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 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