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It wouldn't have been unexpected if, after the Revolutionary War, Americans had taken a step toward adopting the relatively fancified cooking tradition of the French.

Amplifying it, embellishing it, fancifying it — that’s been going on for years.

Staffers were dressed in football uniforms, making the rounds with fancified versions of stadium food, including plant-based chicken bites, garlic fries and tiny pizzas.

I arrange my fancified French press mise en place — a small bowl, wooden spoon and tablespoon — on a single piece of paper towel next to my digital scale and clean French press.

Ian Fisher, a former New York Times correspondent in Rome, perfected this recipe, which he described as a “deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition.”