Discovering silver market segments in cooking courses: The case of Basque Culinary Center

Aguirre García, 2011 Balderas-Cejudo, 2019, Senior Foodies: a developing niche market in gastronomic tourism, Int. J. Gastronomy Food Sci., 16, 100152, 10.1016/j.ijgfs.2019.100152 Balinska, 2017, 2 Björk, 2016, Exploring the multi-dimensionality of travellers’ culinary-gastronomic experiences, Curr. Iss. Tour., 19, 1260, 10.1080/13683500.2013.868412 Boffi, 2012, Food services supporting activity and independence among the elderly: senior chef & cooking academy, 26th BCS Conf. Human Comput. Int. (HCL), 26, 1 Bostic, 2017, Older adults' cooking trajectories: shifting skills and strategies, Br. Food J., 119, 1102, 10.1108/BFJ-09-2016-0436 Bucher, 2011, Improvement of meal composition by vegetable variety, Publ. Health Nutr., 14, 1357, 10.1017/S136898001100067X Chen, 2012, Cooking frequency may enhance survival in Taiwanese elderly, Publ. Health Nutr., 15, 1142, 10.1017/S136898001200136X Chen, 2008, How motivations, constraints, and demographic factors predict seniors, Asia Pac. Manag. Rev., 14, 301 Chris Paxson, 2009, Boomer boom for hospitality: Opportunities and challenges, J. Hospit. Market. Manag., 18, 89 Collins, 2015, Cooking class: the rise of the ‘foodie’ and the role of mass media Condrasky, 2010, How culinary nutrition can save the health of a nation, J. Ext., 48, 1 De Backer, 2016, Look who’s cooking. Investigating the relationship between watching educational and edutainment TV cooking shows, eating habits and everyday cooking practices among men and women in Belgium, Appetite, 96, 494, 10.1016/j.appet.2015.10.016 De Solier, 2005, TV dinners: culinary television, education and distinction, Continuum, 19, 465, 10.1080/10304310500322727 Erlich, R., Yngve, A., Wahlqvist, M., 2012. Cooking as a healthy behaviour. Publ. Health Nutr., 15(7), 1139-1140, https://doi.org/10.107/S1368980012002662. European Summit on Innovation for Active and Healthy Ageing Final Report (2015), Brussels 9-10 March 2015 http://ec.europa.eu/research/innovation-union/pdf/active-healthy-ageing/silvereco.pdf. European Commission. (2018). The Silver Economy, https://doi.org/10.2759/640936. Faranda, 2000, Segmentation and the senior traveller: implications for today's and tomorrow's aging consume, J. Trav. Tourism Market., 8, 3, 10.1300/J073v08n02_02 Fernández-Ballesteros, 2002, Social support and quality of life among older people in Spain, J. Soc. Issues, 58, 645, 10.1111/1540-4560.00282 Fernández-Ballesteros, 2012, Promoting active aging through university programs for older adults, GeroPsych, 25, 145, 10.1024/1662-9647/a000064 Flego, 2014, Jamie's Ministry of Food: Quasi-experimental evaluation of immediate and sustained impacts of a cooking skills program in Australia, PLoS One, 9, 10.1371/journal.pone.0114673 García, 2016, Community interventions to improve cooking skills and their effects on confidence and eating behaviour, Curr. Nutr. Rep., 5, 315, 10.1007/s13668-016-0185-3 Gendall, 2008, Forum – asking the age question in mail and online surveys, Int. J. Mark. Res., 50, 309, 10.1177/147078530805000303 Gössling, 2020, Pandemics, tourism and global change: a rapid assessment of COVID-19, J. Sustain. Tourism, 29 issue1, 1 Hakim, 2015, Contribution of competence teacher (pedagogical, personality, professional competence and social) on the performance of learning, Int. J. Eng. Sci., 4, 1 Hartmann, 2013, Importance of cooking skills for balanced food choices, Appetite, 65, 125, 10.1016/j.appet.2013.01.016 Hay, 2017, Gastronomy, tourism and the media, J. Tour. Futures, 3, 184, 10.1108/JTF-09-2017-064 Hjalager, 2003, Still undigested: research issues in tourism and gastronomy, 400 Horneman, 2002, Profiling the senior traveler: an Australian perspective, J. Trav. Res., 41, 23, 10.1177/004728750204100104 Huang, 2003, The study of senior traveller behaviour in Taiwan, Tourism Manag., 24, 561, 10.1016/S0261-5177(03)00008-6 Jang, 2006, Seniors' travel motivation and the influential factors: an examination of Taiwanese seniors, Tourism Manag., 27, 306, 10.1016/j.tourman.2004.11.006 Kelly, 1989, Later‐life leisure: beginning a new agenda, Leisure Sci., 11, 47, 10.1080/01490408909512204 Kitada, 2016 Kivela, 2006, Tourism and gastronomy: gastronomy's influence on how tourists experience a destination, J. Hospit. Tourism Res., 30, 354, 10.1177/1096348006286797 Luoh, 2020, Cooking for fun: the sources of fun in cooking learning tourism, J. Destin. Market. Manag., 17 Kuroko, 2020, Create your own kai: A randomized control trial of a cooking intervention with group interview insights into adolescent cooking behaviours, Nutrients, 12, 10.3390/nu12030796 Lane, 2015, The influence of celebrity chefs on a student population, Br. Food J., 117, 614, 10.1108/BFJ-09-2013-0253 Lavelle, F., Spence, M., Hollywood, L. et al. Learning cooking skills at different ages: a cross-sectional study. Int. J. Behav. Nutr. Phys. 13, 119, https://doi.org/10.1186/s12966-016-0446-y. Leizaola, 2006, Matching national stereotypes? Eating and drinking in the Basque borderland, Anthropol. Noteb., 12, 79 Mendoza-Ruvalcaba, 2016, Effectiveness of the vital aging program to promote active aging in Mexican older adults, Clin. Interv. Aging, 11, 1631, 10.2147/CIA.S102930 Michie, 2009, Low-income groups and behaviour change interventions: a review of intervention content, effectiveness and theoretical frameworks, J. Epidemiol. Community Health, 63, 610, 10.1136/jech.2008.078725 Moisey, 1999, Psychographics of the senior nature tourists: the Katy Nature trail, Tour. Recreat. Res., 24, 69 Moscardo, 1999, Age and activity participation on the great barrier ref, Tour. Recreat. Res., 24, 57 Oleśniewicz, 2016, Tourism activity in the third age group: its characteristics on selected examples, Ekonomiczne Problemy Turystyki, 9, 141, 10.18276/ept.2016.4.36-13 Oosterveer, 2006, Globalization and sustainable consumption of shrimp: consumers and governance in the global space of flows, Int. J. Consum. Stud., 30, 465, 10.1111/j.1470-6431.2006.00535.x Otto, 2000, The service experience in tourism, 404 Paillard-Borg, 2009, Leisure activities in late life in relation to dementia risk: principal component analysis, Dement. Geriatr. Cognit. Disord., 28, 136, 10.1159/000235576 Patterson, 2018 Poulsson, 2004, The experience economy and commercial experiences, Market. Rev., 4, 267, 10.1362/1469347042223445 Prayag, 2012, Senior travelers' motivations and future behavioural intentions: the case of nice, J. Trav. Tourism Market., 29, 665, 10.1080/10548408.2012.720153 Prideaux, 2001, The senior drive tour market in Australia, J. Vacat. Market., 7, 209, 10.1177/135676670100700302 Reicks, 2014, Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programs, J. Nutr. Educ. Behav., 46, 259, 10.1016/j.jneb.2014.02.001 Rowe, 1987, Human aging: usual and successful, Science, 237, 143, 10.1126/science.3299702 Sie, 2015, Towards an understanding of older adult educational tourism through the development of a three-phase integrated framework, Curr. Issues Tourism, 2, 100 Sormaz, 2016, Gastronomy in tourism, Procedia Econ. Financ., 39, 725, 10.1016/S2212-5671(16)30286-6 Tani, 2020, Cooking skills related to potential benefits for dietary behaviors and weight status among older Japanese men and women: a cross-sectional study from the JAGES, Int. J. Behav. Nutr. Phys. Activ., 17, 1, 10.1186/s12966-020-00986-9 United Nations, 2019, Department of economic and social affairs, population division, World Popul. Prospects 2019: Highlights (ST/ESA/SER.A/423) Wansink, 2004, Environmental factors that increase the food intake and consumption volume of unknowing consumers, Annu. Rev. Nutr., 24, 455, 10.1146/annurev.nutr.24.012003.132140 2002 Zsarnoczky, 2016, Innovation challenges of the silver economy, VADYBA, 28, 105