Once the endless round of Christmas parties is over, the New Year’s celebrations begin, so the demand for hangover cures is huge. A few things that some people swear by.
Wash down a kokoreç, a grilled lamb offal baguette, with şalgam, a fiery root-based drink: Might sound strange, but the Turks are convinced it works after too much raki or Efes beer.
If you can stomach a Prairie Oyster the morning after, you’re over the worst: The classic U.S. hangover cocktail contains brandy, raw egg, red wine vinegar, Tabasco and Worcestershire sauce – alternatively tomato juice instead of booze.
Ukon no chikara, a turmeric drink, is Japan’s patent hangover prevention. If you don’t have a ukon the night before, a miso soup the next day, preferably with freshwater mussels, should help.
The world is constantly changing and creative agency Les Créatonautes happily contributes to the process, mixing animals, foods and technology in its digital collages. They transform an onion into a hare’s head and a soft cheese into a crocodile’s jaws while their owl sees the world through accelerated eyes. Who knows? Perhaps “Night Owl” will make a vertical takeoff at the crack of dawn.