Mojito local tropical ingredients: lime, sugarcane juice, and mint. Lime juice on its own would have significantly prevented scurvy and dysentery, and tafia/rum was soon added as it became widely available to the British (ca. 1650). Mint, lime and sugar were also helpful in hiding the harsh taste of this spirit. While this drink was not called a Mojito at this time, it was the original combination of these ingredients. Some historians contend that African slaves who worked in the Cuban sugar cane fields during the 19th century were instrumental in the cocktail's origin. Guarapo, the sugar cane juice often used
Frankfurt kitchen from the then common kitchen-cum-living room. The typical worker's household lived in a two-room apartment, in which the kitchen served many functions at once: besides cooking, one dined, lived, bathed, and even slept there, while the second room, intended as the parlour, often was reserved for special occasions such as a rare Sunday dinner. Instead, Schütte-Lihotzky's kitchen was a small separate room, connected to the living room by a sliding door; thus separating the functions of work (cooking etc.) from those of living and relaxing, consistent with her view about life: Schütte-Lihotzky's design was strongly influenced by the ideas of