Double whole note Double whole note In music, a double whole note (American), breve (international), or double note (; ) is a note lasting two times as long as a whole note (or "semibreve"). It is the second-longest note value still in use in modern music notation (; ). In medieval mensural notation, the "brevis" was one of the shortest note lengths in use —hence its name, which is the Latin etymon of "brief". In "perfect" rhythmic mode, the brevis was a third of a "longa", or in "imperfect" mode, half a "longa" . In modern notation, a breve is commonly represented in
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