Armenia’s geography and history allow its cuisine to vary depend on who you ask. Food in Western Armenian better reflects the cuisine of Lebanon, Greece, and Turkey with foods such as dolma and, a very well-known dish, hummus. Meanwhile, food in Eastern Armenia was better know to be Soviet Cuisine including potatoes, borscht, and pasus dolma. Aside from the difference of food within the country itself, Armenians who established themselves in other regions of the world, created their own idea of what Armenian cuisine really means. The foods that are eaten in the diaspora vary in ingredients, preparation, and pronunciation of the names of the dishes. Even one of the most popular Armenian dishes, choreg (a braided sweetbread), doesn’t exist outside the diaspora. This is ultimately the result of the wars and genocide that face the Armenian people. Specifically, the result of the Armenian Genocide of 1915 had an impact on the food because many were forced to flee their home country and settle elsewhere from Russia, to Australia, to the United States. They shared their recipes and the people from the other countries provided their recipes to create a combination of the two cultures.