声明
Chapter 1 Introduction to the Practice
1.1 Description of the Task
1.1.1 Task Background
1.1.2 The Significance of The Project
1.2 Linguistic Features of A Map of Chinese Food
Chapter 2 Description of Translation Process
2.1 Preparation before Translation
2.1.1 Theoretical Preparation
2.1.2 Practical Preparation
2.3 Post Translation
2.3.1 The Control of Translation Quality
2.3.2 Post Review
Chapter 3 Translation Difficulties and Strategies in Case study
3.1 Difficulties in Translation process
3.1.1 Difficulties in Translation of the Names of the Dishes
3.1.2 Translation of Chinese Traditional Culture-loaded Words
3.2 Strategies in Coping With the Problems
3.2.1 Strategies to the Translation of the Names of Dishes
3.2.2 Strategies to the Translation of Culture-loaded Words
Chapter 4 conclusion
4.1 Problems Yet to be Solved
4.1.1. The Wrong Examples of Translation of Chinese Cuisine
4.1.2 Untranslatability
4.2 Suggestions For Further Study
参考文献
Appendix
致谢