Aquilino García Perea's research while affiliated with Consejo General de Colegios de Oficiales de Psicólogos and other places
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Publications (3)
Introduction:
Objectives: to review the knowledge about the nutritional situation of the population of Extremadura and about the gastronomy of the Extremadura region as necessary elements for the welfare and health of the population. Methods: Bibliographic search in relation to the subject. Results: in Extremadura there are five great natural spac...
Introduction:
Introduction: the castellanomanchega's gastronomy has a wide variety of popular dishes, mostly (rott en pot, gauls or gazpachos…), he made known Cervantes through his work The Quixote. It ends its peculiarities in each province. Objectives: to identify the most significant gastronomic modalities and to know the food consumption patte...
Introduction:
Objectives: review the knowledge on the nutritional situation of the Aragonese population and on Aragón's own gastronomy as necessary elements for the welfare and health of its population. Methods: literature review in relation to the subject. Results: a gastronomy characteristic of Aragón is identified. The main finding identified o...
Citations
... Al contrario que Asturias, su presencia en las cocinas alicantinas ha sido a través de multitud de platos casi siempre de pescado (marmitako, bacalao al pil-pil, kokotxas, merluza a la vasca, etc.). Por último, el caso de Castilla-La Mancha se justificaría por el protagonismo que tiene en la cocina tradicional alicantina a través de gazpachos, migas, gachamigas, sobre todo en las comarcas alicantinas que lindan con aquella región 22,40 . En relación con las recetas de otros territorios que aparecen en las respuestas de las personas encuestadas, si el confinamiento se hubiese producido en meses más cálidos, la importancia de platos procedentes de otros territorios como Andalucía y Cataluña, con sus gazpacho, salmorejo, escalivada, etc., quizás hubiese sido mayor. ...
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