James Briscione with Brooke Parkhurst. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Boston: Houghton Mifflin Harcourt, 2018.
The pork section links darker Maillard aromas with pork and lists bourbon among its best pairings.
James Briscione with Brooke Parkhurst, The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (Boston: Houghton Mifflin Harcourt, 2018), 194 (local PDF sheet 684).
James Briscione with Brooke Parkhurst, The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (Boston: Houghton Mifflin Harcourt, 2018), 194 (local PDF sheet 684).
printed p. 194 / local PDF sheet 684
Briscione and Parkhurst, Flavor Matrix, 194.
Pork — pairing rationale and best pairings
2026-09-28: Fresh full-text and page-survey check at PDF 684. The author's rationale adds explanation, not measured evidential strength. A roasted/caramel aroma family does not prove a shared Maillard reaction pathway. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
September 28 — Audit Qualification
2026-09-28: Fresh full-text and page-survey check at PDF 684. The author's rationale adds explanation, not measured evidential strength. A roasted/caramel aroma family does not prove a shared Maillard reaction pathway. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
Ready Chicago Notes and Bibliography citation.
Locator
printed p. 194 / local PDF sheet 684
Use
Documents the pork pairing rationale and bourbon recommendation.
Verification
Bibliographic metadata, printed-page locator, and local PDF sheet were checked against the supplied copy on 2026-08-27.
Boundary
Use only for the bounded proposition stated in the linked excerpt. Do not convert a practitioner recommendation or recipe example into a universal scientific rule.