Why do men fall asleep after sex?

Published on January 7, 2008

So, according to this irreverent duo, the answer to this age-old question that has mystified women the world over lies in the pituitary gland, which chooses that post-coital period to produce prolactin - an enzyme that deters the body from wanting to continue procreating. The other questions that have left women wondering are also answered, like why men don't lactate, why they snore more than women, why they don't listen and why the fairer sex is spared the embarrassment of a bobbing Adam's apple.

The writers also enlighten us on other conundrums that have been plaguing humanity for years, like why food comes out of your nose if you laugh while eating, whether green tea is really good for you, and if your dog's mouth is really clean.

The answer to the last question is a resounding no, so be sure you wash every time after your favourite pet decides to get overly affectionate. Apparently their mouths are bacterial colonies that tip every "yuck factor" scale. We also find out why mutts get into those mile-a-minute tail-wagging fits. According to the writers, it's not always because they're happy to see you. "The wag can convey good spirits, fear, aggression, dominance, or submission." However, pet owners should be fine as long as the animal in question knows exactly who the top dog is.

Mark Leyner and Billy Goldberg don't just stop there. They tackle other perplexing issues with chapters on the ins and outs of vegetables, sports and exercise, pregnancy, puberty, homemade remedies and even Christmas, to name a few. No, one can't get poisoned by poinsettia or mistletoe, but yes, there is a reason why snot turns green - the explanation isn't very pretty, but unfortunately sounds quite plausible.

The reader is even told why a teenage boy can rumble and squeal between Isaac Hayes and Alvin the chipmunk in a single sentence and why everyone, whatever their age, sounds funny after taking a breath of helium.

But aside from all these eye-opening insights, the thing that makes this book especially enjoyable are the 10-minute irrepressibly rude chats the writers have with each other. The reader gets a first-person view into what Leyner must be like in real-life (this reviewer's judgement: he's completely crazy) and why Goldberg seems to tolerate and even enjoy his idiosyncrasies. Though the book isn't exactly a serious giggle fest, at times it's difficult to stifle a chuckle as you're being educated on some bewildering aspect of life.

And as an extra bonus, this reviewer came away knowing that a bush won't grow in her belly when she next swallows a watermelon seed.

I'm dreaming of a chocolate Christmas

By Marcel Desaulniers

Published by John Wiley and Sons

Available at Amazon.com, US$30 (Bt1,000)

Christmas may have come and gone but chocolate is always there for us sinners cursed with an impossibly sweet tooth. Well, that's my excuse anyway. Besides, this temptation of a book is written by a man who knows his cocoa confections very well. After all, his previous publications include "Death by Chocolate" and "Desserts to Die For".

In this book Marcel Desaulniers offers 72 simple and straightforward recipes that promise a "wow" factor to make your next dinner party absolutely delectable - be it Christmas or not. He also promises that some recipes need no more than a bowl, a spoon and a pan to prepare and claims that even his wife, "who can't cook at all, could read and understand the recipes". It seems there might be hope for all us trial-and-error cooks here, and a guarantee of sensual satisfaction in return for the rising numbers on the weighing scale.

The treats on offer sound and look absolutely scrumptious. A flick through delivers mocha madness cookies, cocoa coconut cake with warm dark chocolate fudge sauce, white chocolate cinnamon cherrylicious ice cream, and chocolate peanut butter rocky road clusters.

The recipes do indeed look easy to follow and the chef's suggestions at the end of each entry offer you alternatives that should come in handy if certain ingredients can't be found at the nearest supermarket. You're even given options for storing your creation so it looks perfect when it makes its grand entrance at the table. Plus there's an explanation of the equipment you'll need and instructions on how to handle certain ingredients. For instance, the amateur cook is told exactly how to skin a hazelnut or a pistachio.

The only problem with the book is that the pointers for packaging up the deserts don't really apply in Asia. But then again, who in their right mind would want to send a gorgeous confection to someone overseas? Unless, of course, you're hopping mad with someone. In that case, you can send them a serving of the frozen chocolate-grasshopper pie.