Legendary singer and New York Times bestselling author Patti LaBelle reveals her mouthwatering culinary secrets for eating your way to a healthier life.

"Extending Play examines the ubiquity of brand partnerships within the contemporary music industries. Though brand partnerships exist across all media industries, they are a distinct phenomenon for the music business because of their associations with fan club merchandise, concert merchandise, and lifestyle branding. It also foregrounds women's participation in shaping these economies through fan labor and image management. While brand partnerships are common among male and female musicians, this book focus specifically on how female-identified musicians use them tactically to extend their commercial and creative longevity after they have established their recording careers by commodifying their creative acumen with either hegemonically feminine cultural knowledge or traditionally masculinized skills through branded consumer goods that they make in partnership with companies associated with the beauty, fashion, food, or musical equipment industries. Through textual and discourse analysis of artists' songs, music videos, interviews, social media usage, promotional campaigns, marketing strategies, and business decisions, Extending Play investigates how female-identified musicians co-create branded feminine-coded products like perfume, clothes, makeup, and cookbooks and masculine-coded products like music equipment as resources to work through their own ideas about gender and femininity as workers in industries that often use sexism and ageism to diminish women's creative authority and diminish the value of the recording in order to incentivize musicians to internalize the demands of industrial convergence"--

With contributions by Barbara Banks, Sheila Bock, Susan Eleuterio, Jillian Gould, Phillis Humphries, Michael Owen Jones, Alicia Kristen, William G. Lockwood, Yvonne R. Lockwood, Lucy M. Long, LuAnne Roth, Rachelle H. Saltzman, Charlene Smith, Annie Tucker, and Diane Tye Comfort Food explores this concept with examples taken from Atlantic Canadians, Indonesians, the English in Britain, and various ethnic, regional, and religious populations as well as rural and urban residents in the United States. This volume includes studies of particular edibles and the ways in which they comfort or in some instances cause discomfort. The contributors focus on items ranging from bologna to chocolate, including sweet and savory puddings, fried bread with an egg in the center, dairy products, fried rice, cafeteria fare, sugary fried dough, soul food, and others. Several essays consider comfort food in the context of cookbooks, films, blogs, literature, marketing, and tourism. Of course what heartens one person might put off another, so the collection also includes takes on victuals that prove problematic. All this fare is then related to identity, family, community, nationality, ethnicity, class, sense of place, tradition, stress, health, discomfort, guilt, betrayal, and loss, contributing to and deepening our understanding of comfort food. This book offers a foundation for further appreciation of comfort food. As a subject of study, the comfort food is relevant to a number of disciplines, most obviously food studies, folkloristics, and anthropology, but also American studies, cultural studies, global and international studies, tourism, marketing, and public health.

The weekly source of African American political and entertainment news.

"No one can steel your dreams, so stop giving them away. It is time to fall in love with life again instead of just living!"

Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. Like other Americans, African Americans partake of the general food offerings available in mainstream supermarket chains across the country. Food culture, however, may depend on where they live and their degree of connection to traditions passed down through generations since the time of slavery. Many African Americans celebrate a hybrid identity that incorporates African and New World foodways. The state of African American food culture today is illuminated in depth here for the first time, in the all-important context of understanding the West African origins of most African Americans of today. A historical overview discusses the beginnings of this hybrid food culture when Africans were forcibly removed from their homelands and brought to the United States. Chapter 2 on Major Foods and Ingredients details the particular favorites of what is considered classic African American food. In Chapter 3, Cooking, the African American family of today is shown to be like most other families with busy lives, preparing and eating quick meals during the week and more leisurely meals on the weekend. Special insight is also given on African American chefs. The Typical Meals chapter reflects a largely mainstream diet, with regional and traditional options. Chapter 6, Eating Out, highlights the increasing opportunities for African Americans to dine out, and the attractions of fast meals. The Special Occasions chapter discusses all the pertinent occasions for African Americans to prepare and eat symbolic dishes that reaffirm their identity and culture. Finally, the latest information in traditional African American diet and its health effects brings readers up to date in the Diet and Health chapter. Recipes, photos, chronology, resource guide, and selected bibliography round out the narrative.

The editors of "The New York Times" are cooking everyone's favorite meat--chicken--in a classic new cookbook.