Gastronomy presents food as something akin to a Gesamtkunstwerk. Meals are multidimensional, they excite all five senses. And yet an almost exclusive attention to taste has dominated food history since its beginnings. This chapter tackles the reasons why food historians have paid so little attention to the other senses in the 19th and 20th centuries. It argues that a physiological model emphasizing one individual sense at the expense of the others drove historical investigations in general. This historiography seems now to have reached its limits. Many recent studies call for taking up the challenge of explaining the interaction of the different senses in everyday life. So far, progress has been halting, not the least so because historians have ignored the one subject to integrate all the senses: food.