Work up your appetite and become inspired for the Harvest Supper and Pie Auction later this month. Robert Cox will discuss his new book “New England Pie: History under a Crust.” Robert Cox explores the origin and evolution of popular pie ingredients, e.g., the Revolutionary roots of the Boston cream pie. His book, which will be available for signing, includes classic recipes and modern twists, celebrating seasonal fixings one month at a time. Head of special collections at UMass Amherst, Robert Cox has written previously about New England culinary history (chowder and cranberries).