UPDATE: This program has been postponed to April 18. Pie has been a delectable centerpiece of Yankee tables since Europeans first landed on New England’s shores in the seventeenth century. With a satisfying variety of savory and sweet, author Robert Cox takes a bite out of the history of pie and pie-making in the region. Cox will be visiting Milford Library, 57 New Haven Ave., on Feb. 22 at 7 p.m. Snow date is Feb. 29. The program is free and open to the public and no reservations are necessary. Copies of the book will be available for purchase. Light refreshments will be served. From the crackling topmost crust to the bottom layer, explore the origin and evolution of popular ingredients like the Revolutionary roots of the Boston cream. One month at a time, celebrate the seasonal fixings that fill New Englanders’ favorite dessert from apple and cherry to pumpkin and squash. With interviews from local bakers, classic recipes and some modern twists on beloved standards, this mouthwatering history of New England pies offers something for every appetite, library officials said. Cox is head of Special Collections and University Archives at UMass Amherst, an archive that specializes in the history of social change and the histories of New England. A graduate of Haverford/Bryn Mawr Colleges, Cox has other degrees from Penn State and the University of Michigan in fields that include geology, paleontology, poetry, archives and early American history. As a historian, he has written on American religious movements, Quakers and Native Americans, the cultures of sleep and sleepwalking, and New England's foods. His interest in food runs deep. The event is funded by the Friends of Milford Library. Call 203-783-3292 for more information.