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 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 a 0.001 percent solution