Exploring foodways in Brooklyn, historic and contemporary, offers up a unique cross-section of considerations around why we eat what we eat, where it comes from, and what that means. What Brooklyn consumes is defined by its plurality and variety. The borough’s access to waterfront shipping ports and proximity to upstate farmlands adds an additional layer to the near-endless number of restaurants, bodegas, grocery stores, delivery options, food trucks, farm stands, and home-cooked meals we enjoy today. Looking back over Brooklyn's peak industrial period in the 19th and 20th centuries, we can also see how businesses such as sugar refineries, breweries, and poultry farms shaped the social and cultural landscape⁠—and indeed, the landscape itself⁠—of Kings County.

The Piel Brothers Brewery was founded in 1883 by four brothers. They purchased Landser Brewery and began brewing a German pilsner - which Americans were partial to at the time over heavier English ales. Michael Piel, the brewer of the family, had already made a name for himself in Germany by inventing a centrifuge for processing honey. With a keen eye and a knack for innovation, Michael prompted the family's investment in the brewery in East New York. Its access to the softer waters of Long Island made it a premier location for brewing pilsner beers. Utilizing modern refrigeration to brew their beer, the Piel brothers were wildly successful. Prior to prohibition they hosted various experts and scientists who were interested in Michael's work. The Piel's company eventually expanded to encompass the entire block between Georgia and Sheffield, north of Liberty Avenue. The plant closed in 1973, after Americans began to favor brands stronger flavored beer.