The chapter presents examples of research (done by the author and her team) on the senses (from vision to audition, olfaction and taste) and calls for a paradigm shift from an information-processing model of perception to one based on meaning constitution, in order to better account for sensory experiences. Furthermore, a linguistic analysis of verbal productions collected in various real-life situations shows that the characteristics of subjective experiences do not align with the analytic conceptions of the senses grounded in a physiological model. Instead, they are reflected in the semantics of (natural) languages (“les langues” in French), which capture more accurately the syncretic, holistic nature of subjective experiences. As an empirical consequence, paying close attention to how verbal data are elicited, collected, and analysed allows us to identify product evaluations made by both consumers and experts. We present several findings that could be reused as guidelines for designing open-ended questions and analysing verbal data collected as meaningful cues for accessing subjective evaluations. Finally, the important characteristics of food itself can be identified when mediated through the perspective of different experiences, whether ordinary consumers or professionals in sensory science. Such linguistic analysis of verbal productions can be considered a preliminary step in defining corpora for further analysis by automatic artificial processing systems in a more relevant and productive way.