Sixty-fourth note going downward when the note is above or on the middle line of the staff. When the note head is below the middle line the stem is drawn to the right of the note head going upward. A single 64th note is always stemmed with flags, while two or more are usually beamed in groups . A similar, but rarely encountered symbol is the sixty-fourth rest (or hemidemisemiquaver rest, shown on the right of the image) which denotes silence for the same duration as a sixty-fourth note. Notes shorter than a sixty-fourth note are very rarely used, though the hundred
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,