| Abstract | 第1-6页 |
| 摘要 | 第6-10页 |
| Chapter I Introduction | 第10-14页 |
| ·Background of the study | 第10-11页 |
| ·Necessity and significance of the study | 第11-12页 |
| ·Purpose of the study | 第12-13页 |
| ·Structure of this thesis | 第13-14页 |
| Chapter II Literature Review | 第14-24页 |
| ·Language, culture and translation | 第14-19页 |
| ·Definition of culture | 第14-16页 |
| ·Characteristics of culture | 第16页 |
| ·Culture and language | 第16-17页 |
| ·Relation between culture and translation | 第17-19页 |
| ·Cultural turn | 第19-20页 |
| ·The definition of cultural turn | 第19-20页 |
| ·Influence on translation | 第20页 |
| ·Relevant studies on Chinese-English translation of cuisine names | 第20-24页 |
| Chapter III Theoretical Framework and Principles for the Study | 第24-36页 |
| ·Domestication and foreignization | 第24-27页 |
| ·Domestication | 第24-25页 |
| ·Foreignization | 第25-26页 |
| ·The Choice between domestication and foreignization | 第26-27页 |
| ·Translatability of Chinese cuisine names | 第27-28页 |
| ·Cultural translation theory of Susan Bassnett | 第28-29页 |
| ·Principles for the translation of Chinese cuisine names | 第29-36页 |
| ·Correct understanding of Chinese cuisine names | 第29-30页 |
| ·Transmission of source culture | 第30-31页 |
| ·Principle of simplicity and integrity | 第31-32页 |
| ·Consideration of the taboos of English –speaking People | 第32-33页 |
| ·Principle of cultural equivalence | 第33-34页 |
| ·Consideration of the reader’s acceptability | 第34-36页 |
| Chapter IV Description and Analysis of Chinese Cuisine Culture | 第36-50页 |
| ·A brief introduction to Chinese cuisine culture | 第36-40页 |
| ·Main schools of Chinese cooking | 第37-39页 |
| ·Diversity of cuisine names | 第39-40页 |
| ·Analysis of Chinese cuisine names | 第40-50页 |
| ·Dish names with raw materials, cooking methods and flavors | 第41-42页 |
| ·Dish names with historical figures and stories | 第42-44页 |
| ·Dishes with regional names | 第44页 |
| ·Dishes with animal names | 第44-46页 |
| ·Dishes with plants’names | 第46页 |
| ·Dish names related to jewelry | 第46-47页 |
| ·Some newly –formed dish names | 第47-48页 |
| ·Dish names with auspicious expressions | 第48页 |
| ·Dish names with acronyms | 第48-50页 |
| Chapter V Translating Methods of Chinese Cuisine Names | 第50-66页 |
| ·Literal translation | 第50-56页 |
| ·Translating the main and subordinate ingredients only | 第51页 |
| ·Cooking techniques + ingredients | 第51-53页 |
| ·Cooking techniques or cutting skills +principal ingredients with /in subordinate ingredients/seasonings | 第53-55页 |
| ·Regional names + cuisine names/cuisine names +regional names +style | 第55-56页 |
| ·Literal translation+ annotation | 第56-58页 |
| ·Free translation | 第58-60页 |
| ·Combination of free translation and literal translation | 第60-61页 |
| ·Transliteration/literal or free translation +transliteration/ transliteration +Note | 第61-64页 |
| ·Cultural transference | 第64-66页 |
| Chapter VI Conclusion | 第66-69页 |
| ·Main findings | 第66-67页 |
| ·Limitations of the study | 第67页 |
| ·Suggestions for further study | 第67-69页 |
| Bibliography | 第69-72页 |
| Acknowledgement | 第72-73页 |
| 攻读学位期间取得的科研成果清单 | 第73页 |
