Join us on the Mezzanine at The Durham Hotel on Monday, October 14, 6-8pm for a special evening with acclaimed New York Times bestselling author and food writer Anne Byrn, as she discusses her new cookbook Baking in the American South. The evening will feature an engaging conversation led by KC Hysmith, PhD, a distinguished food scholar whose work shines a light on the intersection of gender, food, and culture.
KC and Anne will explore the stories, traditions, and cultural influences that shape Southern baking, with a special emphasis on the contributions of African-American women. Attendees will have the opportunity to meet Anne Byrn as she discusses her latest cookbook and shares personal stories from her culinary journey. Guests can also savor a taste of the South by sampling Anne’s famous Thomasville Cheese Biscuits, freshly prepared by The Durham’s culinary team. Following the discussion, you can purchase a copy of Baking in the American South and have it signed by Anne herself.
To complement the evening, a variety of beverages will be available for purchase at a cash bar on our Mezzanine balcony.
Please note: While attendance is free and open to all, registration is required. Please sign up at the ticket link below. You may order your copy of Baking in the American South or purchase it at the event from McIntyre’s Books.
About Anne’s Latest Work:
In her latest cookbook, Anne Byrn brings to life the rich culinary heritage of the Southern United States. With 200 recipes spanning 14 states, Baking in the American South offers a comprehensive guide to Southern baking, featuring biscuits, cornbread, cakes, and more. The book is filled with beautiful photographs and insightful stories that reveal how food has shaped Southern culture and history. From Thomasville Cheese Biscuits to Georgia Gilmore’s Pound Cake, each recipe is a journey into the flavors and traditions of the South.
About the Author:
ANNE BYRN is a New York Times bestselling food writer and author. Anne is known for her popular newsletter, Between the Layers, which ranks among the top 20 food and drink newsletters worldwide on Substack. She has written several beloved cookbooks, including A New Take on Cake and Skillet Love, which delve into the art of modern and historical Southern baking, respectively. Her previous works, American Cookie and American Cake, have been celebrated for their rich exploration of American culinary history.
About the Conversation Leader:
KC Hysmith, PhD, is a Texas-born, North Carolina-based writer, food scholar, and recipe developer whose work explores the cultural narratives woven through food. She holds a PhD in American Studies from UNC and an MLA in Gastronomy from Boston University. KC is the historical editor for When Southern Women Cook (forthcoming from America’s Test Kitchen) and the associate editor of Edible North Carolina: A Journey Across a State of Flavor. Her unique perspective and contributions to food scholarship make her a compelling voice in the culinary world. See more of her work at kchysmith.com
