Note value French for a 'little hook', and it is possible to argue that the same is true of the "minim", since the word is also used in palaeography to mean a vertical stroke in mediaeval handwriting. 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
Note by Note cuisine two Note by Note Dinners served by chefs of the At-Sunrice Global Chef Academy, in Singapore, to Ministers, Ambassadors and other distinguished guests Now, note by note is regularly taught in some universities, including AgroParisTech and the Dublin Institute of Technology, whereas the International contest goes on every year at AgroParisTech. Ingredients used in Note by Note cuisine are called compounds, which include water, ethanol, sucrose, protein, amino acids and lipids. For example, in the "wölher sauce" made by Note by Note cuisine, the following might be added: water, anthocyanins (for colour), sugars, ethanol, amino acids (for flavour), glycerol, phenols,