Translation Determines the Principles and Methods ofIt | 第28-29页 |
| 4.3 Foreignization and Its Principle | 第29-37页 |
| 4.3.1 The Principle of Being Close to the Semantic Meaning inForeignization | 第29-31页 |
| 4.3.2 Application of Foreignization | 第31-37页 |
| 4.4 Domestication and Its Principle | 第37-41页 |
| 4.4.1 The Principle of Culture Dissemination in Domestication | 第37-38页 |
| 4.4.2 Application of Domestication | 第38-41页 |
| 4.5 Combination of Foreignization and Domestication | 第41-43页 |
| Chapter 5 Conclusion | 第43-47页 |
| References | 第47-49页 |
