| ACKNOWLEDGEMENTS | 第8-9页 |
| ABSTRACT | 第9-10页 |
| 摘要 | 第11-16页 |
| CHAPTER I INTRODUCTION | 第16-22页 |
| 1.1 Research Background | 第16-17页 |
| 1.2 Purposes and Significance | 第17-19页 |
| 1.3 Research Questions and Methodology | 第19-20页 |
| 1.4 Structure of the Thesis | 第20-22页 |
| CHAPTER II LITERATURE REVIEW | 第22-31页 |
| 2.1 Previous Studies on English Translation of Chinese Dish Names | 第22-28页 |
| 2.1.1 Studies on Translation of Dish Namesat Linguistic and Rhetorical Level | 第23-25页 |
| 2.1.2 Studies on Principles and Strategiesfor the Translation of Dish Names | 第25-27页 |
| 2.1.3 Studies on Theories Applied to the Translation of Dish Names | 第27-28页 |
| 2.2 Comments on Previous Studies | 第28-31页 |
| 2.2.1 Research Findings | 第29页 |
| 2.2.2 Research Limitations | 第29-31页 |
| CHAPTER III THEORETICAL FRAMEWORK | 第31-41页 |
| 3.1 Core Concepts of Eco-translatology | 第31-40页 |
| 3.1.1 Definition of Eco-translatology | 第31-34页 |
| 3.1.2 Translational Eco-environment | 第34-35页 |
| 3.1.3 The Theory of Translation as Adaptation and Selection | 第35-38页 |
| 3.1.4 Multi-dimensional adaptation and Selection | 第38-40页 |
| 3.2 The Relationship Between Eco-translatology and the English Translationof Chinese Dish Names | 第40-41页 |
| CHAPTER IV AN ECO-TRANSLATOLOGICAL APPROACH TOTRANSLATING CHINESE DISH NAMES INTO ENGLISH | 第41-57页 |
| 4.1 Chinese Dish Names and Their English Translation | 第41-49页 |
| 4.1.1 The Naming Style of Chinese Dish Names | 第42-46页 |
| 4.1.2 Problems Existing in the English Translationof Chinese Dish Names | 第46-49页 |
| 4.2 Translators’ Adaptive Selection in the Translation of Chinese Dish Namesfrom Three Dimensions | 第49-57页 |
| 4.2.1 Linguistic Dimension | 第50-52页 |
| 4.2.2 Cultural Dimension | 第52-54页 |
| 4.2.3 Communicative Dimension | 第54-57页 |
| CHAPTER V PRINCIPLES AND SUGGESTED METHODS FORTHE ENGLISH TRANSLATION OF CHINESE DISH NAMES | 第57-74页 |
| 5.1 Principles for the English Translation of Chinese Dish Names | 第57-64页 |
| 5.1.1 Principle of Semantic Approximation | 第58-59页 |
| 5.1.2 Principle of Cultural Transmission | 第59-61页 |
| 5.1.3 Principle of Economic Development | 第61-62页 |
| 5.1.4 Principle of Aesthetic Innovation | 第62-64页 |
| 5.2 Methods Suggested for the English Translation of Chinese Dish Names | 第64-74页 |
| 5.2.1 Literal Translation | 第64-66页 |
| 5.2.2 Free Translation | 第66-68页 |
| 5.2.3 Transliteration | 第68-69页 |
| 5.2.4 Annotation | 第69-72页 |
| 5.2.5 Substitution | 第72-74页 |
| CHAPTER VI CONCLUSION | 第74-77页 |
| 6.1 Major Findings | 第74-76页 |
| 6.2 Limitations | 第76页 |
| 6.3 Suggestions for Further Research | 第76-77页 |
| REFERENCES | 第77-79页 |
