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This research analyzed the Brazilian regional food specificities and their transformations over time. Therefore, the characterization of the historical-cultural period that eludes the eating habits of the 5 Great Brazilian Regions was carried out (IBGE, 1970). Bourdieu (1989) identified the regions defined by properties and signs linked to their origin, correlated to cultural identity. This, which daily changes by external, global, and cultural massing factors. The research is based on Kietchenham; Charters (2007) in conducting a systematic bibliographic review of materials already published, consisting of a sequence of three stages, which are: planning, conduction, and presentation of the review. Among the authors, the notes of Freyre (1951), Ribeiro (1977), Castro (1980), and Carneiro (2003) whose works served as the main theoretical basis stand out. The structuring concepts and hypotheses of the authors were tabulated, seeking to answer three problem questions: a) What are the main considerations made by researchers about Brazilian regional food?; b) How do external and global influences influence changes in Brazilian culture and food?; c) How Brazilian regional cuisine were socially constructed and what socioeconomic and spatial aspects are rooted in this cultural identity? KEYWORDS: Brazilian food, region, culture.

Alimentação brasileira: das especificidades regionais à perda da identidade cultural