声明
Contents
Abstract
摘要
Chapter One Introduction
1.1 Baekground of the Project
1.2 Significance of the Report
1.3 Organization of the Report
Chapter Two Pre-project Preparation
2.1 Meeting with the Clients
2.2 Learning Relevant Terms and Cultural Allusions
2.3 Familiarizing with the Official Translation of Chinese Cuisine for Referenee
Chapter Three The Skopos Theory
3.1 The Development of Skopos Theory
3.2 The Rules of Skopos Theory
3.2.1 The Skopos rule
3.2.2 The coherence rule
3.2.3 The fidelity rule
3.2.4 The loyalty rule
Chapter Four Analysis of Interpreting Problems from the Perspective of the Skopos Theory and Relevant Solutions
4.1 Emergence of Cultural Confusion
4.2 Lack of Aesthetic Beauty
4.3 Incomplete Knowledge
4.4 Insufficient Understanding of Cooking Techniques
4.5 Insufficient Understanding of Food Ingredients
4.6 Insufficient Command of Vocabulary
Chapter Five Conclusion
5.2 Clients’ Feedback
5.3 Self-Reflections
References
Acknowledgements
Appendix