question: Do they keep foods heated instead of refrigerated in colder climates?
comment: Most houses up there are heated, so the freezer and fridge are still necessary. Most of the time the room temperature isn't going to be the same as the ambient temperature outside. If the fridge is outside for some reason then any food in it will definitely freeze.
passages: The temperature necessary for preservation depends on the storage time required and the type of product. In general, there are three groups of products, foods that are alive (e.g. fruits and vegetables), foods that are no longer alive and have been processed in some form (e.g. meat and fish products), and commodities that benefit from storage at controlled temperature (e.g. beer, tobacco).
  
  Location is important for the success of a cold storage facility. It should be in close proximity to a growing area as well as a market, be easily accessible for heavy vehicles, and have an uninterrupted power supply.
   During the part of the year when people are not living in pit structures, activities should be focused on acquiring foods to store. Based on the sample from the Ethnographic Atlas, this may be through either hunting and gathering or agricultural activity.
   Until 1980, animal foods comprised most of the Polar Inuit's diet, but grocery stores provide coffee, tea, biscuits, potato chips, and other foods. The diversity of fresh fruit and vegetables varies greatly during the year. In periods where supplies can be delivered by ship (approximately May through November), the diversity is mostly better than in the winter period, where vegetables and fruit only can be delivered by plane.
  
  Section::::See also.
  
  BULLET::::- Inuit diet
  
  BULLET::::- Kalaallit
  
  BULLET::::- Reindeer hunting in Greenland
  
  BULLET::::- Ulu
  
  Section::::References.
  
  Section::::References.:Sources.
   Food storage was moved from outside to inside houses during this tradition with the food storage areas being smaller chambers that led to a large central area through the use of passageways. Food storage was critical in order to keep starvation at bay; such storage consisted of dried roots and berries, fish, and whales.
   Freezing is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of foods, including prepared foods that would not have required freezing in their unprepared state. For example, potato waffles are stored in the freezer, but potatoes themselves require only a cool dark place to ensure many months' storage. Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.
  
  Section::::Traditional techniques.:Boiling.
   Climate also affects the supply of fuel for cooking; a common Chinese food preparation method was cutting food into small pieces to cook foods quickly and conserve scarce firewood and charcoal. Foods preserved for winter consumption by smoking, curing, and pickling have remained significant in world cuisines for their altered gustatory properties even when these preserving techniques are no longer strictly necessary to the maintenance of an adequate food supply.
  
  Section::::Global and regional dishes.
   Granaries or other storage buildings typically consist of a round hut with walls made of straw, mud, clay and wood and a conical straw roof. These are commonly supported above ground by a system of legs to keep the crop dry and away from animals, rodents and pests.
  
  Section::::Pretreatment of sweet potatoes.
  
  Typically sweet potatoes are stored and eaten fresh. However, there are some simple methods used to increase their storability that can be used in conjunction with other storage methods. Drying and curing of sweet potatoes are two common methods to prepare them prior to storage.
   A very common and well known freeze dried item was the potato or when it was frozen, Chuño. All food grown or killed by the Inca could be freeze dried. Freeze drying is still very popular today. One of the biggest benefits for freeze drying is that it takes out all of the water and moisture but leaves all of the nutritious value. The water in meats and vegetables is what gives them a lot of their weight. This is what made it very popular for transportation purposes and storage because dried meats lasted twice as long as non freeze dried foods.
   BULLET::::- Warm and dry: winter squash, pumpkin, sweet potatoes, dried hot peppers
  
  Many cultures have developed innovative ways of preserving vegetables so that they can be stored for several months between harvest seasons. Techniques include pickling, home canning, food dehydration, or storage in a root cellar.
  
  Section::::Domestic food storage.:Dry storage of foods.:Grain.
   A portion of the hut is partitioned off as a sleeping-place for goats, and the fowls sleep indoors in a large basket. Skins form the only bedsteads. In each hut are two fireplaces, about which a rigid etiquette prevails. Strangers or distant relatives are not allowed to pass beyond the first, which is near the door, and is used for cooking. At the second, which is nearly in the middle of the hut, sits the hut owner, his wives, children, brothers and sisters. Around this fireplace the family sleep.
   Both meats and vegetables went through a similar freezing process. They would start by laying all the different foods on rocks and during the cold nights in high altitudes with dry air they would freeze. The next morning, a combination of the thin dry air and the heat from the sun would melt the ice and evaporate all the moisture. The most important factor about this process and what made the Inca able to do this is the dry and atmosphere that they live in. A few different methods can be used for the last step which is take out the last of the moisture. The over arching idea is to compress the food to a point where it would expel the rest of its moisture.
   Section::::Hermetic Grain Storage Systems.:Around the world.
   Section::::Domestic food storage.:For emergency preparation.
   Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of root cellars and iceboxes. Rural people often did their own ice cutting, whereas town and city dwellers often relied on the ice trade. Today, root cellaring remains popular among people who value various goals, including local food, heirloom crops, traditional home cooking techniques, family farming, frugality, self-sufficiency, organic farming, and others.
  
  Section::::Traditional techniques.:Freezing.
   In restaurants and hotels they may operate the same way, but on a larger scale. Buffets commonly use large, stainless steel containers with a sterno fuel source. Restaurants also use steam tables to keep multiple vessels warm at once. These have a large, shallow body of water that is kept at a certain temperature with pans of food placed on top, typically rectangle stainless steel. East Asia in particular uses steam tables in restaurants, and notably, portable ones to keep bamboo steamers containing dim sum dishes hot.
   Section::::History.:Early modern period.:Cooking and meals.
  
  From the 14th century, food was prepared in the kitchen on a raised stone "hlóðir" or hearth. Hooks were placed above in order to hold the pots at the desired height above the fire. Ovens were rare, as these required lots of firewood for heating. Baking, roasting and boiling were all done in cast iron pots, usually imported. 
   Section::::Environmental control.
  
  The climate control systems in collections storage typically include the control of temperature, relative humidity, and a ventilation and filtration system to remove atmospheric pollutants like dust, chemicals, and micro-organisms. The basic idea of climate control is to keep the temperature and relative humidity at a steady rate so as to avoid expansion and contraction of materials, which can cause serious damage. Climate control is typically achieved by utilizing an HVAC system, though depending on weather patterns, these systems can often require a great deal of energy to run, which is a concern for many institutions.
  
  Section::::Environmental control.:Temperature.
   Section::::Environmental control.:Relative humidity.
   Section::::Food storage.
  
  Food storage
  
  Dried and smoked salmon were usually stored in smokehouses, freezers, or caches belonging to the head of the salmon production unit. Salted fish were kept in buckets or wooden barrels and were stored in the house, entryway, cache, or smokehouse. Frozen salmon were kept in household freezers. Whole frozen coho salmon, used for dog food, were sometimes stored outside in underground pits.
   Proper post-harvest storage aimed at extending and ensuring shelf life is best effected by efficient cold chain application. Cold storage is particularly useful for vegetables such as cauliflower, eggplant, lettuce, radish, spinach, potatoes, and tomatoes, the optimum temperature depending on the type of produce. There are temperature-controlling technologies that do not require the use of electricity such as evaporative cooling. Storage of fruit and vegetables in controlled atmospheres with high levels of carbon dioxide or high oxygen levels can inhibit microbial growth and extend storage life.
   Section::::Freeze-drying.:What to freeze dry and why?:Vegetables--potato.
  
  Inca diet was largely vegetarian because large wild game were often reserved for special occasions.
  
  Section::::Freeze-drying.:What to freeze dry and why?:Meats--llama, alpaca, duck, guinea-pig.
  
  Transportation and storage of jerky Or 'charki' (the Inca name) was much easier to transport and lasted longer than not dried meats. These all had potential to be freeze dried.
  
  Section::::Freeze-drying.:How to freeze dry.
   Section::::Hermetic Grain Storage Systems.:Types of hermetic storage.:Purdue Improved Cowpea Storage (PICS) System.
   Agricultural products such as maize and quinoa might have had a storage life of one or two years and treated products such as freeze-dried potatoes and dried meat might have had a storage life of 2-4 years. However, early Spanish chroniclers said that some products were stored for up to 10 years.
  
  Section::::Size, numbers and location.
   Meat can be preserved by salting it, cooking it at or near 100 °C in some kind of fat (such as lard or tallow), and then storing it immersed in the fat. These preparations were popular in Europe before refrigerators became ubiquitous. They are still popular in France, where they are called "confit". The preparation will keep longer if stored in a cold cellar or buried in cold ground.
  
  Section::::Traditional techniques.:Fermentation.
   The summer season is a time for community members to harvest, prepare and stock food for the winter season. During this time many items such as halibut, salmon, herring and berries are prepared traditionally by smoking or drying; or by jarring. Throughout the year other traditional foods are stocked such as deer, ducks, herring eggs, crab, sea urchin, clams, oysters and mussels.
  
presuppositions: Houses in colder climates are so cold that foods need to be kept heated instead of refrigerated. Houses in colder climates aren't heated.
corrections: Houses in colder climates are heated above the ambient temperature outside so the freezer and fridge are still necessary. Houses in colder climates are heated.
raw_presuppositions: Houses in colder climates are so cold that foods need to be kept heated instead of refrigerated. Houses in colder climates aren't heated.
raw_corrections: Houses in colder climates are heated above the ambient temperature outside so the freezer and fridge are still necessary. Houses in colder climates are heated.