Have you heard about a zeer for storing produce? It is still being used in Africa today. It is probly several thousand years old.
http://www.youtube.com/watch?v=LfKgOpJc7Ps&feature=related
I wonder if meat and chese could also be used.
http://en.wikipedia.org/wiki/Pot-in-pot_refrigerator - this says meat can be stored in it but I would imagine ymmv and I'd keep a thermometer in it just to be sure. Still, I wouldn't chance it for more than overnight or a couple days and then well heated through before eating. Hard cheeses would probably be fine.
I haven't found anywhere it says if it's better to keep it in the ground or above. Or in the sun or in the shade on the cooler side of the house. One would think the obvious place would be buried up to the rim and in the shade but don't know if that would mess up the evaporation process. Still if it's hot outside then it's going to evaporate no matter what. You'd want to use potable water for safety sake. All in all, it's a most interesting concept and something to keep in our files.