文摘
英文文摘
声明
Chapter Ⅰ Introduction
Chapter Ⅱ Translation problems with Chinese famous food and special products
2.1 Distortion of original meanings
2.2 Loss of original meanings
2.3 Different versions for the same dish
Chapter Ⅲ The interpretive approach and translating procedures for Chinese food names
3.1 Definition and Core Ideas of the Interpretive Theory
3.2 Objects of interpretive translation
3.3 Cognitive complement
3.3.1 Cognitive baggage
3.3.2 Cognitive Context
3.4 The translating process
3.4.1 Comprehension
3.4.2 De-verbalization
3.4.3 Reformulation
3.4.4 Verification
3.5 Faithfulness and sense equivalence
3.6 Procedures for translating Chinese food names
3.6.1 Comprehending the original names of Chinese foods
3.6.2 Extracting out the sense
3.6.3 Reformulating the sense
3.6.4 Verifying the English version
Chapter Ⅳ Translation Principles and Translation methods of Chinese foods
4.1 Practical translation principles for Chinese food names
4.1.1 Proper comprehension of original Chinese food names
4.1.2 Successful conveyance of artistic elements
4.1.3 Correct avoidance of different versions
4.2 Translation of Chinese food names and suggested versions
4.2.1 Self-descriptive names
4.2.2 Artistic names
4.2.3 Half-artistic and half-descriptive names
Chapter Ⅴ Conclusion
Bibliography
Publications during MA Studies
Acknowledgements
