| 摘要 | 第1-6页 |
| Abstract | 第6-10页 |
| Chapter One Introduction | 第10-13页 |
| ·Purpose and significance of this study | 第10-11页 |
| ·Methodology of this paper | 第11-12页 |
| ·Layout of this paper | 第12-13页 |
| Chapter Two Intercultural communication and Nida's Functional Equivalence | 第13-32页 |
| ·The notion of culture and its features | 第13-15页 |
| ·Definition of culture | 第13-14页 |
| ·Characteristics of culture | 第14-15页 |
| ·Language, culture and translation | 第15-25页 |
| ·Language and culture | 第15-19页 |
| ·Culture and translation | 第19-20页 |
| ·Cultural elements in intercultural translation | 第20-21页 |
| ·The barriers of culture | 第21-25页 |
| ·Principles and criteria for translation | 第25-26页 |
| ·Nida's Functional Equivalence | 第26-30页 |
| ·An overview of Functional Equivalence in Translation | 第26-29页 |
| ·The possibility and necessity of Functional Equivalence | 第29-30页 |
| ·Summary | 第30-32页 |
| Chapter Three The investigation of the Chinese food trademarks | 第32-50页 |
| ·Introduction | 第32-33页 |
| ·Research of the forty-five famous trademarks of Sichuan Province | 第33-36页 |
| ·Further research of the five hundred food trademarks | 第36-41页 |
| ·Data analysis from the questionnaires | 第41-48页 |
| ·Summary | 第48-50页 |
| Chapter Four Strategy in food trademark translation | 第50-62页 |
| ·Trademark translation | 第50页 |
| ·Trademark translation procedure | 第50-51页 |
| ·Strategy in trademark translation | 第51-60页 |
| ·Development of translation skill | 第60-61页 |
| ·Summary | 第61-62页 |
| Chapter Five Conclusion | 第62-65页 |
| ·Culture-oriented trademark translation | 第62-64页 |
| ·Limitation | 第64-65页 |
| References | 第65-67页 |
| Appendix Ⅰ | 第67-68页 |
| Appendix Ⅱ | 第68-70页 |
| Acknowledgements | 第70-71页 |
| Publications | 第71-72页 |
| 研究生履历 | 第72页 |
