AVIATION: Air Cargo Cocktail

In Detroit's 243-year history, probably no more exotic a luncheon had been served. The 275 guests at the Inter-American Air Cargo luncheon ate food that had been flown thousands of miles.

The menu included: fruit cocktail (Texas grapefruit, Brazilian pineapple, Guatemalan bananas, Mexican papaya) ; vegetable plate (Guatemala chayote, Pennsylvania mushrooms, California asparagus, Texas broccoli, Louisiana sweet potatoes, Florida tomatoes); salad (artichoke stuffed with avocado, South American water chestnuts, water-lily roots, papaya); mousse Tropicana (a scooped-out Temple orange, frozen solid, filled with ice cream, chopped figs, dates, California walnuts and Brazilian nuts); pia-pie Brazil (sponge cake and fresh pineapple).

This gastronomical spree,...

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