A good list, but I would quibble with the liquid vs. dry yeasts. I would agree that they are equivalent for neutral yeasts (lagers, American ale), but for those styles where you want the yeast to produce esters and phenols, such as Belgians, British, and German weissbiers, I find all the dry yeasts lacking compared to the liquid varieties that are available.
The dry yeasts today are worlds away from what was available back when I started. Liquid strains were definitely preferable to the packs of "ale yeast" or even the Munton's. I think the "myth" is simply a persistent bias from the days when it was true.
These days, depending on what you are brewing, dry and liquid are equally good choices.