A little bit of Chinese culinary history I thought sounded interesting (especially the part about dumplings being made to look like ears).

In both Italian and Chinese food cultures, food sharing/offering is important. This article takes a more psychological approach in explaining the effects food sharing/receiving has on people.

This blog tells the legend of a Yunnan province specialty known as guoqiao mixian (or Crossing the Bridge Noodles), where the noodles, vegetables, meats and broth are prepared separately and then added later by the consumer.

This site talks about the history and development of pasta through time, from the possibility of being originally developed by the ancient Etruscan civilizations to the modern pasta industry.