Question: Where was Rendang created?
About the article "Rendang", section "History".

Candidate passages:
According to Minangkabau tradition, their true rendang is the dry one.
Rendang was diligently stirred, attended and cooked for hours until the coconut milk evaporated and the meat absorbed the spices.
It is still served for special ceremonial occasions or to honour guests.
If cooked properly, dried rendang can last for three to four weeks stored in room temperature and still good to consume.
It can even last months stored in a refrigerator, and up to six months if frozen. 
Rendang is made from beef (or occasionally beef liver, chicken, mutton, water buffalo, duck, or vegetables like jackfruit or cassava).
Chicken or duck rendang also contains tamarind and is usually not cooked for as long as beef rendang.
The original Indonesian-Minangkabau rendang has two categories, Rendang Darek and Rendang Pesisir.
Rendang Darek (Land Rendang) is an umbrella term for dishes from old regions in mountainous areas of Minangkabau such as Batusangkar, Agam, Lima Puluh Kota, Payakumbuh, Padang Panjang, Bukittinggi.
It mainly consists of beef, offal, poultry products, jackfruit, and many other vegetables and animal products which are found in these places.
The second category is Rendang Pesisir (Coastal Rendang) from the coastal regions of Minangkabau such as Pariaman, Padang, Painan, and Pasaman.
Rendang Pesisir mainly consists of seafood, although it isn't unusual for them to incorporate beef or water buffalo meat in their Rendang.
Indonesian Rendang variations:  Rendang daging: meat rendang.
The most common rendang is made from beef, but may also be from water buffalo, goat, mutton or lamb, specialty of Minangkabau  Rendang ayam: chicken rendang, specialty of Minangkabau  Rendang belut: eel rendang, specialty of Minangkabau  Rendang cubadak: jackfruit rendang, specialty of Payakumbuh  Rendang hati: cattle liver rendang, specialty of Minangkabau  Rendang itiak or Rendang bebek: duck rendang, specialty of Bukittinggi  Rendang jo kantang: beef rendang with baby potatoes, specialty of Kapau  Rendang lokan: marsh clam rendang, specialty of coastal regions of Minangkabau (e.g.
Pariaman, Painan, and Pesisir Selatan)  Rendang tahu: tofu rendang, specialty of Minangkabau  Rendang talua or Rendang telur: eggs rendang, specialty of Payakumbuh  Rendang tempe: tempe rendang, specialty of Minangkabau  Rendang tongkol: mackerel tuna rendang, specialty of coastal regions of Minangkabau  Rendang paru: cattle lung rendang, specialty of Payakumbuh  Rendang suir: shredded beef/poultry meat rendang, specialty of Payakumbuh  Rendang jantung pisang: banana blossom rendang, specialty of Minangkabau Malaysian Rendang variations:  Rendang tok: a slightly curried rendang, a regional variation in Perak, Malaysia  Rendang Utara: chicken and beef rendang, speciality of Kedah  Rendang Dinding: cattle lung / beef rendang, speciality of Perak  Rendang nogoghi: chicken rendang, speciality of Negeri Sembilan  Rendang pucuk: tapioca rendang, speciality in Negeri Sembilan  Rendang sarawak: beef rendang, speciality in Sarawak  Rendang johor: chicken and beef rendang with chicken/ beef organs speciality of Batu Pahat, Muar  
The rhizome is a common ingredient in Thai curries and soups, where is used fresh in chunks or cut into thin slices, mashed and mixed into curry paste.
Indonesian "rendang" is usually spiced with galangal. 
The main function of "bumbu" is actually the same as common spices; as flavouring agent, to add, enrichen and/or to enchance taste and aroma.
However in tropical Indonesian climate, prior to the discovery of refrigeration technology, the cooking and preparing food through spicing was used to kill the dangerous microbes and to improve food safety.
The spices used in Indonesian bumbus such as garlic, shallot, ginger and galangal that are used in rendang have antimicrobial properties and serve as natural organic preservatives.
Some of spices are known to inhibit the growth of microbes.
That is why if cooked properly, dry rendang can last for as long as four weeks and still safe to be consumed. 
The Dutch colonial feast, the "rijsttafel", was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago.
Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite "sateh", "tempeh" and "seroendeng", to vegetarian cuisine "gado-gado" and "lodeh" with "sambal lalab" from Batavia and Preanger.
From spicy "rendang" and "gulai" curry from the Minangkabau region in Sumatra, to East Indies ubiquitous dishes "nasi goreng", "soto ayam" and "kroepoek" crackers.
Also Indonesian dishes from hybrid influences; such as Chinese "babi ketjap", "loempia" and "bamie" to European beef smoor.
And there are many others from the hundreds of inhabited islands, which contain more than 300 regional and ethnic language groups.
During its centuries of popularity in Dutch East Indies, lines of servants or sarong-clad waitresses ceremoniously served the marathon meal on platters laden with steaming bowls of fragrant foods.
The first to be served was a cone-shaped pile of rice on a large platter, which the server placed in the center of the table.
The servers then surrounded the rice platter with as many as 40 small bowls holding meat and vegetable dishes as well as condiments.
During its colonial heyday, the most celebrated "rijsttafel" in the Indies was served for Sunday luncheon at the Hotel des Indes in Batavia and the Savoy Homann Hotel in Bandung, where the rice was accompanied by sixty different dishes.
Brought back to the Netherlands by former colonials and exiled Indonesians and Indo-Europeans (Eurasians) after Indonesia gained its independence in 1945, the "rijsttafel" was predominantly popular with Dutch families with colonial roots.
On the other hand, in Indonesia, when the country proclaimed its independence in 1945, Indonesian nationalism increased among its people, and this sentiment projected through the rejection of Dutch colonial culture and customs, including the flamboyant rice table.
Today, the rice table has practically disappeared from Indonesia's restaurants and is served only by a handful of fine-dining restaurants in Indonesia.
More of a banquet than a meal, the "rijsttafel" has survived Indonesia's independence, composed as it is of indigenous Indonesian dishes, and is served in some mainstream restaurants in Indonesia.
A typical "rijsttafel" will have several dining tables covered with different dishes; while in some fancy settings in Indonesia, each dish may be served by a separate waitress.
Since about 1990, Indonesian food has become part of a mainstream interest in South East Asian cuisine, and there has been a proliferation of Indonesian restaurants in the Netherlands.