Note value French for a 'little hook', and it is possible to argue that the same is true of the "minim", since the word is also used in palaeography to mean a vertical stroke in mediaeval handwriting. Note value In music notation, a note value indicates the relative duration of a note, using the texture or shape of the "note head", the presence or absence of a "stem", and the presence or absence of "flags/beams/hooks/tails". Unmodified note values are fractional powers of two, for example one, one-half, one fourth, etc. A rest indicates a silence of an equivalent duration. The breve appears
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,