| ACKNOLEDGEMETNS | 第6-7页 |
| ABSTRACT | 第7页 |
| 摘要 | 第8-11页 |
| CHAPTER Ⅰ INTRODUCTION | 第11-16页 |
| 1.1 Research Background | 第11-12页 |
| 1.2 Significance of the Study | 第12-14页 |
| 1.3 Data Collection | 第14-15页 |
| 1.4 Structure of the Thesis | 第15-16页 |
| CHAPTER Ⅱ LITERATURE REVIEW & THEORETICAL FRAMEWORK | 第16-30页 |
| 2.1 Previous Studies on Menu Translation | 第16-20页 |
| 2.2 Theoretical Framework | 第20-30页 |
| 2.2.1 Development of Skopostheorie | 第21-24页 |
| 2.2.2 Basic Principles (Rules) | 第24-27页 |
| 2.2.3 Main Concepts of Skopostheorie | 第27-28页 |
| 2.2.4 Merits of Skopostheorie | 第28-30页 |
| CHAPTER Ⅲ AN ANALYSIS OF MENU AND MENU TRANSALTION | 第30-40页 |
| 3.1 Peculiarities of Chinese Culinary Culture | 第30-34页 |
| 3.1.1 Combination of Colors, Aromas, Tastes, Shapes and Utensils | 第30-31页 |
| 3.1.2 Variety in Materials, Cutting and Cooking Methods | 第31-33页 |
| 3.1.3 An Element of Chinese Medication | 第33-34页 |
| 3.1.4 Duration and Degree of Heating | 第34页 |
| 3.2 Methods of Naming Chinese Dishes | 第34-36页 |
| 3.2.1 Realistic Methods | 第34-35页 |
| 3.2.2 Figurative Methods | 第35页 |
| 3.2.3 Realistic+Figurative Methods | 第35-36页 |
| 3.3 Contrast between Chinese Menu and English Menu | 第36-40页 |
| 3.3.1 Structural Differences | 第36-37页 |
| 3.3.2 Naming Features | 第37页 |
| 3.3.3 Cultural Differences | 第37-40页 |
| CHAPTER Ⅵ PROBLEMS OF MENU TRANSATION IN SHAANXI PROVINCE | 第40-48页 |
| 4.1 Improper Translation of Menus in Shaanxi Province | 第40-44页 |
| 4.1.1 Normative Errors in Translation | 第40-42页 |
| 4.1.2 Incorrect Understanding of Chinese Dishes | 第42-43页 |
| 4.1.3 Undertranslation and Excessive Foreignization | 第43页 |
| 4.1.4 Confusion Caused by Multiple Versions for One Dish | 第43-44页 |
| 4.2 Causes for the Existing Translation Problems | 第44-48页 |
| 4.2.1 Insufficient Attention to Menu Translation | 第44-45页 |
| 4.2.2 Linguistic and Cultural Incompetency | 第45-46页 |
| 4.2.3 Diversities in Regions and Cultures | 第46-48页 |
| CHAPTER Ⅴ ENLIGHTENMENT OF SKOPOSTHEORIE TO MENU TRANSALTION | 第48-61页 |
| 5.1 Skopos of Menu Translation | 第48-50页 |
| 5.1.1 Information Conveyance | 第48-49页 |
| 5.1.2 Business Promotion | 第49页 |
| 5.1.3 Cultural Communication | 第49-50页 |
| 5.2 Suggested Methods and Techniques for Menu Translation in Light of Skopostheorie | 第50-61页 |
| 5.2.1 Methods Related to Literal Translation | 第50-56页 |
| 5.2.2 Methods Related to Free Translation | 第56-57页 |
| 5.2.3 Literal Translation+Free Translation(for Names of Humor and Fun) | 第57-58页 |
| 5.2.4 Methods Related to Transliteration/Piny in | 第58-60页 |
| 5.2.5 Supplementary Methods:Illustration & Hyperlink | 第60-61页 |
| CHAPTER Ⅵ CONCLUSION | 第61-63页 |
| 6.1 Major Findings | 第61页 |
| 6.2 Limitations and Suggestions for Further Research | 第61-63页 |
| BIBLIOGRAPHY | 第63-64页 |
