Unit 1 Design Studies and Chinese Art Passage A Incremental and Radical Innovation：Design Research vs Technology and Meaning Change Passage B 中国艺术设计的对称性 Translation Skills（Ⅰ）Modulation：Active 和 Passive（语态转换） Translation Workshop Unit 2 Food Science and Chinese Food Culture Passage A Food Culture in China：Diet and Health Passage B 濠江味传 Translation Skills（Ⅱ）Conversion Between the Abstract and Concrete（虚实转换） Translation Workshop Unit 3 Textile Science and Fashion Culture Passage A Cotton Growing，Properties and Uses Passage B 时装与世界同步 Translation Skills（Ⅲ）Change of Parts of Speech（词类转换） Translation Workshop Unit 4 Biotechnology and WineLiquor Culture Passage A The Influence of Raw Materials on Sensory Character Passage B 国酒茅台 Translation Skills（Ⅳ）Translation of Long Sentences（长句翻译） Translation Workshop Unit 5 Cosmetics and Oriental Aesthetics Passage A Cosmetics：the Chemistry of Charm Passage B 中国彩妆三千年 Translation Skills（Ⅴ）Logical Relationship and Cohesion（逻辑与衔接） Translation Workshop Appendix Unit 1 Design Studies and Chinese Art Unit 2 Food Science and Chinese Food Culture Unit 3 Textile Science and Fashion Culture Unit 4 Biotechnology and WineLiquor Culture Unit 5 Cosmetics and Oriental Aesthetics Glossary Unit 1 Design Studies and Chinese Art Unit 2 Food Science and Chinese Food Culture Unit 3 Textile Science and Fashion Culture Unit 4 Biotechnology and WineLiquor Culture Unit 5 Cosmetics and Oriental Aesthetics References
作者简介
杨昊，副教授，教育学博士，江南大学外国语学院英语系副主任。研究方向：翻译、教学法和二语习得。先后在国内外学术期刊、会议发表学术论文数篇，参与和主持多项国家、教育部人文社科项目。曾担任“十二五”规划教材《生物技术概论（Essentials of
Biotechnology）（双语教材）》英文审稿工作。
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