By subverting comedy's rules and expectations, African American satire promotes social justice by connecting laughter with ethical beliefs in a revolutionary way. Danielle Fuentes Morgan ventures from Suzan-Lori Parks to Leslie Jones and Dave Chappelle to Get Out and Atlanta to examine the satirical treatment of race and racialization across today's African American culture. Morgan analyzes how African American artists highlight the ways that society racializes people and bolsters the powerful myth that we live in a "post-racial" nation. The latter in particular inspires artists to take aim at the idea racism no longer exists or the laughable notion of Americans "not seeing" racism or race. Their critique changes our understanding of the boundaries between staged performance and lived experience and create ways to better articulate Black selfhood.

Adventurous and perceptive, Laughing to Keep from Dying reveals how African American satirists unmask the illusions and anxieties surrounding race in the twenty-first century.

"Generations of men and women have stood on these beaches, listened to water rushing over these basalt rocks, and picked wild blueberries here well before I sailed into the Bayfield harbor. The families of those men and women are still here, tethered to a place where they can slip behind their ancestor’s eyes and take in essentially the same view."
—from the Introduction
In 2007, Mary Dougherty and her family moved from St. Paul to the tiny Bayfield Peninsula, surrounded by the waters of Lake Superior and Chequamegon Bay in far northwestern Wisconsin. There they set out to live their lives against a backdrop of waterfalls, beaches, farm stands, and a quintessential small town of 487 people. Through recipes, stories, and photos, this book explores what it means to nourish a family and a community. As Mary Dougherty incorporates what is grown and raised in northern Wisconsin into her family’s favorite dishes, she continues a cultural tradition begun by immigrants hundreds of years ago. The result is a one-of-a-kind collection of globally and regionally inspired recipes featuring local cheeses, meats, and produce from the farmers in and around Bayfield—pho made with beef bones from a farm in Mellen, Indian meatballs with curry powder made in Washburn, chowder with corn and potatoes from a farm stand in Ashland. As she knits herself into the Bayfield community, Dougherty comes to more fully grasp the intricate relationship between food and community.