Thirty-second note connected with a beam. Similar rules apply to smaller divisions such as sixty-fourth notes. A related symbol is the thirty-second rest or demisemiquaver rest (shown to the right), which denotes a silence for the same duration. Thirty-second note In music, a demisemiquaver (British) or thirty-second note (American) is a note played for of the duration of a whole note (or "semibreve"). It lasts half as long as a sixteenth note (or "semiquaver") and twice as long as a sixty-fourth (or "hemidemisemiquaver"). Thirty-second notes are notated with an oval, filled-in note head and a straight note stem with three flags or
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