 In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds (especially common for the preparation of stockfish), or in warm ovens, cellars, attics, and at times even in living quarters.Subjecting food to a number of chemical processes such as smoking, salting, brining, conserving or fermenting also made it keep longer.Most of these methods had the advantage of shorter preparation times and of introducing new flavors.