Dotted note note is used less frequently than the dotted note. Typically, as in the example to the right, it is followed by a note whose duration is one-quarter the length of the basic note value, completing the next higher note value. Before the mid 18th century, double dots were not used. Until then, in some circumstances, single dots could mean double dots. In a French overture (and sometimes other Baroque music), notes written as dotted notes are often interpreted to mean double-dotted notes, and the following note is commensurately shortened; see Historically informed performance. A triple-dotted note is a note with
Note by Note cuisine by note cooking is taught. - in Japan, 2015, a collaboration of the Corbon bleu and Ritsumekan University led to showing note by note sushis to the press, by the chef Guillaume Siegler. Then, in 2015, when a journalist of the New York Times came to Paris in order to make a piece on note by note cooking, the chef Pierre Gagnaire accepted to make a whole menu in which all dishes were based on one single odorant compound. The menu was : "Amuses bouche 1-cis-hexen-3-ol gaïacol et 2,4,6-triisobutyl-5-dihydro-4H-1,3,5-dithiazine 2-acétylthiazole acétyl méthyl carbinol acétyl propionyl pipérine Chick Corea benzaldéhyde" Now,