[jmenn]

The cutoff at 1800 seems odd given Louis Eustace Ude's _The French Cook_ comes out in French in 1813, and had a strong foothold in England prior to 1800. [1] If I understand correctly, he was also one of the first to bring what we now consider modern gastronomic techniques into British cooking. He may present an interesting case study for the period before Grimod and Brillat-Savarin.

http://www.cooksinfo.com/louis-eustache-ude