声明
Abbreviations
摘要
Abstract
Contents
Chapter One Introduction
1.1 Research Background
1.2 Research Methodology
1.3 Research Questions
1.4 Purposes and Significance of the Study
1.5 Layout of the Thesis
Chapter Two Literature Review
2.1 Studies on Translation of Hong Lou Meng
2.2 Studies on Dietetic Culture in Hong Lou Meng
2.3 Studies on Translation of Dietetic Culture in Hong Lou Meng
2.4 Achievements and Limitations
Chapter Three Theoretical Framework
3.1 Background and Development of FE Theory
3.2 Contents of FE Theory
3.3 Essence of FE Theory
3.4 Merits and Demerits
Chapter Four Classification of the Dietetic Words as the Study Objects in Hong Lou Meng
4.1 Dishes
4.2 Soups
4.3 Porridge
4.4 Snack Foods
4.5 Summery
Chapter Five Analysis of the Dietetic Words Translation in Hong Lou Meng on Functional Equivalence Theory
5.1 Dietetic Words Named by Materials
5.1.1 Dietetic Words Namedby Materials in Dishes
5.1.2 Dietetic Words Named by Materials in Soups
5.1.3 Dietetic WordsNamed by Materials in Porridge
5.1.4 Dietetic WordsNamed by Materials in Snack Foods
5.2 Dietetic Words Named by Cooking Techniques
5.2.1 Dietetic Words Named by Cooking Techniques in Dishes
5.2.2 Dietetic W6rds Named by Cooking Techniques in Snack Foods
5.3 Dietetic Words Named by Allusion
5.4 Summary
Chapter Six Conclusion
6.2 Limitations of the study
Acknowledgements
References
Academic Achievements