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 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,