From the food-safety-in-popular-culture files comes the paper that keeps on giving. Katrina Levine and I both chronicled our experiences around our British Food Journal paper exploring the food safety messages in cookbooks.

I’m still being asked by friends whether Gwyneth and I are on speaking terms (we would be, and I’d point her and her Goop towards science and data); the print version of the paper was published last week (abstract updated with page numbers and stuff here).

And Huffington Post Australia, always current, picked up the story yesterday.

Researchers analyzed 1,497 recipes from 29 cookbooks that appeared on New York Times bestseller lists in 2013 and 2014. Recipes were considered “correct” if they noted the proper endpoint temperature for a meat or animal product, per guidelines from the U.S. Department of Agriculture. About 92 percent of recipes didn’t note a temperature at all. Some recommended other ways of measuring doneness, like cooking meat until its juices run clear or until it turns a certain color. Since these methods aren’t reliable, the study considered those recipes “incorrect.”

Some cookbooks offered both good and bad cooking advice, the study’s senior author Benjamin Chapman told The Huffington Post. For example, one recipe in Paltrow’s cookbook It’s All Good noted a correct endpoint temperature, but also instructed readers to wash poultry before cooking it ― a practice that can spread bacteria around the kitchen and is warned against by the USDA and other experts.

Celebrity cookbook authors should include safe cooking temperatures in their recipes more often, he added.

“We have the ability to list a science-backed indicator,” Chapman said. “And we’re missing the boat.”

The boat cliche seemed appropriate at the time. Me and the boys had just finished watching Showtime’s, The Beach Boys: Making Pet Sounds, and I was thinking of Sloop John B.