Goblets have been interesting for me since I started to blow glass in 1964. Historically, goblets have always demonstrated the delicate fluidity of molten glass. They consist of three distinct sections or zones: the cup (for drinking), the foot (for support) and in the middle you can put anything you want. But, no matter how loose and organic the stems are, the lip and foot must still function!
When I switched from a hot “cookie foot” (see white goblet above; 7037717_orig) to a blown foot, about 1980, I conceived the concept of a reversible goblet. Since each goblet foot is also a bowl, you can drink out of either end. One end can be for drinking cognac, the other for champagne (IMG 1851 & IMG 1848).
—Fritz Dreisbach