Note value Note value In music notation, a note value indicates the relative duration of a note, using the texture or shape of the "note head", the presence or absence of a "stem", and the presence or absence of "flags/beams/hooks/tails". Unmodified note values are fractional powers of two, for example one, one-half, one fourth, etc. A rest indicates a silence of an equivalent duration. The breve appears in several different versions, as shown at right. The first two are commonly used; the third is a stylistic alternative. Sometimes the longa or breve is used to indicate a very long note of indefinite
Note by Note cuisine quinones, and organic acids. Note by Note cuisine Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. Hervé This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer". According to Hervé This, Note by Note cuisine began in 1994. In the French edition of "Scientific American", This wrote that he dreamt of the day when recipes gave advice like "add to your bouillon two drops of