Unit 1 Design Studies and Chinese Art
Passage A Incremental and Radical Innovation：Design Research vs
Technology and Meaning Change
Passage B 中國藝術設計的對稱性
Translation Skills（Ⅰ）Modulation：Active 和 Passive（語態(tài)轉換）
Translation Workshop
Unit 2 Food Science and Chinese Food Culture
Passage A Food Culture in China：Diet and Health
Passage B 濠江味傳
Translation Skills（Ⅱ）Conversion Between the Abstract and
Concrete（虛實轉換）
Translation Workshop
Unit 3 Textile Science and Fashion Culture
Passage A Cotton Growing，Properties and Uses
Passage B 時裝與世界同步
Translation Skills（Ⅲ）Change of Parts of Speech（詞類轉換）
Translation Workshop
Unit 4 Biotechnology and Wine�睱iquor Culture
Passage A The Influence of Raw Materials on Sensory Character
Passage B 國酒茅臺
Translation Skills（Ⅳ）Translation of Long Sentences（長句翻譯）
Translation Workshop
Unit 5 Cosmetics and Oriental Aesthetics
Passage A Cosmetics：the Chemistry of Charm
Passage B 中國彩妝三千年
Translation Skills（Ⅴ）Logical Relationship and Cohesion（邏輯與銜接）
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 Wine�睱iquor 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 Wine�睱iquor Culture
Unit 5 Cosmetics and Oriental Aesthetics
References