| Critique and argumentation: On the relation between the discourse-historical approach and pragma-dialectics B Forchtner, A Tominc Journal of Language and Politics 11 (1), 31-50, 2012 | 44 | 2012 |
| Kalashnikov and cooking-spoon: Neo-Nazism, veganism and a lifestyle cooking show on YouTube B Forchtner, A Tominc Food, Culture & Society 20 (3), 415-441, 2017 | 32 | 2017 |
| Cooking on Slovene national television during Socialism: an overview of cooking programmes from 1960 to 1990 A Tominc Družboslovne razprave 31 (79), 27-44, 2015 | 12 | 2015 |
| Legitimising amateur celebrity chefs’ advice and the discursive transformation of the Slovene national culinary identity A Tominc European journal of cultural studies 17 (3), 316-337, 2014 | 12 | 2014 |
| Discursive construction of class and lifestyle. Celebrity chef cookbooks in post-socialist Slovenia A Tominc John Benjamins, 2017 | 11* | 2017 |
| Potica: The leavened bread that reinvented Slovenia A Vezovnik, A Tominc The Emergence of National Food: The Dynamics of Food and Nationalism, 38-50, 2019 | 6 | 2019 |
| Tolstoy in a recipe: Globalisation and cookbook discourse in postmodernity A Tominc Nutrition & Food Science 44 (4), 310-323, 2014 | 5 | 2014 |
| Jamie Oliver as a promoter of a lifestyle: Recontextualisation of a culinary discourse and the transformation of cookbooks in Slovenia A Tominc PQDT-UK & Ireland, 2012 | 2 | 2012 |
| Is wine consumption in Britain democratizing? Communicating class and taste through the Saturday Times wine column (1982–2017) N Welch, A Tominc Social Semiotics 31 (4), 652-669, 2021 | 1 | 2021 |
| Transforming national holidays: identity discourse in the West and South Slavic countries, 1985–2010 A Tominc Critical Discourse Studies 11 (3), 373-376, 2014 | 1 | 2014 |
| Amir Hetsroni (ed.), Advertising and reality: A global study of representation and content. London: Continuum, 2012. Pp. vi, 277. Hb. 120. A Tominc Language in Society 43 (2), 249-250, 2014 | 1 | 2014 |
| Early European Food Television: Some Differences and Similarities A Tominc Food and Cooking on Early Television: Impact on European Postwar Foodways, 2022 | | 2022 |
| Food and Cooking on Early Television in Europe: Impact on Postwar Foodways A Tominc Routledge, 2022 | | 2022 |
| Wine writing as lifestyle writing: Communicating taste and constructing lifestyle in The Saturday Times wine column A Tominc, N Welch The Routledge Handbook of Wine and Culture, 196-203, 2022 | | 2022 |
| Conclusion. Early European food television: Some differences and similarities A Tominc Food and Cooking on Early Television in Europe, 175-178, 2022 | | 2022 |
| Food and cooking on early television in Europe: An introduction A Tominc Food and Cooking on Early Television in Europe, 1-18, 2022 | | 2022 |
| Chef Ivan Ivačič's contribution to culinary modernisation in the 1960s Yugoslavia (Slovenia) through TV cooking shows A Tominc Food and Cooking on Early Television in Europe, 120-136, 2022 | | 2022 |
| Growing online: Activist identities in the 'Grow Your Own' English blogging community AT Nadine Pierce, IsodoroPaolo Casteltrione Identity and ideology in digital food discourse: Social media interactions …, 2020 | | 2020 |
| „Balaclava Küche “: Extreme Rechte–Veganismus–Lebensstil B Forchtner, A Tominc Diskurse des Alimentären: Essen und Trinken aus kultur-, literatur-und …, 2017 | | 2017 |
| Book review: Joshua J Frye and Michael S Bruner (eds), The rhetoric of food: Discourse, materiality, and power and Cornelia Gerhardt, Maximiliane Frobenius and Susanne Ley (eds … A Tominc Discourse & Society 27 (4), 467-470, 2016 | | 2016 |
Bernhard ForchtnerUniversity of LeicesterVerified email at le.ac.uk
