Sixty-fourth note twenty-eighth note—otherwise known as the "semihemidemisemiquaver" —and even shorter notes, are occasionally found. Sixty-fourth note In music notation, a sixty-fourth note (American), or hemidemisemiquaver or semidemisemiquaver (British), sometimes called a half-thirty-second note , is a note played for half the duration of a thirty-second note (or demisemiquaver), hence the name. It first occurs in the late 17th century and, apart from rare occurrences of hundred twenty-eighth notes (semihemidemisemiquavers) and two hundred fifty-sixth notes (demisemihemidemisemiquavers), it is the shortest value found in musical notation . Sixty-fourth notes are notated with a filled-in oval note head and a straight note stem with
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