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The control of fire by early humans was a critical technology enabling the evolution of humans. Fire provided a source of warmth and lighting, protection from predators (especially at night), a way to create more advanced hunting tools, and a method for cooking food. These cultural advances allowed human geographic dispersal, cultural ...
Fire regimes of United States plants. Savannas have regimes of a few years: blue, pink, and light green areas. When first encountered by Europeans, many ecosystems were the result of repeated fires every one to three years, resulting in the replacement of forests with grassland or savanna, or opening up the forest by removing undergrowth. [23]
Control of fire by early humans – European and Asian sites dating back 1.5 million years ago seem to indicate controlled use of fire by H. erectus. A northern Israel site from about 690,000 to 790,000 years ago suggests controlled use of fire in a hearth from pre-existing natural fires or embers. [10]
Today the shoreline of Lake Malawi is open, not forested the way it was before ancient humans started modifying the landscape. Jessica Thompson, CC BY-NDFields of rust-colored soil, spindly ...
Complete fire suppression was the objective, even though these early efforts were less than successful until the advent of vehicles, equipment, and roads (see Fire trail) during the 1940s. [25] As early as 1924, environmentalist Aldo Leopold argued that wildfires were beneficial to ecosystems, and were necessary for the natural propagation of ...
Controlled burns have a long history in wildland management. Fire has been used by humans to clear land since the Neolithic period. [48] Fire history studies have documented regular wildland fires ignited by indigenous peoples in North America and Australia [49] [50] prior to the establishment of colonial law and fire suppression. Native ...
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Khoisan starting a fire in Namibia. The ability to control fire was a dramatic change in the habits of early humans. [15] Making fire to generate heat and light made it possible for people to cook food, simultaneously increasing the variety and availability of nutrients and reducing disease by killing pathogenic microorganisms in the food. [16]