| 摘要 | 第4-6页 |
| Abstract | 第6-7页 |
| Introduction | 第10-14页 |
| Chapter I The Relationship between Culture, Language and Interpreting | 第14-23页 |
| 1. The Definition of Culture | 第14-16页 |
| 2. Characteristics of Culture | 第16-17页 |
| 3. The Relation between Culture and Language | 第17-18页 |
| 4. The Relation between Culture and Interpreting | 第18-20页 |
| 5. Culture Turn and the Influence on Interpreting | 第20-23页 |
| Chapter II The Theoretical Study of Interpreting from the Cross-Culture Perspective | 第23-29页 |
| 1. Domestication and Foreignization | 第23-26页 |
| 2. The Choice between Domestication and Foreignization | 第26-27页 |
| 3. Translatability of Chinese Cuisine Names | 第27-29页 |
| Chapter III Principles for the Interpreting of Chinese Cuisine Names | 第29-37页 |
| 1. The Right Understanding of Chinese Cuisine Names | 第29-30页 |
| 2. The Transmission of Source Culture | 第30-32页 |
| 3. Principles of Simplicity and Integrity | 第32-33页 |
| 4. Considering the Taboos of English Speaking People | 第33-34页 |
| 5. The Principle of Culture Equivalence | 第34-35页 |
| 6. Consideration of the Target Language People's Acceptability | 第35-37页 |
| Chapter IV Introduction and Analysis of Chinese Cuisine Culture | 第37-50页 |
| 1. A Brief Introduction about Chinese Cuisine Culture | 第37-42页 |
| 2. Analysis of Chinese Cuisine Names | 第42-50页 |
| Chapter V Interpreting Methods of Chinese Cuisine Names | 第50-55页 |
| 1. The Method of Literal Interpreting | 第50-51页 |
| 2. The Method of Literal and Annotated Interpreting | 第51-52页 |
| 3. The Method of Free Interpreting | 第52页 |
| 4. Combination of Free Interpreting and Literal Interpreting | 第52页 |
| 5. The Method of the Combination of Transliteration and Literal or Free Interpreting or Transliteration with Notes | 第52-53页 |
| 6. Cultural Transference | 第53-55页 |
| Conclusion | 第55-58页 |
| Bibliography | 第58-59页 |
| Acknowledgement | 第59-60页 |
